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Legumes and problems with their higher consumption
KŘÍŽOVÁ, Zuzana
The thesis deals with the class of legumes and the issue of their greater consumption. The theoretical part describes a class of legumes in general including some information about the production, cultivation, harvest and storage. This part also includes a description of the main species of legumes, their production, chemical structure, the content of anti-nutritional substances and the form of some culinary efforts. The thesis also summarises the most well-known legume products and their quality as well as the non-food products. The practical part uses the questionnaire survey to answer the questions of legume consumption, how favourite legumes are, and is looking for the cause of their low consumption. 309 respondents took part in this survey one boy younger than 15 years, 4 girls younger than 15 years, 21 men aged between 16 and 25 years, 159 women aged between 16 and 25, 19 men aged between 26 and 55 years, 82 women aged between 26 and 55 years, 13 men older than 56 years and 10 women older than 56 years. The analysis of the results constitutes graphs and tables. The results show that most of the respondents like legumes and 84% of them eat legumes once a month or even more often. Legumes are eaten mostly at home, as 79% of the respondents claimed. On the other hand, the respondents are not able to cook legumes so that they eliminate the excessive flatulence, as was claimed by 67% of the respondents. Because of this fact not only propagating legumes is important, but also providing some information how to cook it before consumption. Despite home consumption, as was claimed by the 84% of respondents, the respondents were given a question of their opinion on the amount of available legume food in restaurants. The results show that 48% of the respondents find the range of legume inadequate and assume they would eat legumes more often if the range of legumes was wider. 25% of the queried find the range wrong and despite the range extension they would not eat legumes in restaurants. 19% of the queried do not care about the situation at all or they are not provided by enough information. 9% of the respondents find the range of legumes adequate. The thesis also analysed the consumption differences between various age groups and gender and different preference between women and men. The statistic assessment was comparing the issues of my questionnaire survey including the statistic units executed in 2011. This statistic assessment executed the question n. 3, which dealt with the frequency of the legume consumption.
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