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Legumes and their importance in nutrition
Hledíková, Zuzana ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
The master's thesis deals with the characteristics of legumes, their consumption in my country and in the world, different options of preparation and mostly their composition and influence on health. Legumes are an important source of plant based protein, complex carbohydrates, fiber, vitamins, minerals and other components, that might be regarded as less desirable due to possible interactions with food nutrients and gastrointestinal issues. The amount of some of these substances could be reduced by following treatment and on the other hand even these antinutrients can be benefitial. Last but not least legumes are grtting more important in conection with the environment and other alternative diets such as vegetarianism and veganism, where legumes are important as a protein source instead of animal based sources. The practical part consists of a survey with the aim to determine knowledge about legumes, preference and frequency of their consumption and with linking characteristics of students of medical faculties as a part of the population, that is preparing for work conected with human health. The second part of the practical part was a sensory analysis of leguminous dishes. There, the acceptance of their hedonic parameters was determined and their nutritional analysis was made. From the results of...
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