Lupin, Chickpea and Fava Tofu Score Well in Lab Tests, but Shelf-Life Data Is Missing, Review Finds

A systematic review published in the journal *Discover Food* has found that tofu made from non-soy legumes, such as lupin, chickpea, and fava bean, performs well nutritionally and receives favorable ratings from taste panels. Conducted by researchers from universities in Pakistan and Afghanistan, the review analyzed 19 studies and highlighted chickpea as the most researched legume in this context. Lupin tofu exhibited the highest protein content, while chickpea tofu had the highest fiber content. However, the review pointed out significant gaps in the research, particularly the lack of data on the shelf-life of these alternative tofus compared to traditional soy tofu.

While the nutritional and physicochemical properties of the legume-based tofus were documented, sensory testing was limited, with only seven of the studies including consumer taste analysis. The results from these panels ranged from 6.0 to 8.0 on a 9-point scale, indicating general acceptability. The authors call for more comprehensive research to address these gaps, including standardized processing methods and a broader evaluation of legume varieties, to better inform product development in the growing plant-based market.