Tuna and Garbanzo Bean Patties

Tuna and Garbanzo Bean Patties Jaymee Wakamoto Jennifer Shido Tommy Miu University of Hawaii FHSN 381

Our Purpose • To develop an acceptable tuna patty using garbanzo beans as a stuffer • Each patty (after cooking) must weigh at least 115 grams or ¼ pound • Tuna must make up at least 51% of the patty

Garbanzo BeansCicer arietinum • Also called chickpeas, bengal grams • Important food in Mediterranean countries, Asian countries, and Central America • 80-90% of the world’s supply comes from India • Sold either dried or canned • no change of nutrient value

Nutrient Breakdown Per 1 cup of beans = 269 kcals

Health Benefits • Good source of fiber • 1 serving has 8 grams of fiber • High in Folate • Excellent source of trace minerals • Good source of protein

½ cup cooked beans is 1 serving 2 – 3 servings Meat and Beans

Other Uses of Garbanzo Beans • Hummus • blended with oil • Curries • Falafels • mashed beans • Beverages • Flour

Cooking Dried Garbanzo Beans • Inspect for blemishes • Soak for least 8 hours or overnight • 2 methods: • Boil for 1 ½ -2 hours • 20-25 min in a pressure cooker • Do not overcook

Binders

Tuna-Garbanzo Bean Fish Patty Cost per serving (1 patty)

Summary of Trials Wet vs. Dry Tuna Pureed vs. Mashed Beans Chickpea flour vs. Cornstarch Food Processing vs. Hand-mixing Flavor using different spices Heated Cornstarch vs. Guar Gum

First Patty Final Patty

Incorporating into your Lunch • Tuna-Garbanzo Bean Patty on whole wheat bun w/ lettuce, tomato and onions • 1 small apple • ¼ cup 1% cottage cheese • 1 cup 100% OJ • 1 cup water

QUESTIONS?

Tuna and Garbanzo Bean Patties