A Charles Sturt University (CSU) student has taken inspiration from the International Year of Pulses and her personal love of legumes to create a new type of pasta product.
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PhD student Neeta Karve has joined forces with CSU graduate Dr Saira Hussain to develop a pasta made from germinated yellow peas.
After meeting at CSU in Wagga last year, the pair formed a partnership to develop the pasta.
Ms Karve said the pasta had all the goodness of pulses “including minimal processing and being high in pulse proteins”.
"It is healthy and nutritious with the presence of essential amino acids, digestible carbohydrates and functional bioactive compounds,” she said.
"I would like to see pulses become a staple product like rice."
Ms Karve is doing her PhD through the School of Biomedical Sciences at Wagga’s CSU.
She is one of the postgraduate students in the Functional Grains Centre.
