KitchenLab: a kitchen powered by scientific knowledge

The mise en place is ready and the apron is on: it's time to get down to work on the KitchenLab, of the Centre for Biotechnology and Fine Chemistry (CBQF), of the  Faculty of Biotechnology (ESB). It is within the scope of the World Food Day, celebrated on October 16th, that the ESB takes the initiative to make and share the recipe for Carob and Chickpea Cake, which is a source of protein and fiber and low in fat and salt.

It is in this experimental cooking laboratory that everything necessary for the design, handling and preparation of food can be found. It is a large laboratory space for learning and experimenting with new and traditional cooking techniques, exploring the potential of ingredients and researching and developing new food products. A true kitchen powered by scientific knowledge.

The recipe, written by Ana Pimenta Martins, senior technician at ESB and PhD student in Biotechnology, is also lactose and gluten free and economically accessible. Of the different ingredients that make up the recipe, there are three that stand out for their properties.

They are chickpeas, carob and pomegranate.

It is with the help of Ana Pimenta Martins that we discover the potential of chickpeas, carob and pomegranate. In general, all stand out "as foods with a high nutritional value" that "provide health benefits for consumers."

Chickpeas, which are part of the pulses, should be part of the daily diet. The Food Wheel recommends a daily intake of 1 to 2 servings of pulses [1 portion = 25g of dried pulses (1 tablespoon) or 80g of cooked pulses (3 tablespoons)]. Chickpeas are a food which deserves our attention for their remarkable nutritional value. It has a high vegetable protein content, provides dietary fibre and slow-absorbing carbohydrates, and its regular consumption helps to control appetite. It is rich in micronutrients and other protective and regulating compounds of the organism, namely B-complex vitamins, iron, magnesium, potassium and carotenoids. Like other legumes, the cultivation and production of chickpeas is environmentally friendly.

Carob is the fruit of the carob tree, a plant belonging to the leguminous family. Carob flour is made from the pulp of the fruit, which has been roasted and ground. This flour has a sweet taste which is similar to cocoa/chocolate and is therefore used instead in the confection of sweets. It is, naturally, low in fat, it is a source of vitamins and minerals, it is rich in flavonoids, antioxidants that have anti-inflammatory, anti-cancer and anti-diabetic functions, and in fibre, contributing to the control of appetite, regulation of intestinal transit, control of plasma cholesterol and glycaemia levels. It is also gluten-free and has anti-diarrheal properties. Unlike cocoa, it does not have stimulant compounds, such as caffeine and theobromine

The pomegranate is a characteristic fruit of autumn and therefore it is in season. It is a very interesting fruit from a nutritional point of view, presenting a high concentration of substances with antioxidant properties. These compounds are important in protecting the body's cells, contributing, for example, to the promotion of cardiovascular health. It is also a source of fibre, vitamin C, potassium and iron.

The KitchenLab

This experimental kitchen laboratory contains everything necessary for the conception, manipulation and preparation of food, within the framework of a research centre equipped with the most advanced scientific resources in the areas of chemistry, biology, physics and sensory analysis.
The KitchenLab has an important place in the various components of the courses promoted by ESB, as a stage for learning and experimentation. Furthermore, it also offers a crucial support to several research lines at the CBQF. It is intended that the KitchenLab be considered an essential resource for professionals of all branches and dimensions in the most varied frontiers of food.

Let's not wait any longer. Here's the recipe
A recipe that inspires healthy, delicious, economical and sustainable cooking.

Materials required

Food processor, oven and cake tin

Ingredients

400 g cooked chickpeas
80g carob flour
120g brown sugar
6 eggs
2 tablespoons port wine
1 teaspoon yeast
Topping (optional): 50g 70% cocoa chocolate and pomegranate (qb)

Modo de preparação

• Preheat oven to 180ºC.
• Grease baking pan.
• Using a food processor, puree the cooked chickpeas and add the whole eggs, brown sugar, carob flour, two tablespoons of port and yeast, mixing everything well.
• Pour the batter into the tin and bake in the oven for about 30-35 minutes. Use a toothpick to check the baking: if it comes out dry or with just a few dry crumbs stuck together, it's ready. Unmould carefully and leave to cool.
  For the topping, melt the chocolate in a bain-marie, cover the cake and decorate with pomegranate.

Nutrition declaration per 100g cake

	Por 100g
Energia (Kj/Kcal)	872 / 207
Lípidos (g)	6
Saturados (g)	2
Hidratos de Carbono (g)	28
Açucares (g)	18
Fibra (g)	3
Proteínas (g)	8
Sal (g)	0,14