Australian scientists create allergy-friendly 'peanut butter' from mung beans

Research to make the flavour of pulses more appealing to the Australian palate has led to the creation of a nut-free ‘peanut butter’ from mung beans.

Dr Ken Quail, general manager of Australian Export Grains Innovation Centre (AEGIC), and his team set out to modify the flavour of pulses — which are often perceived to have a strong ‘beany’ or ‘grassy’ flavour — so they could be used to add nutrition to a range of mainstream foods.

A wide range of methods was evaluated, including chemicals, enzymes, wet and dry heat and washing treatments.

Dr Quail described a ‘Eureka!’ moment when, after many unsuccessful attempts, the five panellists sampled yet another mung bean flour-and-water paste and everyone in the room identified a pleasant, strong roasted peanut aroma and flavour.

Spurred on by this discovery, the team developed a heating technology that allowed the management of the flavour of three key pulses. The technology enables the delivery of a range of flavour profiles including neutral and nutty. Further refinement of the process was then required to achieve a consistent flavour.

Using the new technology, mung beans gave the strongest roasted peanut flavour. And so, peanut-free ‘peanut butter’ was born.

The modified mung bean flour spread is now under commercialisation as NotNuts, a nutritious food spread that is free of nuts, soy, gluten and dairy.

The product provides an alternative for families, childcare centres and food outlets seeking to avoid the risk of nuts. Mung beans are not a listed allergen and are considered safe for those with allergies.

The NotNuts range includes a nut-free alternative to Nutella and a crunchy NotNuts butter option. The product has also been used to produce nut-free satay sauce, which has the potential to remove the risk of peanut exposure for foodservice, airlines and restaurants.

Brisbane company Foods from the Earth has purchased the rights to the technology and is exploring a range of applications for the pulse flours and kibbles, many of which can provide nutrition and flavour for gluten-free products including batters, breakfast cereals and baked goods.