Process for manufacturing ready-to-use flours for preparing "Stewed" type dishes.

Abstract

The invention relates to a process for obtaining precooked flours by sorting, soaking, initial drying, and dehulling the raw material. The seeds undergo precooking with steam for a specified time. This precooking induces partial hydrolysis of carbohydrates and partial denaturation of proteins, thus allowing gelatinization of the seeds. Furthermore, it eliminates antinutrients responsible for gas production. The pre-cooked seeds are dried, ground, and sifted to obtain a specific grain size for the dish. The resulting flour is suitable for the quick preparation of slow-cooked dishes such as "Koki," "pistachio dishes," and "grated macabo."