1. What makes it special?
The fermentation process helps break down compounds in legumes that can cause digestive upset and adds a deeper flavor.
2. Taste and Texture
Creamy, salty, and rich.
3. Functional Benefits
✓ Easier to digest than traditional legumes
✓ Resistant starch
✓ High in plant protein and fiber
4. Main Components
• Resistant starch
• Soluble fiber
• Plant protein
5. How to Use
As a dip or spread for sandwiches.
6. Fermentation Science
Microbial Diversity: 5–15 strains
Estimated CFU: 10⁶–10⁸ per gram