HUMMUS CONSUMPTION PREFERENCES AMONG DIETETICS STUDENTS

Abstract

Dry legumes constitute the ninth of twelve main food groups in human diet. They are a valuable source of proteins, dietary fiber, and minerals needed for the proper functioning of the body. The average protein content in legume seeds ranges from 20% to 35%. In recent years, due to the growing trend for plant-based diets, chickpeas have gained popularity, especially in the form of Middle Eastern hummus. 51.7% (N = 31) of respondents in the study were first-year graduate students of dietetics, and the majority of respondents (78.3%; N = 47) admitted they ate hummus. When asked about reasons for hummus consumption, the respondents’ most frequent answer was “It's tasty” (66.7%; N = 40). With regard to taste the most frequently consumed type of hummus was natural hummus, selected by 38.2% (N = 23) of respondents. 81.7% (N = 49) of respondents believed that hummus is an important source of protein when following a vegetarian diet. Finally, the respondents evaluated the best and the worst hummus brands by considering such sensory characteristics as color, texture, smell, and taste. The vast majority of surveyed dietetics students included hummus in their diet, and most of them chose hummus because of its taste.