“…The technological functional properties performed by legumes such as soy bean, lentil, fababean, pea and cowpea, among others, includes high molecular weight, solubility in a wide range pH, emulsification, viscosity, gelification and foaming (Baniel, Caer, Colas, & Gueguen, 1992;Maltais, Remondetto, & Subrade, 2008;Pedrosa, Trisciuzzi, & Ferreira, 1997;Rangel, Domont, Pedrosa, & Ferreira, 2003;Sosulski et al, 1976). Studies have demonstrated several applications of legume proteins in the development of varied food products, such as cakes, sausages, gelled food, fermented food and others (Geervani, Vimala, Pradeep, & Devi, 1996;Gomez, Oliete, Rosell, Pando, & Fernandez, 2008;Nassar, Mubarak, & El-Beltagy, 2008;Nunes, Raymundo, & Sousa, 2006).…”