Background and objectives: Lentil (Lens Culinaris. Medik) is a highly nutritious food staple widely consumed within India subcontinent and the Mediterranean region. Although gaining popularity in western diets, wheat will continue to be a major crop as it can be used to manufacture a wide range of products. The nutritional benefits of lentils are acknowledged, particularly as a source of high protein so the incorporation of lentil flour into wheat-based foods has the potential to

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Mungbeans are growing in popularity among Australian consumers, driven by their beneficial nutritional and phytochemical composition. However, data on the antioxidative, mineral, and phytochemical content of Australian mungbeans at the point of consumer purchase remains scarce. Here, five commercial mungbean samples were analysed for total antioxidant capacity, total phenolics, and total monomeric anthocyanins. Attenuated total reflectance midinfrared spectroscopy was utilised as a rapid and reliable method of obtaining information about the macrochemical composition of the mungbean hulls. Total antioxidant capacity ranged from 170 to 570 mg Trolox equivalents per 100 g, total phenolic content from 130 to 240 mg gallic acid equivalents per 100 g, and anthocyanin content from 10 to 40 mg cyanidin‐3‐glucoside equivalents per 100 g. There was a significant difference between varieties in all measures of antioxidant, phenolic and anthocyanin contents. Using principal component analysis, the midinfrared spectra for the five mungbean varieties could be isolated, highlighting the differences in their phytochemical composition. In general, whole Australian mungbeans appear to have the highest antioxidant, phenolic, and anthocyanin contents. Midinfrared spectroscopy appears to be a valuable method of obtaining and comparing the macrochemical composition of mungbeans. This technology is likely to be of increasing use in the future.

A growing demand for plant-based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein-rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, pulses offer metabolic benefits due to the bioactivity of compounds including phenolic acids, simple and complex carbohydrates and a more complete amino-acid profile which is not found in cereal grains. However, there is an increasing concern in the formation of acrylamide in food which occurs when asparagine, an abundant amino acid found in pulses, forms a complex with the reducing sugars; glucose, fructose, and maltose.Recent studies in animal models have shown that acrylamide is carcinogenic and therefore is a concern for humans. High levels of acrylamide have been reported particularly in fried products, primarily due to the Maillard reaction which amplifies the formation of acrylamide. This study investigated the levels of acrylamide in bread, cookies, and extruded products prepared with wheat-lentil composite flour. Our research found that extrusion resulted in a significantly lower concentration of acrylamide compared to traditional baking. Additionally, increasing the amount of lentil within the composite significantly increased the net concentration of acrylamide for all bread, cookies and extrudate products.