Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

Abstract

Coarse (C F ) and Fine (F F ) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and C F . Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g À1 , whereas raffinose (39.9 mg g À1 ) was abundant in chickpea. Antinutritional factors were significantly enriched in F F , whereas decreased in C F . Totalreflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg À1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in F F , but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea F F showed a protein content higher than 55 g 100g À1 . Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

“…PSE ranged from 23.1% to 52.1% for protein concentrates (Table 2), which was similar to previous reports (De Angelis et al, 2021;Pelgrom et al, 2013). PSE of the protein concentrates were similar among varieties, but varied significantly with the crude protein levels of the pea flours (Tables 2 and 3).…”

“…Pulses are staple foods in Southeast Asia and Latin America; however, western countries consume less. One reason is that whole pulses take a long time to cook (De Angelis et al, 2021). To increase utilization of pulses, food processors process pulses into more readily used ingredients (flours, protein, starch, and fiber fractions) (Farooq & Boye, 2011).…”

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

“…Oligosaccharides (verbascose, stachyose and raffinose) of flours and extruded products were determined by high-performance liquid chromatography (HPLC) (Agilent Technologies, Santa Clara, CA, USA), equipped with a 300 × 7.8 mm cation exchange column (Rezex RCM column, Ca 2+ , 8 μm, Torrance, CA, USA) and Refractive Index Detector (RID 1260, Agilent Technologies), as previously reported in De Angelis et al [ 27 ] with few modifications. Then, 10 mg of flour or ground sample were dispersed in 10 mL of deionized water, stirred for 5 min and filtered through 0.22 µm cellulose acetate filter.…”

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

“…Raffinose family oligosaccharides (verbascose, stachyose, raffinose) and soluble sugars (sucrose) were determined by high-performance liquid chromatography (HPLC) (Agilent Technologies, Santa Clara, CA, USA), equipped with Refractive Index Detector (RID 1260, Agilent Technologies, Santa Clara, CA, USA), as previously reported in [ 56 ], with slight modifications. The HPLC separation was carried out isocratically at a 0.8-mL/min flow rate through a 300 × 7.8 mm cation exchange column (Rezex RCM column, Ca 2+ , 8 μm, Torrance, CA, USA) maintained at 80 °C.…”