Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

Abstract

Pulses are rich sources of protein, complex carbohydrates, and dietary fibers and have low-fat content and zero cholesterol (Tiwari & Singh, 2012). Health-promoting effects of pulse consumption on cardiovascular diseases, obesity, and diabetes make consumption of pulses a great alternative to animal products (Ganesan & Xu, 2017). Pulse flours have great potential to be incorporated into bakery products, beverages, extruded products, and other food formulations. Therefore, milling has an important role in producing value-added ingredients from pulses.The particle size effect of lentil, navy bean, and pinto bean flours incorporated with wheat flour on pita bread quality was studied by Borsuk et al. (2012), who reported that 25% coarse flour of navy bean or pinto bean with wheat flour had the highest sensory acceptability. Similarly, the physical and nutritional properties of coarse