Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours

Abstract

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. The aim of the current study was to evaluate the nutritional quality of ten commercially available flours made from rice, pea, chickpea, soybean and hemp. The proximate composition (moisture, fat, fiber, protein, starch and carbohydrates), the mineral composition (Na, Mg, P, K, Ca, Cr, Ni, Se, Cu, Zn, Mn, Fe, Cd, Pb), the phenolic composition (total phenols, total flavonoids, flavanones and dihydrofavonols, and total antioxidant capacity) and the fatty acid profile were analyzed. Results showed an important influence of the vegetable species but also of the brand on the flour composition. Soybean flours, followed by hemp, showed the highest phenolic content and antioxidant capacity. Hemp flour showed a low n6/n3 ratio, while pea flour contained a small amount of fat with a large amount of oleic acid and a satisfactory n6/n3 ratio.

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

“…As regards the other legumes, lentils and peas were to some extent applied in GFB production (Figure 3), and their antioxidative potential is presented in Table 2 [41,108,114]. As for other food products, the presence of antinutrients is the main obstacle to the greater incorporation of legumes in GFB production.…”

Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour

“…One of the most suitable and also crucial cereal among food crops in human nutrition is rice (Oryza sativa), which is widely used as a substitute for wheat flour (WF) in the preparation of GF bakery products as it is the most abundant component of fast digestible carbohydrates, high nutritional value, and also hypoallergenic properties [7]. The ingredients like fat, dietary fiber, protein, B vitamins, minerals, and available starch may be present in different levels in varying rice cultivars [8]. Rice protein isolate which is obtained from rice flour is utilized in GF bread making as the origin of protein [9].…”

Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health

“…These flours can be used to improve the rheological profile of doughs through their inclusion in wheat flour used for baked goods, to improve the texture characteristics of foods, and/or to enhance their nutritional profile. Vivar-Quintana et al [6] evaluated the nutritional properties of ten commercial flours containing rice, pea, chickpea, soybean, and hemp concerning current nutritional guidelines and dietary requirements. Even if plant-based flours are included with a generic expression, their nutritional value differs according to their distinct composition.…”