Pea and lentil flour quality as affected by roller milling configuration

Motte, Jean-Charles; Tyler, Robert T.; Milani, Aidin; Courcelles, Janelle; Der, Tanya

doi:10.1002/leg3.97

Cited by 8 publications

(6 citation statements)

References 20 publications

(37 reference statements)

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“…Even though there is statistically significant difference (p ≤ 0.05) between protein, fat, and carbohydrates, the variation can be considered to be negligible in a practical industry setting. The proximate composition of yellow pea flour was in concordance with the values of de-husked yellow pea flour obtained through roller milling by Motte et al [33]. The protein values of yellow pea flours ranged from 21.25 to 22.03%.…”

Section: Yellow Pea Flour Qualitysupporting

confidence: 87%

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

et al. 2021

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The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.

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Section: Yellow Pea Flour Qualitysupporting

confidence: 87%

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

et al. 2021

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“…The contents of crude protein, total starch, free glucose, and the amylose content measured by the Con A method of pea flours are shown in Table 1. The protein content of these nine peas varied from 22.7% (P1116) to 26% (Greenrich, Bibao, and Limerick), which is consistent to protein content previously reported (21.3%-26.8%) (Motte et al, 2021;Ren et al, 2021). On average, the marrowfat peas had a similar protein content (25.5%) to the green peas (25.5%), and both were slightly higher than that of yellow peas (23.8%) (p < 0.05).…”

Section: Chemical Compositionsupporting

confidence: 90%

“…Ren et al (2021) indicated that, due to the high amylose content, pulse starches generally display lower PV and BD viscosity but higher FV and SB viscosity in comparison with normal maize and tapioca starches, which is supported by the results in the current study. Pasting properties are mainly attributes of the starch component and were also reported to be significantly affected by both chemical and physical parameters and thus a comprehensive multiparameter for evaluation of the functionality of pulse flour (Motte et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Pulses are favored crops in Canada due to their high protein content (Roy et al, 2010), but much less attention has been paid to another major component—starch. Starches from different plant sources exhibit different properties determining their end‐use functionality and quality (Motte et al, 2021). The relationships between starch composition, structure, functional properties, and practical applications can be deduced by comparison with well‐known commercial starches, such as starches from normal corn, waxy corn, high amylose corn, wheat, potato, and yellow pea, which include various types of starch crystallites: A‐type (normal corn, waxy corn, and wheat starches) (Jane et al, 1997), B‐type (potato starches) (Jane et al, 1997), mixture of B‐ and V‐types (high amylose corn) (Chung et al, 2003), and C‐type (mixture of A‐ and B‐types) (yellow pea starch) (Huang et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches

Donner

et al. 2021

Legume Science

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The physicochemical properties and nutritional fractions of the starches isolated from nine Canadian‐grown peas, including marrowfat, green, and yellow pea types, were studied and compared with six commercial starches, to explore the unique properties of these pea starches. These nine pea starches were found to have high apparent amylose content (marrowfat peas, 51.3%–51.6%; yellow peas, 50.6%–53.8%; and green peas, 49.9%–54.2%) and a higher tendency than most commercial starches to retrograde. Although their physicochemical properties were not drastically different, a green pea variety, Limerick, stood out for its significantly high apparent amylose content (54.2%) and also the highest resistant starch (RS) content after cooking (29.5%), the latter even comparable with a commercial high amylose corn starch (29.8%). Principal component analysis indicated that amylose content, amylose leaching, and Rapid Visco Analyzer (RVA) parameters at the cooling stage are significantly positively correlated to the starch nutritional fractions of cooked samples. Cluster analysis showed a clear pattern that the RS content in cooked starches increased with the increasing amylose content in these starch samples. In general, these pea starches were rich in slowly digestible starch and high in RS after cooking (>16%). This study highlighted the unique properties of these pea starches, including their high amylose content, and ease of gelatinization yet strong tendency toward retrogradation, which resulted in superior final pasting viscosity and high RS content; thus, these pea starches could be the best alternative to commercial high amylose starches, to address the latter's deficiencies in pasting properties when applying in gel‐based low glycemic index (GI) foods.

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“…According to Singh et al [30], days to maturity was a major yield and yield contributing character in field pea. Motte et al [31] studied on the correlation between yield and yield components of a pea.…”

Section: Days To Maturitymentioning

confidence: 99%

Relationship of Quantitative Traits in Different Morphological Characters of Pea (Pisum Sativum L.)

Tasnim

Poly

Jahan

et al. 2022

J. Multidiscip. Appl. Nat. Sci.

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An experiment was undertaken to elucidate the genetic relationship between different quantitative traits for commercial cultivation and to evaluate selection criteria in pea breeding programs in five inbred parents. Their 17 F4’s derivatives in pea (Pisum sativum L.) evaluated ten characters during the winter season (November to February) of 2017-18 at the research farm, BSMRAU, Gazipur, Bangladesh. Analysis of variance explored significant differences among the genotypes for all the characters. Phenotypic coefficients of variation (PCV) were close to genotypic coefficients of variation (GCV) for all the characters indicating less influence on the environment and potentiality of selection. A high heritability relationship with high genetic advance was observed for plant height, pod per plant, hundred seed weight, and seed yield per plot. Pod length showed a highly significant positive correlation with pod width and hundred seeds weight. Only days to first flowering showed a highly negative correlation with pod length and hundred seed weight. Path coefficient analysis revealed that plant height, pod per plant, and seeds per pod had a highly positive effect on yield per plant. Therefore, associating and selecting those traits, yield improvement must be possible in pea, and the days to maturity, plant height, pods per plant, pod length, and seed showed a considerable positive and highly significant correlation with plant height, pod per plant, seed per pod, and yield per plant at both genotypic and phenotypic levels indicating yield could be increased with the increase of days to maturity, plant height, pods per plant, pod length, and seed.

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Pea and lentil flour quality as affected by roller milling configuration

Cited by 8 publications

References 20 publications

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches

Relationship of Quantitative Traits in Different Morphological Characters of Pea (Pisum Sativum L.)

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