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

• Published in: Heliyon Vol. 7; no. 2; p. e06177
• Main Authors: De Angelis, Davide, Pasqualone, Antonella, Allegretta, Ignazio, Porfido, Carlo, Terzano, Roberto, Squeo, Giacomo, Summo, Carmine
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-02-2021; Elsevier
• Subjects: Antinutritional factors; Dry fractionation; Legume-based ingredients; Mineral composition; Physicochemical properties; Pulses protein; TXRF; Legume-based ingredients; Dry fractionation; Mineral composition; Pulses protein; Antinutritional factors; Physicochemical properties; TXRF
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2021.e06177

Coarse (CF) and Fine (FF) 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 CF. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g−1, whereas raffinose (39.9 mg g−1) was abundant in chickpea. Antinutritional factors were significantly enriched in FF, whereas decreased in CF. Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg−1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in FF, 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 FF showed a protein content higher than 55 g 100g−1. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.
Dry fractionation; Pulses protein; Legume-based ingredients; Mineral composition; TXRF; Physicochemical properties; Antinutritional factors.