Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse
Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta, Carlo Porfido, Roberto Terzano, Giacomo Squeo +1 more
Heliyon
Abstract
Coarse (C<sub>F</sub>) and Fine (F<sub>F</sub>) 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<sub>F</sub>. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g<sup>-1</sup>, whereas raffinose (39.9 mg g<sup>-1</sup>) was abundant in chickpea. Antinutritional factors were significantly enriched in F<sub>F</sub>, whereas decreased in C<sub>F</sub>. 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<sup>-1</sup> in pea and yellow lentil, respectively. A significant shift of minerals was observed in F<sub>F</sub>, 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<sub>F</sub> showed a protein content higher than 55 g 100g<sup>-1</sup>. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
protein content higher than 55 g 100g<sup>-1</sup> yellow lentil and pea F<sub>F</sub>
“Yellow lentil and pea F<sub>F</sub> showed a protein content higher than 55 g 100g<sup>-1</sup>.”
phytate enriched Fine fraction (F<sub>F</sub>)
“Antinutritional factors were significantly enriched in F<sub>F</sub>, whereas decreased in C<sub>F</sub>.”
raffinose abundant chickpea
“raffinose (39.9 mg g<sup>-1</sup>) was abundant in chickpea.”