Abstract
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.
Highlights
The demand for healthier food choices has been growing with an increase in the consumer’s interest for adapting nutrient-rich functional foods in their diets
The differences among the kernel dimensions are obvious among the red lentils and yellow peas
The current study explored the possibility of adapting roller milling to produce dehusked red lentil and yellow pea flours
Summary
The demand for healthier food choices has been growing with an increase in the consumer’s interest for adapting nutrient-rich functional foods in their diets. Even though whole-grain cereal-based convenience products offer a good amount of fiber, vitamins, minerals, and phytochemicals owing to the presence of bran and germ portions, these foods still lack protein to some extent and contain few essential amino acids such as lysine and threonine [1]. Yellow peas (Pisum sativum L.) and red lentils (Lens culinaris L.), like other pulses, are rich in protein and are highly nutritious, offering all the essential amino acids except for methionine, cysteine, and tryptophan [2]. The limiting amino acid in wheat is lysine, while all pulses have an adequate amount of lysine and lack sulfur-containing amino acids, which are essential for competing with the protein quality from animal sources. Fortification of wheat-based bakery products with pulses is a perfect supplement to offer a balanced proportion of essential amino acids [3]
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