Green Lentil Research Articles

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

Molecular characterization of green lentil flours using synchrotron X-rays and Fourier transform mid-infrared techniques

This study examines the molecular changes in roller-milled green lentil flours as a consequence of mill settings and blending of fractions. Traditional laboratory instruments such as small-angle X-ray scattering and powder X-ray diffraction have limited resolution, which makes it challenging to explore the structure-function interactions of flours. Herein, super high-resolution synchrotron X-rays, Fourier transform mid-infrared spectroscopy (FTIR), and laser diffraction data conclude that flour blends differ from streams in particle size, crystallinity, and starch/protein quality. A principal component analysis model was also developed to classify samples based on streams and blends. Classification of samples was done using carbohydrate (1200–900 cm−1) and protein (1700–1500 cm−1) regions. The state-of-the-art techniques used in this study unravel a deeper understanding of the macromolecular changes that take place in flours during milling. This seminal information will be key to the food industry in utilizing pulse flours for developing and creating nutritionally dense foods.

Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris).

Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in the world; however, they are mainly cooked by boiling, which causes the loss of antioxidant compounds. This work evaluated the effect of 13 different DIC treatments (with pressure ranges of 0.1-0.7 MPa and times of 30-240 s) on the content of polyphenols (Folin-Ciocalteu and High Performance Liquid Chromatography HPLC) and flavonoids (2-aminoethyl diphenylborinate) as well as the antioxidant activity (DPPH and TEAC) of green lentils. The DIC 11 treatment (0.1 MPa, 135 s) obtained the best release of polyphenols, which in turn are related to antioxidant capacity. The abiotic stress generated by DIC could lead to the breakdown of the cell wall structure, which favors the availability of antioxidant compounds. Finally, the most efficient conditions for DIC to promote the release of phenolic compounds and maintain antioxidant capacity were found under low pressures (<0.1 MPa) and short times (<160 s).

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation.

The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = -0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.

Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours

AbstractBackground and ObjectivesTo enhance the utilization of pulse ingredients, greater knowledge of the effect of infrared (IR) processing on protein and starch nutrition is needed. The current study investigated the use of tempering (20% vs. 30% moisture) with IR heating (120°C vs. 140°C) to improve the nutritional value of two commercially important pulses: green lentils and yellow peas.FindingsProximate composition remained mostly unchanged after IR heating for both pulse types. The protein's secondary structure transitioned to a state with a higher amount of random coils as IR processing conditions intensified (increase in moisture and temperature). In vitro protein digestibility (IVPD) increased from 73% to 78%−82% for green lentil and 78% to 81%−85% for yellow pea, depending on IR processing treatment. Tryptophan was the limiting amino acid in all samples. The IVPD corrected amino acid scores were not significantly altered by IR processing. The content of rapidly (RDS) and slowly (SDS) digestible starches increased, whereas that of resistance starch declined with IR processing.ConclusionsThe combined effect of tempering moisture and IR heat as a premilling treatment changed the protein secondary structure but did not improve the overall protein quality of the pulses. Starch digestibility was improved with IR processing.Significance and NoveltyEmploying tempering and IR heating techniques on pulses may be useful in food and feed applications where improved starch digestibility is desired.

Effect of infrared heating on the functional properties of yellow pea and green lentil flours

AbstractBackground and ObjectivesValue‐added utilization of pulse flours faces challenges related to their functionality in many food applications. The present research assessed the use of infrared heating (120°C vs. 140°C) tempered (20% vs. 30% moisture) green lentil and yellow pea seeds as a means of tailoring their functional properties.FindingsSome flour functionalities were mildly affected by processing and, in most cases, were correlated with protein surface hydrophobicity and damaged starch content. Solubility at pH 5 was relatively unchanged in response to processing, while the values were slightly lowered at pH 7. The water (WHC) and oil holding capacities (OHC) improved, although OHC tended to decline as heating temperatures increased. Both pulses had poor foaming capacities but high foaming stabilities that remained constant after processing. The highest emulsion activity (EA) for pea was with the 120°C and 30% moisture treatment whereas for lentil it was with 120°C and 20% moisture; the emulsion capacity declined after all treatments.ConclusionsSelect conditions of infrared heating coupled with tempering of pulse seeds before milling can modestly improve the flour's EA, WHC, or OHC.Significance and NoveltyYellow pea and green lentil flours from infrared pretreated seeds can now be more easily formulated into applications based on their functional properties.

Associated Changes in the Structural and Antioxidant Activity of Myofibrillar Proteins via Interaction of Polyphenolic Compounds and Protein Extracted from Lentil (Lens culinaris)

This study evaluated the effects of different concentrations of green lentil acetone extract (GLA) (250, 500, 750, and 1000 μg/mL) and protein of green lentil (PGL) (1, 2, 3, and 4 g/100 g MP) on the functional attributes of myofibrillar protein (MP). GLA extract and PGL significantly affected the structure of MP by decreasing the carbonyl and sulfhydryl contents. Intrinsic fluorescence quenching studies showed that static quenching was involved in MP-GLA extract and MP-PGL complexes. Compared to the control (MP), the addition of GLA extract and PGL decreased the surface hydrophobicity, which correlated with the decrease in protein solubility. The MP-GLA and MP-PGL had lower cooking losses and slightly higher water-holding capacities P &lt; 0.05 . FTIR spectroscopy demonstrated changes in MP secondary structure with the addition of GLA extract and PGL. GLA extract and PGL also decreased the thermal stability of MP and showed significant synergism in enhancing the radical scavenging activity of MP. Taken together, the results indicated that a high concentration of GLA extract (1000 μg/mL) and PGL (4 g/100 g MP) improved the functional properties of MP, and GLA extract was the most effective.

Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour

Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour

Evaluating the efficacy of non-thermal microbial load reduction treatments of heat labile food components for in vitro fermentation experiments.

Increasingly, in vitro simulated colon fermentations are being used as a pre-clinical step to assess the impacts of foods and drugs on the gut microbiota in a cost-effective manner. One challenge in such systems is that they are potentially susceptible to the influences of contaminating microbes in test materials. Simulated gastric and intestinal digestion can relieve some of these concerns, however, live microbes may remain that can confound analysis. Autoclave treatment of test materials is the surest way to eliminate these microbes but presents problems when using heat labile components such as resistant starch. In this study, liquid chemical sterilant alternatives to moist heat sterilization were explored for treating pulse flours for use during in vitro simulated colon fermentation. Key attributes considered in chemical selection were accessibility, impact on treated food components, and effectiveness of the treatments for reducing microbial load. Three chemicals were selected for evaluation, bleach, alcohol, and hydrogen peroxide, at varying concentrations. Flours chosen for testing were from green lentil, field pea, chickpea, or sprouted green lentil. All treatments significantly reduced microbial loads, though there were still detectable levels of microbes after alcohol treatments. Furthermore, in vitro simulated colon fermentations of the treated pulses showed minimal difference from the untreated control both in terms of microbial composition and short chain fatty acid production. Scanning electron microscopy showed minimal impact of sterilization treatments on the gross structure of the pulse flours. Together these results suggest that bleach and hydrogen peroxide treatments can be effective nonthermal treatments to eliminate contaminating microbes in pulse flours without causing significant damage to starch and other fermentable substrates. This is thus also a promising treatment method for other starchy food substrates, though further testing is required.

Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant.

Food allergy to peanut and soybean, both legumes, is highly prevalent. The consumption of other legumes and legume protein isolates, some of which may be considered novel foods, is increasing. This may lead to an increase in sensitization and allergy and may pose a risk for legume-allergic (e.g. peanut and soybean) patients due to cross-reactivity. This study investigated the frequency of co-sensitization and co-allergy between legumes and the role of different protein families. Six legume-allergic patient groups were included: peanut (n = 30), soybean (n = 30), lupine (n = 30), green pea (n = 30), lentil (n = 17), bean (n = 9). IgE binding to total extracts, protein fractions (7S/11S globulin, 2S albumin, albumin), and 16 individual proteins from 10 legumes (black lentil, blue lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, white bean, and white lupine) was measured by line blot. Co-sensitization varied from 36.7% to 100%. Mono-sensitization was only found in soybean (16.7%), peanut (10%), and green pea-allergic (3.3%) patients. A high frequency of co-sensitization between the 7S/11S globulin fractions of all 10 legumes and individual 7S and 11S globulins was observed. In peanut and soybean-allergic patients, co-allergies for other legumes were uncommon (≤16,7%), while in green pea, lupine, lentil, and bean-allergic patients co-allergy for peanut (64.7%-77.8%) or soybean (50%-64.7%) was frequently seen. Co-sensitization between legumes was high, but generally not clinically relevant. Co-allergy to other legumes was not often seen in peanut- and soybean allergic patients. The 7S and 11S globulins were likely responsible for the observed co-sensitization.

Effect of soaking conditions on glyphosate absorption in selected pulses: understanding solvent behaviour and morphological changes

ABSTRACT Pesticides are being used in agriculture in an unregulated and imprecise way, resulting in food grains having varying amounts of pesticide residues after harvest. Using farm samples to develop a new technique to determine the pesticide residue levels might result in inconsistent results. There is currently no specific technique for preparing the standard pulse samples with appropriate levels of glyphosate residual levels. The objective of this study was to develop a standard method for glyphosate spiking by evaluating the absorption of glyphosate in six types of pulses (chickpea, yellow pea, red lentil, large green lentil, French green lentil, and black beluga lentil) at four different concentrations (5 mg/kg, 10 mg/kg, 15 mg/kg and 20 mg/kg) using two different solvents (water and water + ethanol (50:50)). Both the type of pulse and nature of solvent significantly affected the glyphosate absorption. The highest glyphosate absorption as determined by ELISA was observed when water was used as solvent in all pulses and at all concentration levels. The values ranged from 3.45–17.46, 4.13–18.31, 4.08–17.09, 4.11–18.40, 4.99–18.43 and 4.56–18.04 mg/kg for yellow pea, chickpea, large green lentil, French green lentil, red lentil, and black beluga lentil, respectively. Among the pulses, the absorption was highest in red lentil and lowest in large green lentil, which can be attributed to their maximum moisture absorption capacity. Further, the colour changes were lower in water + ethanol solvent than water only probably due to the colour retention properties of ethanol. The results obtained with this technique showed the potential of preparing standard pulse samples with known glyphosate levels.

LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity.

Lentil (Lens culinaris M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits. This study aimed to determine the phenolic content and antioxidant activity of black, red, green, and brown whole lentils. Towards this end, the lentils' phenolic compounds were evaluated regarding their total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), total condensed tannin (TCT), total proanthocyanin content (TPAC), total anthocyanin content (TAC). For the antioxidant activity 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical scavenging activity (•OH-RSA), ferrous ion chelating activity (FICA), reducing power assay (RPA) and phosphomolybdate (PMA) assay were accessed. To identify individual phenolic compounds, liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2) was used. The results showed that green lentils exhibited the highest TPC (0.96 mg gallic acid equivalents (GAE)/g) whereas red lentils presented the highest TFC (0.06 mg quercetin equivalents (QE)/g). Black lentils were noted with the highest TCT (0.03 mg catechin equivalents (CE)/g), TPAC (0.009 mg cyanidin chloride equivalents (CCE)/g), and TAC (3.32 mg/100 g) contents. While the greatest TTC (2.05 mg tannic acid equivalents (TAE)/g) was observed in the brown lentil. Regarding the total antioxidant capacity, red lentils (4.01 mg ascorbic acid equivalents (AAE)/g) presented the greatest activity, whereas the lowest was found in the brown samples (2.31 mg AAE/g). The LC-ESI-QTOF-MS2 tentatively identified a total of 22 phenolic compounds, containing 6 phenolic acids, 13 flavonoids, 2 lignans, and 1 other polyphenol. The relationships among phenolic compounds by Venn Diagram showed a high number of overlapping compounds in brown and red lentils (6.7%), and a low number of overlapping compounds between the green, brown, and black lentils (2.6%). Flavonoids were the most abundant phenolic compound within the studied whole lentils, with the brown lentils being the richest in phenolic compounds, especially flavonoids. This study emphasized a comprehensive understanding of the antioxidant potential of lentils and disclosed the phenolic distribution across various lentil samples. This may increase interest in the development of functional food products, nutraceutical ingredients, and pharmaceutical applications with lentils.

D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER

This study aimed to develop fiber-enriched cookies by partially replacing wheat flour (WF) with alternative fiber sources including yellow lentil flour (YLF), green lentil flour (GLF), banana powder (BP), and banana peel powder (BPP). The ratios of YLF, GLF, and WF were identified as 24.5, 10.7, and 64.8 % (flour basis), respectively, considering the mixture experimental design for an optimal breaking strength of cookies. Four types of cookies were studied: (i) wheat-based cookies (WC), (ii) lentil flour, BP and BPP-incorporated cookies (LBC), (iii) BP and BPP-incorporated cookies (BC), (iv) lentil flour-incorporated cookie (LC). LC showed a higher spread ratio and lightness than LBC and BC. Although alternative ingredients enhanced dietary fiber content compared to wheat-only cookies, the liking degree of sensory attributes was lower in LBC and BC. Overall, LC was superior to LBC and BC samples, indicating possible use of lentil flours for partial replacement of wheat flour for desired physical, chemical, and sensory attributes.

Mass Spectrometry-Based Untargeted Metabolomics Reveals the Importance of Glycosylated Flavones in Patterned Lentil Seed Coats.

Lentil seed coats are rich in antioxidant polyphenols that are important for plant defense and have potential as valorized byproducts. Although biochemical differences among lentil seed coat colors have been previously studied, differences among seed coat patterns remain largely unexplored. This study used mass spectrometry-based untargeted metabolomics to investigate polyphenol differences among lentil seed coat patterns to search for biochemical pathways potentially responsible for seed coat pattern differences. Comparing patterned with non-patterned green lentil seed coats, 28 significantly upregulated metabolites were found in patterned seed coats; 19 of them were identified as flavones. Flavones were virtually absent in non-patterned seed coats, thereby strongly suggesting a blockage in their flavone biosynthetic pathway. Although the black pattern is not readily discernible on black seed coats, many of the same flavones found in green marbled seed coats were also found in black seed coats, indicating that black seed coats likely have a marbled pattern.

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as dietary fiber, and xylitol (27.9%) as a sweetener used in the enrichment of green- and red-lentil-based gluten-free cookies. The cookies were characterized in terms of baking loss, geometric parameters, color, texture, and sensory profile. The results showed that these functional ingredients had different impacts on the lentil cookies made of different (green/red) lentils, especially regarding the effect of fiber and xylitol on the volume (green lentil cookies enriched with fiber: 16.5 cm3, sweetened with xylitol: 10.9 cm3 vs. 21.2 cm3 for control; red lentil cookies enriched with fiber: 21.9 cm3, sweetened with xylitol: 21.1 cm3 vs. 21.8 cm3 for control) and color (e.g., b* for green lentil cookies enriched with fiber: 13.13, sweetened with xylitol: 8.15 vs. 16.24 for control; b* for red lentil cookies enriched with fiber: 26.09, sweetened with xylitol: 32.29 vs. 28.17 for control). Regarding the textural attributes, the same tendencies were observed for both lentil products, i.e., softer cookies were obtained upon xylitol and whey protein addition, while hardness increased upon inulin enrichment. Stickiness was differently influenced by the functional ingredients in the case of green and red lentil cookies, but all the xylitol-containing cookies were less crumbly than the controls. The interactions of the functional ingredients were revealed in terms of all the properties investigated. Sensory analysis showed that the addition of whey protein resulted in less intensive "lentil" and "baked" aromas (mostly for red lentil cookies), and replacement of sugar by xylitol resulted in crumblier and less hard and crunchier products. The application of different functional ingredients in the enrichment of lentil-based gluten-free cookies revealed several interactions. These findings could serve as a starting point for future research and development of functional GF products.

Antioxidative potential and ameliorative effects of green lentil (Lens culinaris M.) sprouts against CCl4-induced oxidative stress in rats.

The present study is aimed to investigate the antioxidative potential and ameliorative effects of Lens culinaris Medikus sprouts hydroalcoholic extract (LSHE) on CCl4-induced oxidative stress in rats. The research has been carried out in two successive stages. Firstly, the highest phenolic content and antioxidant activity of L. culinaris sprouts were assessed at 20 ± 1°C and 90-93% RH during sprouting. Total phenolic content (TPC), total carotenoids (TC), total flavonoids (TF), total flavonols (TFL), DPPH-RSA, and vitamin C contents of L. culinaris seeds and 6-days sprouts were determined. Subsequently, phenolics by HPLC analysis of L. culinaris seeds, 3rd and 6th-day sprouts were identified and quantified. Results indicated that 6th-day sprouts contained considerable phenolics with superior antioxidant capacity, thus selected to be examined for biological activity in a rat's module consisting of five groups. G1, normal rats orally received distilled water. G2 received 1.0 mL kg-1 of CCl4 and olive oil (1:1) intraperitoneally (i.p.) twice a week. G3 received CCl4 (i.p.) and 50 mg GAE kg-1 of LSHE daily/orally. G4 received CCl4 (i.p.) 100 mg kg-1 of LSHE orally/daily. G5 (reference group) treated by intramuscular injection (i.m.) of vit. E+Selenium (Vit. E+Se, 50 mg kg-1 twice a week). The weight gain, relative weight of organs, hypoglycemic and hypolipidemic efficiencies, liver's and kidneys' functions, and antioxidant biomarkers were examined. LSHE enhanced the weight gain recovery % and significantly reduced fasting blood glucose. The hypolipidemic effect of LSHE was dramatically reduced triglycerides (TG), total cholesterol (CHO), high- and low-density lipoproteins (HDL-c and LDL-c), and very-low-density lipoproteins (VLDL-c). Administration of 50 and 100 LSHE mg kg-1 ameliorated liver and kidney function in dose-dependent manure. Intriguingly, LSHE considerably reduced malondialdehyde (MDA) while significantly raising reduced glutathione (GSH), superoxide dismutase (SOD), and catalase (CAT) in a dose-dependent manner. In conclusion, biochemical examinations confirmed the therapeutic efficacy of LSHE as a functional product. It encouraged us to recommend L. culinaris sprout production for attenuating hepatotoxicity and nephrotoxicity, as well as being beneficial and profitable for controlling oxidative stress complications.

Microwave-Assisted Extraction of Bioactive Compounds from Lentil Wastes: Antioxidant Activity Evaluation and Metabolomic Characterization.

The recovery of industrial by-products is part of the zero-waste circular economy. Lentil seed coats are generally considered to be a waste by-product. However, this low-value by-product is rich in bioactive compounds and may be considered an eco-friendly source of health-promoting phytochemicals. For the first time, a sustainable microwave-assisted extraction technique was applied, and a solvent screening was carried out to enhance the bioactive compound content and the antioxidant activity of green and red lentil hull extracts. With respect to green lentil hull extracts that were obtained with different solvents, the aqueous extract of the red lentil seed coats showed the highest total phenolic and total flavonoid content (TPC = 28.3 ± 0.1 mg GAE/g dry weight, TFC = 1.89 ± 0.01 mg CE/100 mg dry weight, respectively), as well as the highest antioxidant activity, both in terms of the free radical scavenging activity (ABTS, 39.06 ± 0.73 mg TE/g dry weight; DPPH, IC50 = 0.39 μg/mL) and the protection of the neuroblastoma cell line (SH-SY5Y, IC50 = 10.1 ± 0.6 μg/mL), the latter of which has never been investigated so far. Furthermore, a metabolite discovery analysis was for the first time performed on the aqueous extracts of both cultivars using an HPLC separation which was coupled with an Orbitrap-based high-Resolution Mass Spectrometry technique.

HS-SPME-GC-MS combined with chemometrics to assess the impact of germination, dehulling, and milling on flavor attributes of brown and green lentils (Lens culinaris subsp. culinaris)

The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils ( Lens culinaris subsp. culinaris ) were assessed using headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GS-MS). The total identification percentages of the extracted volatiles ranged between 96.3% and 99.8%. Fifty-five aroma compounds were detected and, among them, 42 were determined in the emission of whole legume seeds and 37 from legume flours; they were classified in seven chemical classes, including monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), phenylpropanoids (PP), apocarotenes (AC), non-terpene derivatives (NTD), nitrogen/sulfur derivatives (NSD). OM volatiles increased during the germination process in both cultivars, while MH decreased significantly. In raw and germinated seeds and flours, the most representative class was NTD, except for germinated green flour (GGF), which emitted much more STH. Besides, milling the seeds resulted in an increase of MH (except for GGF), OM (except for GGF and germinated brown flour GBF ), STH, and PP and a decrease of NTD. The beany flavors associated with the volatile components increased because of germination and milling. Significant differences in the volatile profiles of the cultivars and their flours were evidenced due to the type of cultivar and processing conditions. This information may be of interest to industries involved in the development of specific pulse-based food product. • The aroma compounds of two lentil cultivars were evaluated using HS-SPME-GC-MS. • Effect of dehulling, germination, and milling on volatiles were assessed. • 55 emmited volatiles, which are divided into seven chemical groups, were detected. • A wide difference in the emission profiles of whole seeds and flours was observed. • This is useful in the conception of legume-based ingredients related to specific aroma.

Distribution and damage potential of pulse beetles, Callosobruchus spp. (Coleoptera: Bruchidae) in Sindh, Pakistan

Callosobruchus spp. are global serious pests of pulses. Therefore, two studies were carried out to determine their distribution in three ecological zones of the Sindh, Pakistan along with their damage potential to major pulses. Survey was conducted from Zone-one (Ghotki, Sukkur and Larkana districts), Zone-two (Hyderabad, Mirpur Khas and Shaheed Benazirabad districts) and Zone-three (Karachi district) during March – April 2020. Grain samples of main pulses i.e., chickpea (channa), field pea (matar), cowpea (lobia), green lentil (moong) and daal channa were collected from three locations of each district and brought to Stored Grain Research Laboratory, Department of Entomology, Faculty of Crop Protection, Sindh Agriculture University, Tandojam for further examination. Three pulse beetle species i.e., C. maculatus, C. chinensis and C. analis were identified from the collected pulse samples as the highest populations of adults, eggs, grubs and pupae was recorded from moong, followed by lobia and gram. No population of pulse beetle was recorded from daal channa and matar. Callosobruchus maculatus was the most dominant species at all sampling as higher beetle populations were recorded from Mirpur Khas and Sukkur districts. Therefore, both these strains were further evaluated for their feeding preference and weight loss assessment on various pulses i.e., gram (chickpea), lobia (cowpea), moong (green gram) and daal channa (yellow lentil) in no-choice under laboratory conditions. C. maculatus showed a significant feeding preference among pulses with lobia and gram being the most preferred, whereas daal channa was the least preferred, hence suffered highest and lowest weight loss, respectively. Therefore, proper storage and quarantine measures are suggested to be taken in the transportation and storage of pulses to restrict the spread and damage of pulse beetles.

Characterization of roller and Ferkar-milled pulse flours using laser diffraction and scanning electron microscopy

Increasing consumer interest in pulse flour-based food formulations has highlighted the importance of flour characterization based on the type (variety) of pulse and milling methods. The objective of the present study was to compare the microstructure of four different pulse flours (chickpea, navy bean, green lentil, and yellow pea) obtained from two milling methods (single-stage Ferkar mill and multi-stage roller mill). Therefore, in the present study, the particle size distribution, protein content, and microstructural characteristics of starch-protein matrices were investigated using laser diffraction, the Dumas method, and scanning electron microscopy. Micrographs depicted that protein bodies were finely distributed in Ferkar-milled flours and straight grade streams of roller-milled flours with similar protein content. The reduction flour stream (possessing the highest protein content) contained more damaged starches than the break flour stream (possessing the lowest protein content) when observed visually. Chickpea starch granules were observed to be highly porous as compared to the starch granules in other pulse flours. Traces of fiber particles were visible in green lentil flours obtained from roller and Ferkar mills. Conclusively, the microstructure and protein content of the pulse flours is influenced by the pulse-type and milling method. Enhanced ingredient functionality obtained from flour fractions will benefit food manufacturers to incorporate pulse flours in food formulations to enhance the nutritional and textural properties of end products.