Legume Flours Research Articles

Effect of germination on enzymatic, functional and bioactive attributes of different Pakistani legume cultivars

Legume belonging to the family of Fabaceae or Leguminosae. Three legume cultivars green gram (Vigna radiata), lentils (Lens culinaris) and black gram (Vigna mungo) were selected to study the effect of germination. Germination was carried out by soaking legumes in water for 12 h, followed by spreading them on water soaked jute bag for 24 h. After sprouting, samples were dried at 40 °C in an oven for 3 days followed by storage in refrigerator before further analysis. The legume flours obtained from these germinated and non-germinated samples (control) were subjected to different analysis. Results showed a significant increase in the proximate composition as well as amylase, protease and lipase activity of the germinated legumes compared to non-germinated legumes. Hydration, foaming and emulsifying characteristics were greatly enhanced after germination. Bioactive components including total phenolic content and total antioxidant activities also positivity correlated with the germination of legumes. The results of the study revealed improvement in functional characteristics due to germination of legumes and suggested the use of selected legumes in the development of different nutraceutical products.

Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review.

The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.

Effects of legume flours on batter rheology and cake physical quality

Legumes are good sources of proteins, carbohydrates, dietary fibers and minerals. Therefore, legume flours can be a good choice to obtain functional foods. The aim of this study is to examine the effect of legume flours (lentil, chickpea and pea) on rheological properties of cake batter and quality of legume cakes. Wheat flour was replaced partially (20 and 30%) by lentil, chickpea and pea flour to develop legume cake formulations. As quality parameters, weight loss, specific volume, hardness and color were investigated. Rheological characteristics of batters were modeled by Power law. Chickpea and pea flours with 30% concentration had the highest consistency index. Legume flour containing cakes had lower weight loss than control cakes which was related with legume flour's strong water binding capacity. Correlated with rheological properties, cakes containing 30% pea flour displayed the smallest specific volume and the largest hardness value. The other legume cakes were not significantly different from control cakes in terms of specific volume and hardness.

In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta

The investigation explores the possibility of utilizing legume flour (pigeon pea:10–30%) and brown rice flour (35–45%) for production of pasta using twin screw extruder. RSM was used to analyse the effect of feed moisture (28–36%), barrel temperature (70–110 °C) and legume:brown rice ratio on quality responses (in vitro starch and protein digestibility, degree of starch gelatinization, cooking quality, pasting properties, color and textural properties) of pasta. Extrusion processing significantly enhanced in vitro starch and protein digestibility of prepared pasta. The in vitro starch and protein digestibility of pasta ranged between 15.00 and 26.77 g/100 g and 50.34–84.82 g/100 g respectively. Addition of brown rice flour and pigeon pea flour exhibited dominating positive effect on cooking quality of the pasta. Degree of gelatinization of prepared pasta was found in range of 52.13–90.10 per cent. Color characteristics viz. luminosity, redness and yellowness of pasta enhanced with feed moisture. Pasting properties revealed lower peak and final viscosity at higher processing conditions. Firmness of cooked pasta elevated with an increase in the barrel temperature. Acceptability score of health based pasta on the basis of sensory attributes was 8 as inferred from 9 point hedonic scale.

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

In this study, wheat in pasta was partially or completely replaced by faba to increase its protein quantity and improve its quality. Increasing the ratio of faba:wheat protein from 0:100 to 100:0 (g/g) in pasta enlarged its protein network at the microscopic scale and linearly diluted the covalently linked gluten network of wheat pasta by weakly linked proteins. A concomitant linear increase in the cooking loss (up to 2.6 fold), a decrease in resilience (up to 1.4 fold) and an increase of the in-vitro protein digestion (up to 25%) were observed in pasta. The increase in drying temperature (90 °C vs. 55 °C) promoted the covalent aggregation of proteins in all pasta, but was more efficient in legume pasta, enhancing their resilience and reducing their cooking loss, without altering the degree of protein hydrolysis. This was partly explained by the reduction in trypsin inhibitory activity in all legume pasta dried at 90 °C. Interestingly, scores for sensory attributes such as liking attributed to pasta containing 80% faba-protein were close to scores given to a commercial whole wheat pasta. Pasta made exclusively from faba dried at 55 °C or 90 °C tended to be liked more than their commercial gluten-free counterparts.

Evaluation of Simple and Inexpensive High‐Throughput Methods for Phytic Acid Determination

AbstractHigh‐throughput/low‐cost/low‐tech methods for phytic acid determination that are sufficiently accurate and reproducible would be of value in plant genetics, crop breeding and in the food and feed industries. Variants of two candidate methods, those described by Vaintraub and Lapteva (Anal Biochem 175:227–24, 1988; “VL” methods) and Huang and Lantzsch (J Sci Food Agric 34:1423–1426, 1983; “HL” methods), were evaluated. The primary concern with these methods is that, due to interference of matrix constituents including inorganic P, they can overestimate phytic acid and are ineffective at low levels of phytic acid. Twelve seed flours, representing lines of soybean, maize, barley and dry bean, containing a wide range of phytic acid levels, were analyzed by a minimum of eight cooperating laboratories using three variants of the VL method and two variants of the HL method. No method had consistently acceptable (˂2.0”) “Horwitz ratios”, a measure of reproducibility, although some treatments approached that. For example, one variant of the VL method when used to assay a soybean flour with a “standard” level of phytic acid had a Horwitz ratio of 2.15. Some variants of the VL method were adequate for analyses of cereal grains regardless of phytic acid level but none accurately measured phytic acid when at low levels in soybean flours. One variant of the HL method in which the 0.2 N HCl extraction media is modified to contain 10% Na2SO4, did accurately measure phytic acid levels in both cereal and legume flours regardless of endogenous phytic acid levels or matrix constituents.

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

Effect of Processing and Drying Methods on the Nutritional Characteristic of the Multi-cereals and Legume Flour

Cereals and legumes of today are more nutritious and healthful than ever before. Cereals and legumes processing is one of the oldest and the most essential part of all food technologies. Besides, it forms a large and indispensable component of the food production chain. The cereals and legume processing industry is as diverse as its range of products. Drying and dewatering plays an important role in food manufacturing and food processing activities worldwide often one of the last operations in the food processing. In this study three sets of ingredients were chosen they subject to different treatment and drying conditions. The results found that significant difference was observed in the nutritional composition of different treatment and different drying conditions. The developed composite mix has possessed to have good nutritional properties and it possess o have good health benefits. This mix can be used for further product development.

Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours

In Brazil, rice (Oryza sativa L.) and beans (Phaseolus vulgaris L.) are the basis of the population's diet, and their consumption together is a good strategy to improve protein biological value. The aim of this study was to produce extruded products with whole red bean (WRBF) and polished rice (PRF) flours and to evaluate the effects of extrusion temperature (T) and feed moisture content (FM) on technological properties and total phenolic compounds content. The extrudates were elaborated in a twin‐screw extruder following a 22 central composite rotatable design with FM (15–23%) and T (120–160°C) as independent variables. WRBF and PRF were used at a 1:3 ratio. Amino acid content and profile were evaluated in the optimum extrudate (produced at FM = 19% and T = 140°C). The total phenolic content identified in extruded products was provided by the red bean seed coat, and its quantification suggested the release of bound phenolics with the extrusion process (not temperature dependent). The extrusion of PRF and WRBF, in combination, produced extruded products of high protein quality, being complete in essential amino acids for the diets of people at least 48 months old. The results indicate that legume flours such as WRBF incorporated into rice flour can cause a positive impact on technological, nutritional, and functional quality of extrudates.

Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread

Aiming at identifying antifungal compounds from plant matrices to be used as ingredients in the bakery industry, a water/salt-soluble extract (WSE) was produced from a legume enzyme hydrolysate, consisting of a mixture of pea, lentil, and faba bean flours, and assayed towards Penicillium roqueforti DPPMAF1. Agar diffusion assays allowed the selection of the optimal processing conditions for hydrolysis. As shown by hyphal radial growth rate, the inhibition was observed towards several fungi, including Aspergillus parasiticus CBS971.97, Penicillium carneum CBS 112297, Penicillium paneum CBS 101032, Penicillium polonicum 112490. A multi-step purification was carried out to identify the active compounds. The antifungal activity was attributed to native proteins (nsLTP, ubiquitin, lectin alpha-1 chain, wound-induced basic protein, defensin-1, defensin-2) and a mixture of peptides, which were released during hydrolysis. Nine peptides were purified and identified as sequences encrypted in legume vicilins, lectins and chitinases. WSE was used as ingredient for making bread under pilot plant conditions. Chemical, structural and sensory characterization of bread showed the lack of significant changes compared to control. The bread made with the legume hydrolysate had a longer shelf-life than that of the control.

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

Blending wheat flour with carob seed or green lentil flour at 5–6%, 10–12% or 24% level modified the dough's technological properties and bread characteristics. Carob seed flours increased dough tenacity while reducing extensibility, whereas lentil flour reduced dough tenacity, extensibility and strength. Carob seed flours increased water absorption up to about 40%. Flours from all legumes increased dough development time (carob flours more than lentils flour). Lentil flour strongly decreased the stability due to weakening of the gluten network. In a baking test, however, all blends gave acceptable loaves. Blending the wheat flour with 5–6% legume flour generally did not alter the loaf volume. However, increasing the legume flour to 10–12% or 24% reduced the loaf volume, except when supplemented with refined carob seed flour at 10%, which increased it. Carob flour and especially lentil flour enriched bread with lysine-rich proteins, dietary fibre, phenolic compounds and lignans and in general increased its antioxidant power.The nutritional value of lentils and the technological properties of carob are useful in increasing nutritional and functional value of wheat bread.

Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour

Abstract The potential of a dry fractionation approach for the production of native plant protein concentrates has been validated for navy bean ( Phaseolus vulgaris ) flour as a model system utilizing a lab-scale tribo-electrostatic separator. For this approach, protein and carbohydrate particles in pin-milled flour were tribo-charged to different levels before being fractionated according to their acquired charge under the influence of an applied electric field. In the present study, the location and distribution of the charged protein-rich particles along the surface of the electrode plate was investigated as a function of air flow rate (laminar vs . turbulent) and electric field strength. A turbulent air flow rate at a variety of electric field strengths resulted in the formation of protein-rich particles and starch granule agglomerates affecting the production of high-purity protein concentrates. Charging the flour particles at a laminar air flow rate followed by separation under a low electric field strength enabled the production of fine protein-rich fractions with considerably higher protein contents (38.4–46.5%) but lower protein separation efficiency. The combination of a laminar air flow rate and high electrode voltage slightly reduced the protein content of the fraction (39.4–42.9%), but significantly improved the protein separation efficiency to ∼45%. To further improve the separation efficiency of the navy bean protein concentrate without compromising its protein content, a two-stage tribo-electrostatic separation approach was evaluated at a laminar air flow but different plate voltages. The combined protein-rich fraction produced by the two-stage approach had a protein content of ∼38% accounting for 60% of the total protein that was significantly higher than that of the optimized single-stage tribo-electrostatic separation, facilitating the scale-up of this dry fractionation technique for pilot-plant applications.

Low glycaemic index bhakri: Indian sorghum unleavened flat bread

Bhakri is an Indian unleavened off white flat bread prepared from sorghum largely consumed by economically poor sections of the country. In the present study efforts were made to standardize, optimise and measure glycaemic index (GI) of bhakri. Different legume flours such as green gram, black gram, soybean, chick pea and fenugreek seed were added in bhakri in the proportion ranging from 5, 10, 15 and 20% (w/w). Bhakri with above flours addition which received highest sensory score was selected for GI analysis. The GI was determined by in vitro enzymatic method. Control bhakri showed 69.59 GI whereas addition of 15% (w/w) chickpea flour significantly lowered bhakri GI to 56.43. Bhakri was soft and palatable with low GI.

Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

The use of rice/leguminous blend may be nutritionally convenient in gluten-free product manufacturing. This study evaluated selected properties of precooked rice pasta enriched with different levels (10 g/100 g, 20 g/100 g and 30 g/100 g) of legumes flours (yellow pea, chickpea and lentil). Gluten-free spaghetti-type pasta was made using a modified single-screw extrusion-cooker, TS-45 (Polish design). Chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking loss, water absorption index, water solubility index, and color), texture properties (hardness, firmness and adhesiveness), and sensory attributes were evaluated. Microstructure of pasta products was examined with scanning electron microscope. Results showed that the addition of legumes flours decreased the expansion ration, the hardness, and the lightness, and increased the yellowness, the firmness and the adhesiveness, without affecting the minimal preparation time. Obtained results showed also that gluten-free pasta products had low cooking loss (<6%) and acceptable scores for all sensory attributes and the overall quality. Concerning microstructure, all pasta products presented a compact internal structure. The precooked pasta products enriched with legumes flours up to 30 g/100 g had very good quality and these blends can successfully be used in nutritionally valuable gluten-free pasta formulation.

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

Regulations of food supplements

The investigation explores the possibility of utilizing legume flour (pigeon pea:10–30%) and brown rice flour (35–45%) for production of pasta using twin screw extruder. RSM was used to analyse the effect of feed moisture (28–36%), barrel temperature (70–110 °C) and legume:brown rice ratio on quality responses (in vitro starch and protein digestibility, degree of starch gelatinization, cooking quality, pasting properties, color and textural properties) of pasta. Extrusion processing significantly enhanced in vitro starch and protein digestibility of prepared pasta. The in vitro starch and protein digestibility of pasta ranged between 15.00 and 26.77 g/100 g and 50.34–84.82 g/100 g respectively. Addition of brown rice flour and pigeon pea flour exhibited dominating positive effect on cooking quality of the pasta. Degree of gelatinization of prepared pasta was found in range of 52.13–90.10 per cent. Color characteristics viz. luminosity, redness and yellowness of pasta enhanced with feed moisture. Pasting properties revealed lower peak and final viscosity at higher processing conditions. Firmness of cooked pasta elevated with an increase in the barrel temperature. Acceptability score of health based pasta on the basis of sensory attributes was 8 as inferred from 9 point hedonic scale.

Efficacy of different fibres and flour mixes in South-Asian flatbreads for reducing post-prandial glucose responses in healthy adults

PurposeType 2 diabetes (T2DM) is increasing, particularly in South-East Asia. Intake of high-glycaemic foods has been positively associated with T2DM, and feasible routes to reduce the glycaemic response to carbohydrate-rich staple foods are needed. The research question was whether different fibre and legume flour mixes in flatbreads lower postprandial glucose (PPG) responses.MethodsUsing a balanced incomplete block design, we tested the inclusion of guar gum (GG), konjac mannan (KM) and chickpea flour (CPF) in 10 combinations (2/4/6 g GG; 2/4 g KM; 15 g CPF, and 10 or 15 g CPF plus 2 or 4 g GG) in 100 g total of a control commercial high-fibre flatbread flour mix (“atta”) on PPG in 38 normal-weight adults. Self-reported appetite was an additional exploratory outcome. An in vitro digestion assay was adapted for flatbreads and assessed for prediction of in vivo PPG.ResultsFlatbreads with 6 g GG, 4 g KM, and 15 g CPF plus 2 or 4 g GG reduced PPG ≥30 % (p < 0.01), while no other combinations differed significantly from the control. A statistical model with four in vitro parameters (rate of digestion, %RDS, AUC, carbohydrate level) was highly predictive of PPG results (adjusted R2 = 0.89). Test products were similar to the control for appetite-related measures.ConclusionsThe results confirm the efficacy of specific additions to flatbread flour mixes for reducing PPG and the value of the in vitro model as a predictive tool with these ingredients and product format.This trial is registered at ClinicalTrials.gov with identifier NCT02671214.

Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Legume flours, due to their phenol and fibre content, are ideal ingredients for improving the nutritional value of bakery products. In this study, artichoke stem powder (ASP) was used to substitute 0%, 2.5%, 5%, 7.5% and 10% of wheat flour for making breads. Proximate composition of wheat flour and ASP were determined. Bread qualities and total phenols content were analyzed and compared with those of wheat bread. Results show that ASP contained 10.37% moisture, 10.28% ash, 11.53% protein, 0.86% fat, 51.29% fibre and 1350 mg EAG/100g d.m. ASP addition considerably modified the bread quality: altered appearance and texture, darker crumb and more intense odour were observed. From the sensory evaluation, tastes of bread with higher content of ASP (7.5 and 10%) were the most acceptable for assessors. Total phenol contents of breads significantly increased with the addition of ASP. Therefore ASP may be considered as valuable ingredients for industrial manufacture of functional foods.

Physicochemical and organoleptic properties of cookies incorporated with legume flours

AbstractIn developing countries like India, with increasing urbanization, the demand for processed food and bakery products particularly cookies command wide popularity in both urban and rural mass. Hence, an attempt was made to develop functionally and nutritionally improved cookies and the influence of the partial replacement of the wheat flour by legume on the quality characteristic of cookies was analyzed. Six blends were prepared by homogenously mixing chickpea flour, pigeon pea, moong bean flour, and cowpea flour with wheat flour in the percentage proportions: 100, 25:75, 25:75, 25:75, 25:75, and 10:10:10:10:60 (CPF:WWF, PF:WWF, MF:WWF, CF:WWF, and CPF:PF:MF:CF:WWF) and later used to make cookies. Chemical and functional properties of the composite flours and chemical as well as sensory characteristics of cookies made from the above combinations were determined. The incorporation of legume flour significantly affected the physical, chemical, and phytonutrient parameters of the cookies. The results r...

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack.

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content.