Leguminous Flours Research Articles

Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography

The microstructure of manufactured foods largely governs palatability qualities such as crunchiness, crispness, mouthfeel and texture. While enriching cereal flour with leguminous flour increases its nutritional value, it should not compromise the palatability of the end products. This study investigated the flour blend properties as well as the physical and microstructural characteristics of durum wheat semolina pasta enriched with 50% chickpea flour obtained from single-stage (Ferkar) and multi-stage (roller) mills. Results of the flour blend analysis indicated the influence of milling on the protein, ash and particle size distribution of pasta. High protein chickpea blend showed minimal impact on the microstructure of the pasta. Also, the textural analysis of the pasta samples showed that the hardness and firmness of pasta made with roller-milled flours, specifically reduction and straight-grade flours, were not statistically significantly different (p < 0.05). However, correlating the texture and total porosity indicated that flour from roller mill reduction rolls resulted in pasta with a firmer texture along with a more compact internal and external microstructure. The findings of this study provide useful insight into the quality attributes of chickpea-enriched wheat semolina pasta as influenced by the mill type and stream blend of the chickpea flour.

Influence of addition of different cereal and leguminous flours on spawn growth of Pleurotus ostreatus

Influence of addition of different cereal and leguminous flours on spawn growth of Pleurotus ostreatus

Nutritive Value, Protein Quality and Acceptability of Rice Cakes Fortified with Legumes

Leguminous flour are ideal ingredients for improving the nutritional value of bakery products because of their amino acid composition and fiber content. The aim of the study was to evaluate partial replacement of rice flour with chickpea, lentil, and white beans flours in preparing cakes in terms of protein quality and organoleptic properties. Rice cakes were prepared by supplementing with 20%and 40% of chickpea, lentil, and white beans flours. Supplementation resulted a significant different (p 0.05) in some cakes. The study recommends that using composite flour should be encouraged among food industries to produce good quality, acceptable and nutritious palatable cakes.

INVESTIGATION OF THE CONSERVATION OF VITAMINS AND MICROELEMENTS DURING STORAGE IN BOILED-SMOKED SAUSAGES WITH ENRICHED LEGUMINOUS FLOUR

There has been studied the conservation of vitamins and microelements in boiled-smoked sausages, using enriched leguminous flour. The research object is boiled-smoked sausages, in which recipes there were used sprout flour of soya and nut that are carriers of vitamins А, Е, С, В6, В9, В12 and microelements, including iodine and selenium, as an enriching ingredient. One of problems for today is an increase of the population with endocrine disorders. It is possible to prevent this problem by timely prophylaxis as consumption of products with iodine. Modern studies in molecular pharmacology have proved that for assimilating iodine by the organism, the “presence” of other nutrients, intensifying its assimilability and being its synergists is needed. The method of inversion voltamperometry and the one of high-effective liquid chromatography were used in the study. It has been established, that sausage products contain in their composition after 30 days of storage vitamins: А – 0.4; Е – 0.3; С – 17; В6 – 0.32; В9 – 0.4; В12 – 0.03, mg/100g. And microelements: Fe – 5.0; Mg – 340, Z – 8.5, Cu – 0.95; Se – 0,026; І – 0,025, mg/100g. That satisfies: 50; 150; 30,9; 150; 200; 100 % of the daily need in vitamins А; Е; С; В6; В9; В12, respectively and 50; 97; 85; 95; 37; 37.5 % of the daily need in microelements Fe; Mg; Z; Cu; Se; І, respectively. Comparing with a control recipe, enriched products have the increased content of nutrients – iodine synergists that provide essential advantages, “covering” deficiency conditions in other substances, needed for iodine assimilation. Let’s assume that it will be an effective prophylaxis for persons with iodine-deficiency diseases

Leguminous Flour from the Native Argentinian Forest, Their Contribution to Antioxidant Defense

Leguminous Flour from the Native Argentinian Forest, Their Contribution to Antioxidant Defense

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.

Formulation of Senescent Plantain Dish with Various Local Cereal and Leguminous Flours for Feeding Rats: Growth Performance Evaluation

The aim of this study was to valorize senescent plantain. Therefore, a traditional dish named Dockounou was prepared with a mixture of senescent plantain and various millet, soybean, sorghum, cassava, maize or rice flours. The growth performance of several Wistar rats feed by Dockounou was followed. Thus, batches of rats were fed for 15 days with three formulations (F1, F2, F3) in proportion of 90:10, 80:20 and 75:25 (senescent plantain dough/flours) obtained after two cooking modes (dry cooking: baked ; wet cooking: boiled). The effects of these formulations were compared to control diet (C. diet). Beyond the control diet, rats fed with the soybean baked Dockounou presented, the best following growth parameters: weight gain (2.82 to 4.19 g/d), food intake (8.92 to 9.72 g/d), feed efficiency (0.10 to 0.42), proteins intake (8.28 to 19.67), proteins efficiency (0.13 to 3.15). The physicochemical and nutritive characteristics of soybean baked Dockounou were as follow: ash (2.93 ±0.15 %), proteins (10.62±0.59 %), carbohydrates (15.46±1.53 %), calcium (232.04 – 558.20 mg/100g), potassium (313.97 – 385.11 mg/100g), magnesium (42.40 – 72.22 mg/100g), sodium (211.24 – 303.85 mg/100g) and phosphorus (330.70 – 433.71 mg/100g). Also, the study showed that, two formulations, 80:20 and 75:25, have really impact on rats growth. These results suggest that soybean baked Dockounou with important proportions, 80 % and 75 %, of senescent plantain dough can be effectively used in the diet of laboratory Wistar rats regarding the good zoological performances there are obtained.

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high proportion of sugars, minerals and fibre. The objective of the present study was to analyse the effect of wheat replacement with different levels (15–35 g/100g) of mesquite flour (from Prosopis alba pods) on the leavening performance of dough, the nutritional and technological quality of bread and bread staling.Farinograph assays were applied to obtain optimum water amounts and development times. The addition of mesquite led to less stable dough with respect to control wheat dough. Fermentation assays showed higher fermentation times and lower maximum volumes. High levels of mesquite led to lower specific volumes of breads and a more compact and darker crumb, with smaller alveolus size, higher firmness and lesser resilience and cohesiveness. Breads were considerably improved in fibre content (6–9 g/100g). During storage, hardness and chewiness increased while cohesiveness and resilience decreased in all formulations. Nevertheless, textural changes were attenuated in composite breads in comparison with wheat bread. X-ray difractometry and differential scanning calorimetry (DSC) also indicated less retrogradation in these products.

Effect of chickpea and pea flour addition on the qualitative and sensory parameters of bakery products

The purpose of this study was to determine chemical composition and functional properties of legume flours (chickpea, pea) and fine wheat flour. The effect of chickpea and pea flour incorporation at different levels (10, 20, 30 % w/w) on the qualitative parameters and sensory characteristics of bakery product was also investigated. It can be concluded, that incorporation of leguminous flours led to changes of the investigated qualitative and sensory parameters, especially in samples with higher amount of leguminous flour (20 and 30 %). Results showed, that a proper alternative to standard bakery products are products with 10 % portion of leguminous flour.

Non-traditional flours: frontiers between ancestral heritage and innovation

Renewed interest in under-utilized plant species that can be used for obtaining flour mainly arises from the finding and promotion of nutritionally relevant attributes. These products can also gain value as functional foods and ingredients. Although they are often presented as new crops and raw materials, they have been used by local populations in traditional ways for many centuries. Their innovation is rather related to the ways in which old and new uses are being readdressed. The present work summarizes recent information about production, chemical composition, nutritional and functional components and health benefits of non-traditional flours. Amongst the most representative groups, pseudocereals, roots and tubers, and leguminous flours are included. Since non-traditional flours or other derivatives could contain relatively high amounts of antinutritional factors that also have health implications, related information about this subject is included.

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

Lactobacillus plantarum C48 and Lactococcus lactis subsp. lactis PU1, previously selected for the biosynthesis of γ-aminobutyric acid (GABA), were used for sourdough fermentation of cereal, pseudo-cereal and leguminous flours. Chickpea, amaranth, quinoa and buckwheat were the flours most suitable to be enriched of GABA. The parameters of sourdough fermentation were optimized. Addition of 0.1 mM pyridoxal phosphate, dough yield of 160, inoculum of 5 × 10 7 CFU/g of starter bacteria and fermentation for 24 h at 30 °C were found to be the optimal conditions. A blend of buckwheat, amaranth, chickpea and quinoa flours (ratio 1:1:5.3:1) was selected and fermented with baker's yeast (non-conventional flour bread, NCB) or with Lb. plantarum C48 sourdough (non-conventional flour sourdough bread, NCSB) and compared to baker's yeast started wheat flour bread (WFB). NCSB had the highest concentration of free amino acids and GABA (ca. 4467 and 504 mg/kg, respectively). The concentration of phenolic compounds and antioxidant activity of NCSB bread was the highest, as well as the rate of in vitro starch hydrolysis was the lowest. Texture analysis showed that sourdough fermentation enhances several characteristics of NCSB with respect to NCB, thus approaching the features of WFB. Sensory analysis showed that sourdough fermentation allowed to get good palatability and overall taste appreciation.

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

Defatted soybean, chickpeas and lupine flours were added to masa in 4, 8 and 12% of the corn weight. The chemical composition and amino acids content of raw materials were detected. Tortilla chips supplemented with soybean flour was characterized with the highest amounts of protein, ash, fiber, Ca, K, P, Fe, valine, histidine, glycine, lysine and phenylalnine. The mixtures containing lupine flour showed higher value of protein, fiber, Mg, Fe, Mn and higher threonine and arginine. The lowest aspartic acid and serine contents were observed in tortilla chips supplemented with chickpeas. The sulfur containing amino acids were not affected by supplementation. With respect to sensory evaluation, the obtained results indicated that no significant differences between supplemented samples by leguminous flours and control. The fortification of tortilla chips with leguminous flours proved its priority with regard to the organoleptic and physical properties of tortilla chips.