Pulse Flours Research Articles

Development of Fibre Enriched Pasta from Brow

I recently came across some interesting information about the growing popularity of millets among millennials. Brown top millets, in particular, have gained attention for their gluten-free, nutrient-dense properties and are cultivated in dry regions of India and other parts of the world. Similarly, Rajma, a crop that originated in the Indian subcontinent, is grown for food production and as a forage and cover crop. It is an excellent source of protein and is used in various food products for its therapeutic benefits. To combat nutrient- deficient diets and malnutrition, Fibre Enriched Brown Top Millet Pasta (FBTP) was developed by incorporating Brown top Millet (40%, 60%, and 80%), rajmah pulses flour (40%, 60% and 100%) grape skin powder (10% and 20%). The FBTP had a higher amount of antioxidant capacity and improved functional and nutraceutical properties. Overall, this presents a great opportunity for utilizing these crops in food products and reaping their many benefimethod's

Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread

In this work, doughs made with gluten add chickpea composite flour were mixed to reach the 500BU standard and baked into bread products. Chickpea flour was substituted at the level of 20%, 30%, and 40% by wheat gluten to provide structural support for the dough. Higher gluten concentrations improved gas bubble retention as determined by crumb image analysis, resulting in higher final loaf volume. Dough samples were taken out of the fermentation chamber at 0, 30, 60, and 90 min to study the effect of fermentation on rheology. Utilizing SPP deltoids (Gt′ vs Gt″ plot), the intracycle and intercycle network rearrangement of dough were studied in details. Obtaining deltoids as a function of fermentation time offers an insight into the impact of fermentation on dough structure. It is found that longer fermentation time makes gluten-chickpea composite dough more elastic in the linear region (<1% strain) and less elastic in the nonlinear region. This work helps to demonstrate an application of SPP analysis in facilitating the development of innovative bread products made with a mixture of pulse flour and wheat gluten.

Comparison of single-stage and gradual reduction milling on pulse flour quality

Comparison of single-stage and gradual reduction milling on pulse flour quality

Analyzing the cost of production and farmers' perception of Jeevamrut: An insight into an organic farming solution

The study was conducted in the Uttar Kannada district of Karnataka, India. The farmers practicing Jeevamruta production and its application were purposively selected for the study. A total of 50 farmers, comprising 25 from Sirsi and 25 from Yellapura talukas, were selected for the study. The major components in the production of a drum of Jeevamrut of 200 liters were cow dung (10 kg), cow urine (10 liters), jaggery (2 kg), pulse flour (2 kg), bio-agent (1 kg), labor (1) and water (200 liters). The study found that the cost of production of 200 liters of Jeevamrut was `900, which was sufficient to cover an acre of land. Farmers opined that they apply Jeevamrut for 4 times in the case of cereals and 8 times for vegetable crops. The majorityof the farmers were of the opinion that Jeevamrut was cost-effective compared to chemical fertilizers and pesticides, environmentally friendly, enhanced soil health, and promoted microbial activity. Regular use of Jeevamrut resulted in an increase in crop yields and better management of pests and diseases.Constraints faced by farmers in marketing organic produce were lack of consumer trust, absence of a specific market for organic produce, inadequate price premiums for organic produce, absence of Minimum Support Price (MSP) for organic produce, and lack of information regarding organic products price.

Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals

This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates. Selected designer biscuits, with 12.5 % incorporation of chickpea and mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) and higher satiety index (122.19 ± 8.85) compared to control biscuits. These showed 13 % less glycemic index and 9 % higher satiety index as compared to control biscuits. A four-week bio-efficacy trial involving diabetic subjects consuming these biscuits as a routine snack resulted in an 11.45 % decrease in fasting blood glucose and a 19.15 % reduction in random blood glucose levels. Insulin and HDL levels also significantly improved. The study concludes that these designer biscuits possess a hypoglycemic effect, offering a potential dietary intervention for managing diabetes.

Physicochemical, Rheological Properties, and In‐Vitro Starch Digestibility of Flours and Starches from Pigeon Pea, Cowpea, Pinto Bean, and Navy Bean

AbstractThe physicochemical, rheological properties, and digestibility of flours and starches from pigeon pea, cowpea, pinto bean, and navy bean are investigated. Pinto bean flour (PBF) and Pinto bean starch (PBS) show the highest water absorption capacity (WAC), while cowpea flour (CPF) and cowpea starch (CPS) show the highest oil absorption capacity (OAC)‐ than other pulse flour or starches. All pulse flours show higher solubility than all pulse starches. However, the swelling power (SP) of all flours is lower than starches and SP is comparatively different among starches. Paste clarity, and relative crystallinity (RC), are higher in all flours compared to starches. However, pasting properties and consistency index (K) are lower in flour compared to starches. All the flours and starches exhibit CA‐type crystallinity.The Scanning Electron Microscrographs reveals smooth granular surfaces of all starch and flour. Both flours and starches show flow behavior (n &lt; 1) and viscosity decreased with increasing shear rate indicating the non‐Newtonian fluid behavior. All starches show higher rapidly digestible starch (RDS) and resistant starch (RS) content but lower slowly digestible starch (SDS) content than all flours. These flours and starches can be used as valuable ingredients for formulating functional food, soup, and starch gel.

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10-4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5-8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.

Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating

Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e., particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours.

A comprehensive assessment of microscopic characterization techniques to accurately determine the particle size distribution of roller-milled yellow pea flours

The particle size of milled ingredients influences the quality and texture of manufactured foods. However, the limited understanding of how milling influences particle size distribution (PSD) of pulse flours, has hindered the incorporation of pulses in food formulations. This first-ot-its-kind study delves into PSD examination of roller-milled yellow pea flour streams and blends, employing laser diffraction (LD), scanning electron microscopy (SEM), and synchrotron-based X-ray microcomputed tomography (SR-μCT). LD analysis revealed a multimodal distribution pattern across particle sizes ranging from 3 to 1300 μm. SEM confirmed particle size variations among flour streams and blends. Synchrotron X-rays, known for their high intensity, brightness, and tunable energy, provided seminal insights into complex flour structures. Employing SR-μCT, the 3D volumetric particle size distribution yielded more accurate particle size and shape computations than established techniques. This pulse flour characterization will enable food manufacturers to utilize nutrient-dense pulse ingredients to address the growing market demand for health-conscious products.

In vitro digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations.

Pulse-based diets are attracting attention for their potential in combating diet-related non-communicable diseases. However, limited research studies have focused on the digestive and fermentative properties of pulses, which are crucial for exerting benefits. Here, we investigated the in vitro digestibility of starch/protein, along with the fermentation characteristics, of eight pulses and their pastes, including white kidney beans, adzuki beans, cowpeas, broad beans, mung beans, chickpeas, white lentils, and yellow peas. The findings indicated that pulse flours and pastes were low GL food (estimated GL < 10) and had a low degree of protein hydrolysis during simulated gastrointestinal digestion. During in vitro fermentation, pulses flours and pastes decreased the fermentation pH, increased the level of short-chain fatty acids (mainly consisting of valeric acid, followed by acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid), and positively modulated the microbiota composition over time, specifically reducing the ratio of Firmicutes to Bacteroidetes. In addition, we found that boiling could affect the in vitro digestion and fermentation characteristics of pulses, possibly depending on their intrinsic nutrient characteristics. This research could provide a comprehensive summary of the nutrient content, digestibility, and fermentation of eight pulses and their pastes. Guided by factor analysis, for different individuals' consumption, pulses, cowpeas, broad beans, white lentils, and white kidney beans were preferred for diabetic individuals, yellow peas and white lentils were preferred for intestinal homeostasis disorders, and white lentils, broad beans, white kidney beans, and cowpeas were suitable for obese individuals, in which white lentils were considered healthier and suggested for healthy adults.

Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels

AbstractIn this study, our objective was to show the effects of pH and calcium on the techno functional properties of four pulse flours (chickpea, lentil, red lentil, and white bean) and the rheological properties of their pastes and gels. Five conditions were considered: a natural condition and four modifications (pH 3 and pH 5; with or without calcium addition). All measured properties varied with the type, condition, and the interaction among them. All flours exhibited high foaming capacity (44.3 − 78.8%) and emulsifying capacity (46.6 − 49.9%). The white bean flour showed a high water holding capacity (1.6 – 2.0 g/g), and the red lentil, lentil, and chickpea formed strong gels and high viscosity pastes. For the four pulses, the water holding capacity and foaming capacity of the flours and the viscosity of the pastes were improved by decreasing the pH (at 3 or 5) plus the addition of calcium. The hardness, elasticity, and resistance of gels obtained from pulse flours (except for white bean) were high when using natural conditions. Lowering pH resulted in a reduction of these parameters.

Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Fourier‐transform infrared spectroscopy: An inexpensive, rapid, and less‐destructive tool for starch and resistant starch analysis from pulse flour

AbstractPulse crops are a rich source of resistant starch (RS) (5–7 g/100 g), a prebiotic carbohydrate that promotes gut health. The standard method to measure total starch (TS) and RS is through enzymatic assay; however, this is both time consuming and expensive. Fourier‐transform mid‐infrared (FT‐MIR) spectroscopy is a high‐throughput, cost‐effective method to quantify nutritional traits in seeds, but models have not been developed for starch in pulse crops. Therefore, this study aimed to develop and validate an FT‐MIR chemometric technique to estimate TS and RS in dry pea (Pisum sativum L.), chickpea (Cicer arietinum L.), and lentil (Lens culinaris, Medikus) flours to accelerate global pulse breeding efforts, support industrial carbohydrate utilization, and develop healthier food‐feed calorie contents. Breeding lines were selected to capture the diversity of starch concentrations in each crop and were analyzed using an enzymatic assay. Models for each trait–crop combination were calibrated using partial least squares regression, resulting in R2 and root means square error of prediction ranging from 0.91 to 0.96 and 0.16 to 4.0 g/100 g, respectively. These results demonstrate that FT‐MIR spectroscopy is a promising tool for estimating TS and RS concentrations in pulse crops at a reduced analysis time and cost, expediting plant breeding and starch use efforts in the food processing industry.

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).

A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification

Animal-based foods have a large impact on the environment; for this reason, plant-based meat analogous are now in the spotlight. Although protein concentrates/isolates from soy are the most used raw materials for meat analogues, some concerns about allergenicity, loss of biodiversity, and low sustainability of their production rise from their uses. In this context, high protein fractions obtained by air classification of pulse flours are here proposed as substitutes of protein concentrates. Thus, this work is aimed at understanding the aptitude of high protein fraction from pulses to be transformed into meat analogous through high moisture extrusion process. Differences in functional and rheological properties among high protein fractions resulted in different high moisture extrusion properties and thus products with different appearance. Specifically, the foaming capacity of high protein fraction from red lentil resulted in expansion at the end of the extruder creating a heterogeneous structure, whereas the high lipid content of high protein fraction from chickpea can account for the unsuitability of this raw material to high moisture extrusion. On the contrary, high protein fraction from both fava bean and yellow pea presented a fibrous structure. However, the structure and textual properties of the final products need to be further investigated.

Response of Various Organic Manures and its Combinations on Growth, Flowering and Cormels of Gladiolus

A field experiment was conducted at Agriculture Farm School of Agricultural Sciences and Technology, RIMT University, Mandi Gobindgarh (Punjab) during November-April (2022-23) to study the response of various organic manure and its combination on growth, flowering and corm attributes of gladiolus cultivar Punjab Dawn. The experiment consisted of ten treatments by combining cow dung, cow urine, milk, curd, ghee, jiggery, flour, soil, water, pulse flour, mustard oil and honey at different amount s along with control and replicated thrice. Treatment T7 recorded with minimum days to sprouting (17.44 days), tallest plant height (88.97 cm), maximum leaf length (38.16 cm), wider leaf breadth (2.80 cm), minimum days to complete sprouting (8.00 days), minimum days to spike emergence (99.55 days) and lesser days to the first colour shown (103.11 days) whereas, more number of leaves/plant (10.11), a greater weight of individual cormel (0.45 g) , the weight of cormels/corm (3.04 g) and greater cormel diameter (0.51 cm) were measured with treatment T5 and maximum rachis length (37.96 cm), longer duration of flowering (6.14 days) and more number of cormels/corm (8.51), were resulted by treatment T2, T6 and T3, respectively.

Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.

During the last few years, the increasing evidence of dietary antioxidant compounds and reducing chronic diseases and the relationship between diet and health has promoted an important innovation within the baked product sector, aiming at healthier formulations. This study aims to develop a tool based on mathematical models to predict baked goods' total antioxidant capacity (TAC). The high variability of antioxidant properties of flours based on the aspects related to the type of grain, varieties, proximal composition, and processing, among others, makes it very difficult to innovate on food product development without specific analysis. Total phenol content (TP), oxygen radical absorbance capacity (ORAC), and ferric-reducing antioxidant power assay (FRAP) were used as markers to determine antioxidant capacity. Three Bayesian-type models are proposed based on a double exponential parameterized curve that reflects the initial decrease and subsequent increase as a consequence of the observed processes of degradation and generation, respectively, of the antioxidant compounds. Once the values of the main parameters of each curve were determined, support vector machines (SVM) with an exponential kernel allowed us to predict the values of TAC, based on baking conditions (temperature and time), proteins, and fibers of each native grain.

Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds.

This study was aimed at minimizing the anti-nutrient content of the Gradoli Purgatory bean (GPB: Phaseolus vulgaris) and Solco Dritto chickpea (SDC: Cicer arietinum) seeds grown in the Latium region of Italy by defining the three steps of their malting process. The water steeping and germination phases were carried out in a 1.0-kg bench-top plant at 18, 25, or 32 °C. By soaking both seeds at 25 °C for 3 h, 95 to 100% of seeds sprouted. There was no need for prolonging their germination process after 72 h, the degradation degree of raffinose in germinated GPBs or SDCs being about 63%, while that of phytic acid being ~32% or 23%, respectively. The steeping and germination kinetics of both seeds were mathematically described via the Peleg and first-order reaction models, respectively. The third step (kilning) was carried out under fluent dry air at 50 °C for 24 h and at 75 °C for 3 h, and yielded cream-colored malted seeds, the cotyledons of which were cyclonically separated from the cuticles and finally milled. Owing to their composition, the decorticated malted pulse flours might be used in the formulation of specific gluten-free food products high in raw proteins and low in phytate, α-oligosaccharides and in vitro glycemic index (GI). Even if their low GI trait was preserved after malting, only the GPB malt flour having a resistant starch-to-total starch ratio ≥ 14% has the potential to be labeled with the health claim for improving postprandial glucose metabolism according to EU Regulation 432/2012.

Effects of fermented banana pseudo-stem sap (Musa acuminata L.) on the growth and yield attributing characters of marigold variety Karma 555-Orange

The high cost of marigold production through the application of synthetic fertilizers and micronutrients is a major concern for Nepalese farmers. Every year, the nutrient-rich banana pseudo-stems are wasted after harvest. Utilizing the banana’s pseudo-stem for increasing marigold productivity through sustainable agricultural practices, an experiment was conducted to determine the optimum concentration of banana pseudo-stem sap (BPS) to be applied by foliar spraying to marigold variety (Karma 555 – Orange). The BPS was mixed and enriched with different ingredients, such as cow urine, cow dung, neem leaf, green gram leaf, pulse flour, vermin-liquor, jaggery, and fermented curd. The mixture was incubated under anaerobic conditions before applying the foliar spray. The study was carried out in a completely randomized block design, with three replications and seven treatments. The treatments were 0.5 % BPS, 1 % BPS, 2 % BPS, 3 % BPS, 4 % BPS, 5 % BPS, and the control. Data were recorded at 50, 70, and 90 days after transplantation (DAT). Among the treatments, the 3 % BPS solution showed significant effects on most of the growth parameters: plant height (85.07 cm), plant spread (63.47 cm) at 5% level at 90 DAT, and yield attributes such as the number of flowers per plant (74.00) at 5% level, individual flower weight (8.10 g), individual flower diameter (7.55 cm), and flower yield (597.25 g plant-1) at 1% level of significance respectively. It was found that growth and yield attributes increased with increasing concentrations of BPS up to 3 % and decreased thereafter. According to the results, foliar spray of marigold with 3 % BPS (enriched solution) resulted in the highest yield and yield components of marigold in the Chitwan area which could be an effective alternative to synthetic hormones for enhancing the growth and quality of marigolds under field conditions.

Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours.

The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 50%) and the fat was partially (75%) replaced by chicory inulin. The flours were characterized in terms of their proximate composition, individual mineral content, particle size distribution, and functional properties. The parameters analyzed for the crackers, once baked, were the water content, water activity, weight, dimensions, color, and texture. A sensory analysis was performed as well, using the formulations containing 50% chickpea flour and 50% quinoa flour (g/100 g flour), with and without inulin, as well as those made with 100% chickpea flour. From the analysis of the raw flours, it can be concluded that snack products developed from them could be a nutritive option for children, in terms of the protein, magnesium, and fiber content. The functional properties revealed that both flours are suitable for producing doughs and baked products. The obtained results indicate that snacks made with 50% quinoa flour (g/100 g flour) and 75% chicory inulin (g/100 g high oleic sunflower oil) could be an interesting alternative for children as, in addition to offering a very interesting nutritional contribution, the energy intake from fat is reduced by 57%.