Nutrients and non-nutrients composition and in vitro starch digestibility of five Algerian legume seed flours

Zaidi F., . and Ouazib M., . and Rubio L. A., . and Moussou N., . and Wanasundara J., . Nutrients and non-nutrients composition and in vitro starch digestibility of five Algerian legume seed flours. pp. 1339-1349. ISSN 2231-7546

Lentil (Lens culinarius L.) faba bean (Vicia faba L.) chick pea (Cicer arietinum L.) common bean (Phaseolus vulgaris L.) and yellow pea (Pisum sativum L.) seeds produced in Algeria were evaluated for physico-chemical properties chemical composition in vitro starch digestibility and phytate and protease inhibitor content. Significant differences were observed in bulk density (0.794-1.293 g/mL) hydration capacity (0.030-0.362 g/seed) hydration index (0.704-0.937) swelling capacity (0.032-0.353 mL/seed) and swelling index (0.488-1.087). The crude protein content ranged between 20.10 and 26.37. V. faba and P. sativum seed flours had comparatively higher total non-starch polysaccharides (NSP) contents with mean values of 172.26 and 192.51 mg/g respectively. Among the minerals of nutritional interest seed meals were rich in potassium (838.56-285.43 mg/100g) and magnesium (46.20-77.33 mg/100g). Significant differences were determined in in vitro starch digestibility. V. faba flour was hydrolysed more slowly than the other legumes. The amount of slowly digestible starch (SDS) in V. faba flour was the highest among these legume flours but also had the lowest resistant starch (RS) content. Trypsin and chymotrypsin inhibitor contents of the different samples ranged from 2.27 to 16.22 TIU/g and from 1.77 to 27.15 CIU/mg respectively. Protease inhibitor content was significantly higher in common bean while pea and faba bean showed the lowest TIU/mg and CIU/mg content. The total amino acids content was 190.42- 223.33 mg/g and the total essential amino acids content was 74.82-84.77 mg/g. The tannin content of faba beans and peas was the lowest while the amount in common beans was the highest. The potential nutritional implications of these results are discussed. The present work demonstrated that chick pea lentil faba bean common bean and pea whole flours have a great potential as nutritious and healthy food ingredients.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/24%20-...

Abstract

Lentil (Lens culinarius L.) faba bean (Vicia faba L.) chick pea (Cicer arietinum L.) common bean (Phaseolus vulgaris L.) and yellow pea (Pisum sativum L.) seeds produced in Algeria were evaluated for physico-chemical properties chemical composition in vitro starch digestibility and phytate and protease inhibitor content. Significant differences were observed in bulk density (0.794-1.293 g/mL) hydration capacity (0.030-0.362 g/seed) hydration index (0.704-0.937) swelling capacity (0.032-0.353 mL/seed) and swelling index (0.488-1.087). The crude protein content ranged between 20.10 and 26.37. V. faba and P. sativum seed flours had comparatively higher total non-starch polysaccharides (NSP) contents with mean values of 172.26 and 192.51 mg/g respectively. Among the minerals of nutritional interest seed meals were rich in potassium (838.56-285.43 mg/100g) and magnesium (46.20-77.33 mg/100g). Significant differences were determined in in vitro starch digestibility. V. faba flour was hydrolysed more slowly than the other legumes. The amount of slowly digestible starch (SDS) in V. faba flour was the highest among these legume flours but also had the lowest resistant starch (RS) content. Trypsin and chymotrypsin inhibitor contents of the different samples ranged from 2.27 to 16.22 TIU/g and from 1.77 to 27.15 CIU/mg respectively. Protease inhibitor content was significantly higher in common bean while pea and faba bean showed the lowest TIU/mg and CIU/mg content. The total amino acids content was 190.42- 223.33 mg/g and the total essential amino acids content was 74.82-84.77 mg/g. The tannin content of faba beans and peas was the lowest while the amount in common beans was the highest. The potential nutritional implications of these results are discussed. The present work demonstrated that chick pea lentil faba bean common bean and pea whole flours have a great potential as nutritious and healthy food ingredients.

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Item Type:	Article
AGROVOC Term:	Flours
AGROVOC Term:	Legumes
AGROVOC Term:	Lentils
AGROVOC Term:	Lens culinaris
AGROVOC Term:	Faba beans
AGROVOC Term:	Vicia faba
AGROVOC Term:	Common beans
AGROVOC Term:	Phaseolus vulgaris
AGROVOC Term:	Pisum sativum
AGROVOC Term:	Evaluation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8534

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