Title

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

Document Type

Article

Publication Date

2019

Journal

Food Chemistry

Volume

295

Pages

579-587

Language

en.

Keywords

LegumePlant proteinGluten-freePulse floursMoisture sorption isothermGuggenheim–Anderson–de Boer model

Abstract

Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day germination. Protein content increased for pulses over germination while lentil had the highest protein content that increased from 30.65 to 33.60 g/100 g dry basis (d.b.). Lipid content in pulse flours decreased over germination with chickpea having the greatest decline, i.e. from 8.00 to 5.90 g/100 g (d.b.). Total starch decreased in lentil and yellow pea flours during germination, while there was no significant change (p > 0.05) in germinated chickpea flours. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capability after germination.Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day germination. Protein content increased for pulses over germination while lentil had the highest protein content that increased from 30.65 to 33.60 g/100 g dry basis (d.b.). Lipid content in pulse flours decreased over germination with chickpea having the greatest decline, i.e. from 8.00 to 5.90 g/100 g (d.b.). Total starch decreased in lentil and yellow pea flours during germination, while there was no significant change (p > 0.05) in germinated chickpea flours. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capability after germination.

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