Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

Coarse (C-F) and Fine (F-F) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and CF. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g(-1), whereas raffinose (39.9 mg g(-1)) was abundant in chickpea. Antinutritional factors were significantly enriched in F-F, whereas decreased in C-F. Totalre-flection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg(-1) in pea and yellow lentil, respectively. A significant shift of minerals was observed in F-F, but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea F-F showed a protein content higher than 55 g 100g(-1). Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.

Automated summary

Dry fractionation of raw micronized flour from chickpea, green pea, yellow and red lentil resulted in coarse and fine fractions with differences in nutrient content and antinutritional factors. Significant variations were observed in mineral composition among the fractions, demonstrating different potential uses for each fraction.