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Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality.

Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. and Vasudeva, Singh (2012) Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131. pp. 462-468.

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Abstract

The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the range of 22.5�24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%). Resistant starch and phytic acid were significantly higher in cowpea flour. Compared to chickpea and cowpea, horse gram has more carbohydrate, dietary fibre, polyphenols and trypsin inhibitor activity and less oligosaccharides. Horse gram and chickpea flours had the highest water and oil absorption capacities with values of 148.1% and 109.3%, respectively. Although emulsion activity (58.1%) and stability (52.0%) were superior in horse gram, foaming capacity and foam stability were significantly higher in chickpea and cowpea flours, respectively. These results suggest the potential utility of cowpea and horse gram flours as substitutes for chickpea flour in some food products formulations.

Item Type: Article
Uncontrolled Keywords: Underutilized legumes; Nutrients; Antinutritional factors; Flour functionality; Composite flour; Legume flour
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2012 11:35
Last Modified: 17 Oct 2018 09:04
URI: http://ir.cftri.com/id/eprint/10575

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