Physicochemical, nutritional and functional properties of chickpea ( Cicer arietinum ) and navy bean ( Phaseolus vulgaris ) flours from different mills

摘要

In this research, the effect of different milling processes on pulse quality parameters has been investigated. Chickpea and navy bean seeds were milled using a laboratory-scale roller mill with four different streams: middling 1, middling 2 and 3, break, and straight grade (SG) flours and a Ferkar mill. The effect of mill type on particle size of chickpea flours was different from navy bean flours. The smallest particle size (30 mu m) was determined in Ferkar-milled chickpea flour. The highest starch and lowest protein contents were found in break flours independent of pulse type. The highest starch damage was also observed in break flours. Oil absorption capacities of Ferkar flours were higher than roller-milled streams, whereas middling 2 and 3 flours had higher oil emulsion capacities. Foaming stability of flours decreased over time; however, roller-milled streams showed higher foam stabilities than Ferkar-milled flours from navy bean. The highest pasting viscosities were found in break flours of both pulses. Mill type did not change the rapidly digestible starch. However, the highest slowly digestible starch contents were determined in Ferkar-milled flour for all pulse types. Resistant starch of chickpea and navy bean flours ranged from 14-22% to 16-28%, respectively. No significant difference was observed for any of the pulse flours on protein digestibility or quality. The findings may provide a better understanding of functional and nutritional properties of chickpea and navy bean flours produced by different milling processes and their suitability to create different food formulations.