Estimation of Roasted and Raw Faba Bean and Lentil Flour Functional Properties

Abstract

The use of legumes in Latvia is increasing, because they contain abundant proteins, so it is important to provide high-quality and safe of legume products. Many of the treatment processes performed to carry off, that legumes for the human organism are eventually digestible and free of anti-nutritional factors. Roasting is an important method for processing legume flour from raw into an eatable product. Overall, roasting is operated to process cooked food products and convert the composition of phenolic compounds in legumes, and as a result, gain products from legumes with pleasant quality sensory. This study compared raw and roasted faba bean and lentil flours. Different properties of flours were determined such as water absorption capacity, moisture, density