Characterization of Flours Derived from Lentils, Quinoa, and Black-Eyed Beans: Investigating Key Physicochemical, Nutritional, and Techno-Functional Properties

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-07-22 DOI:10.1002/cche.10896

Evans Otoo, Alberta N. A. Aryee

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引用次数: 0

Abstract

Background and Objectives

The high cost and limited availability of ingredients for formulating ready-to-use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno-functional properties of green lentil, black-eyed bean, and white quinoa flours for RUTF formulation.

Findings

Green lentil flour (GLF) exhibited the highest protein and lipid content, while macrominerals (Ca, P, K, Mg, S) were higher in white quinoa (WQF) and black-eyed beans flour (BBF). GLF showed the highest tannin and lowest phytic acid content. Trypsin inhibitor activity did not differ significantly among the flours and in vitro protein digestibility was highest in WQF. In WQF, lysine was the limiting amino acid in young children, leucine in older children, and methionine + cysteine in both GLF and BBF. All flours had an iso-electric point of pH 4. WQF showed a significantly higher oil absorption, foaming, and emulsifying capacity compared to the other flours. No significant differences were observed in the thermal properties of flours, though BBF had higher enthalpy of gelatinization. Scanning electron microscopy coupled to energy dispersive X-ray spectrometry revealed distinct morphological features and mineral distribution across the three flours, while PCA facilitated the identification of relationships between the flours.

Conclusions

The end-user quality attributes of the flours supports diverse applications, with potential for further modifications to meet specific product requirements, particularly in the formulation of RUTF.

Significance and Novelty

Our findings highlight the potential of locally available alternative flour ingredients for tailored food application such as RUTF development, lower formulation costs, enhance accessibility, and benefit children with severe acute malnutrition.

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从扁豆、藜麦和黑眼豆中提取的面粉的特性：研究关键的物理化学、营养和技术功能特性

背景和目的配制即食治疗食品的原料成本高且供应有限，阻碍了高营养不良地区的获取。本研究旨在评价绿扁豆、黑眼豆和白藜麦面粉在RUTF配方中的理化、营养和技术功能特性。结果绿扁豆粉（GLF）的蛋白质和脂肪含量最高，白藜麦粉（WQF）和黑眼豆粉（BBF）的大量矿物质（Ca、P、K、Mg、S）含量较高。GLF单宁含量最高，植酸含量最低。不同面粉中胰蛋白酶抑制剂活性差异不显著，WQF的体外蛋白质消化率最高。在WQF中，赖氨酸是幼儿的限制氨基酸，亮氨酸是大龄儿童的限制氨基酸，蛋氨酸+半胱氨酸是GLF和BBF的限制氨基酸。所有面粉的等电点都是pH值4。与其他面粉相比，WQF具有显著更高的吸油、发泡和乳化能力。虽然BBF具有较高的糊化焓，但在面粉的热性能方面没有观察到显着差异。扫描电镜和能量色散x射线光谱分析显示了三种面粉的不同形态特征和矿物分布，而主成分分析有助于识别面粉之间的关系。面粉的最终用户质量属性支持不同的应用，有可能进一步修改以满足特定的产品要求，特别是在RUTF的配方中。我们的研究结果强调了当地可获得的替代面粉成分在定制食品应用方面的潜力，如RUTF开发，降低配方成本，提高可及性，并使严重急性营养不良儿童受益。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.