Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content

Legume flours from sacha inchi (Plukenetia volubilis), pea (Pisum sativum), faba bean (Vicia faba), chickpea (Cicer arietinum) and lentil (Lens culinaris) were analysed in a comprehensive study to identify potential sources for the development of yellow colour, which could limit their use in fortified food. The nutritional quality, macroelements and microelements, total free phenolics and fatty acid profile were compared to identify major sources of yellowness. The understanding of the yellowness of legume flours is of particular relevance for the preparation of white creamy products. Faba bean and chickpea had the highest protein content (72.0–73.1 g 100 g⁻¹). The highest fat content was analysed for sacha inchi (11.3 g 100 g⁻¹), and the highest dietary fibre content was analysed in chickpea (12.9 g 100 g⁻¹). Fe content varied from 0.1 (pea) to 5.8 mg 100 g⁻¹ (lentil). Total soluble phenolics content ranged from 82 (chickpea) to 413 mg 100 g⁻¹ (pea). The yellowness index (D1925) ranged from 22.4 to 52.2 and could be correlated in a simplified approach to the content in soluble total phenolics as gallic acid equivalents and the Fe content, which indicates that colour development of legume flours results from a combination of two main factors.