Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives

Faba beans are emerging as sustainable quality plant protein sources, with the potential to help meet the growing global demand for more nutritious and healthy foods. The faba bean, in addition to its high protein content and well-balanced amino acid profile, contains bioactive constituents with health-enhancing properties, including bioactive peptides, phenolic compounds, GABA, and L-DOPA. Faba bean peptides released after gastrointestinal digestion have shown antioxidant, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects, indicating a strong potential for this legume crop to be used as a functional food to help face the increasing incidences of non-communicable diseases. This paper provides a comprehensive review of the current body of knowledge on the nutritional and biofunctional qualities of faba beans, with a particular focus on protein-derived bioactive peptides and how they are affected by food processing. It further covers the adverse health effects of faba beans associated with the presence of anti-nutrients and potential allergens, and it outlines research gaps and needs.

Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6–47.2%, 32.0–50.5%, 1.7–2.7 g/g, 1.4–1.7 g/g, 50.1–70.1 m²/g, 70.8–98.3% and 82.4–91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods.

•

Diverse bean flours were evaluated for digestibility and techno-functional properties.

•

Starch-lipid complexes, proteins and non-starch components reduced digestibility.

•

Protein hydration and vicilins contributed to foaming properties.

Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean

Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates (58.79-66.19 g/100 g) and proteins (21.9-29.1 g/100 g). Soaked faba bean (SFB) (29.1 g/100 g) and raw faba bean (RFB) (25.70 g/100 g) flour contained significantly higher amount of protein than germinated faba bean (GFB) and pressure cooked faba bean (PCFB). The physicochemical and functional composition of GFB and PCFB were improved compare to raw flour. Physical and functional properties such as water absorption index (2.97 g/g) and foaming stability (140.13 mL/100 mL) were increased by germination. The functional properties of pressure-cooked faba bean such as water solubility index (2.12 g/100 g) and water absorption capacity (2.02 g/g) were higher than other flour samples. The microstructure of legume flour samples explained that the starch granules of raw flours were smooth, oval and granular structure whereas soaked, germinated and cooked flours showed damaged starch granules. The effect of soaking, germination and pressure-cooking demonstrated significant variations in functionals characteristics of faba bean flour. Therefore, various processing conditions can be combined to obtain the desired characteristics in faba bean-based food products.

Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing

Characterization of loss factor and moisture diffusivity are required to understand materials' precise behavior during microwave processing. However, providing the processing facilities to measure these properties in a real or simulated situation directly can be complicated or unachievable. Hence, this study proposes an alternative procedure for modeling these properties according to their affecting factors including temperature, and moisture content. The basis of this method is to use an algorithm that combines the optimization approach and the numerical solution of the heat and mass transfer governing equations, including boundary conditions. For this aim, the coefficients of estimated models for loss factor and moisture diffusivity were obtained by minimizing the sum square error of the experimentally measured mean surface temperature and moisture content and the predicted values by solving the system of partial differential equations. The suggested models illustrated that during the microwave process, the moisture diffusivity grows arithmetically, and the loss factor generally raises, but transition points were observed in the trend for the samples tempered up to the 50% moisture content. These points have been attributed to the starch gelatinization and confirm how the bio-chemical reaction would have a noticeable effect on this property, determining the microwave energy absorbance. The results of differential scanning calorimetry thermograms and the Fourier transform mid-infrared spectra of flours obtained from microwave processed lentil seeds also confirmed the greatest intensity of starch structure alteration happened for the samples tempered to 50% moisture content by showing the highest shifts in the endothermic peak and lowest degree of order.

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization

Starch is the most abundant storage carbohydrate and a major component in pea seeds, accounting for about 50% of dry seed weight. As a by-product of pea protein processing, current uses for pea starch are limited to low-value, commodity markets. The globally growing demand for pea protein poses a great challenge for the pea fractionation industry to develop new markets for starch valorization. However, there exist gaps in our understanding of the genetic mechanism underlying starch metabolism, and its relationship with physicochemical and functional properties, which is a prerequisite for targeted tailoring functionality and innovative applications of starch. This review outlines the understanding of starch metabolism with a particular focus on peas and highlights the knowledge of pea starch granule structure and its relationship with functional properties, and industrial applications. Using the currently available pea genetics and genomics knowledge and breakthroughs in omics technologies, we discuss the perspectives and possible avenues to advance our understanding of starch metabolism in peas at an unprecedented level, to ultimately enable the molecular design of multi-functional native pea starch and to create value-added utilization.

Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality

Knowledge on the functional and nutritional properties of wet roasted pulses can increase the utilization of processed pulses as ingredients in food products. This study investigated the effects of tempering different pulse [chickpea (CP), green lentil (GL), navy bean (NB) and yellow pea (YP)] seeds to 20 or 30% moisture prior to roasting (160℃ for 30 min) on the functional properties and nutritional quality of their resulting flours. The surface charge of each pulse remained the same (p > 0.05) after wet roasting and there were no significant (p > 0.05) differences between the different raw pulse flours. The oil holding capacity (OHC) of GL (~2 g/g) was not improved by wet roasting (p > 0.05) whereas the other pulses generally had better OHC for one or both of the tempering moistures used prior to roasting. Foaming properties of all pulses decreased after heat treatment with the exception of both foaming capacity (107%) and stability (~71%) for GL tempered to 20% moisture prior to roasting (p > 0.05). Raw GL had inferior foaming properties compared to the other raw pulse flours (p < 0.001). Emulsion properties of the wet roasted pulses were similar to those of the control (raw flour) for each pulse. Solubility decreased with roasting regardless of the tempering moisture (p < 0.05) whereas in general the in vitro protein digestibility increased. Small improvements (2.4-6.9% increase) in the in vitro protein digestibility-corrected amino acid score were found for GL and NB tempered to 20% moisture before roasting and roasted YP at either moisture content (p < 0.05). Wet roasting increased (p < 0.05) the rapidly digestible starch content, more so with a tempering moisture of 30%. Overall the results from this study will allow for the utilization of wet roasted pulses as ingredients based on their functional properties and protein quality.

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Diversification of plant-based food sources is necessary to improve global food and nutritional security. Pulses have enormous nutritional and health benefits in preventing malnutrition and chronic diseases while contributing positively to reducing environmental footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which can be classified as bioactive compounds due to their biological effect. These bioactive compounds include but are not limited to proteins, dietary fibres, resistant starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While these compounds are of importance in ensuring food and nutritional security, some of the bioactive constituents have ambivalent properties. These properties include having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious effect of decreasing the digestibility and/or bioavailability of essential nutrients and are therefore termed antinutritional factors/compounds. Various processing techniques exist to reduce the content of antinutritional factors found in pulses. Traditional processing of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling, while examples of emerging processing techniques include microwaving, extrusion, and micronization. These processing techniques can be tailored to purpose and pulse type to achieve desired results. Herein, the nutritional qualities and properties of bioactive compounds found in pulses in meeting the sustainable development goals are presented. It also discusses the effect of processing techniques on the nutritional and non-nutritional constituents in pulses as well as the health and environmental benefits of pulse-diet consumption. Major challenges linked to pulses that could limit their potential of being ideal crops in meeting the sustainable development goal 2 agenda are highlighted.

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.

A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization

Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

Millet: A review of its nutritional and functional changes during processing

Millets are a major source of human food, and their production has been steadily increasing in the last decades to meet the dietary requirements of the increasing world population. Millets are an excellent source of all essential nutrients like protein, carbohydrates, fat, minerals, vitamins, and bioactive compounds. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication/dehulling, soaking, germination/malting, milling, fermentation, etc. This study discusses the nutritional and functional changes in millet during different traditional/modern processing techniques, based on more than 100 articles between 2013 and 2020 from Web of Science, Google Scholar, FAO, and USDA databases. Our results concluded that processing techniques could be useful to combat undernourishment and other health issues. Moreover, this review provides detailed information about millet processing, which is advantageous for industry, consumers, and researchers in this area.

Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and 140 °C compared with 95 °C. Overall, the pasting properties of WPF were considerably lower than those of RPF. Resistant starch (RS) contents of cooked WPF (17.2-22.2%, dsb) were significantly larger than those of RPF (7.9-11.4%), resulting from higher starch gelatinization temperatures, greater amylose contents, and presence of more protein and fiber in WPF. The two particle sizes affected the water-holding capacity (WHC) of WPF, gelatinization enthalpy changes (ΔH) of WPF and RPF, and pasting properties and starch digestibility of RPF. Pearson correlation and principal component analysis (PCA) were conducted to reveal the relationships among the techno-functional parameters of pea flours. Wrinkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutritional value.

Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

This study is aimed to produce and characterize a novel gluten-free ingredient from oat through sprouting at 18 °C for 96 h. The nutritional and bioactive properties as well as key enzymatic activities were studied in sprouted oat powder and compared with those of oat grain powder (control). Sprouted oat powder was an excellent source of protein (10.7%), β-glucan (2.1%), thiamine (687.1 μg/100 g), riboflavin (218.4 μg/100 g), and minerals (P, K, Mg and Ca), and presented better amino acid and fatty acid compositions and levels of γ-aminobutyric acid (54.9 mg/100 g), free phenolics (507.4 mg GA/100 g) and antioxidant capacity (1744.3 mg TE/100 g) than control. Enhanced protease and α-amylase and reduced lipase activities were observed in sprouted oat powder, which are promising features to improve its nutritional, sensorial and health-promoting properties. These results support the use of sprouted oat powder as a promising gluten-free functional ingredient.

Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.