Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Plant sciences, botany, 3.3 HEALTH SCIENCES

Publication Details

Journal of Food Composition and Analysis

Abstract

Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source of good quality protein for in the formulation of protein-enriched foods. Fava-bean flour had significantly higher phenolic content and antioxidant activity than pea flours (387 mg GAE/100 g and 250 mg AAE/100 g respectively). Pulse flour contained high levels of potassium and zinc, while fava-bean flour was also high in iron. Phytic acid ranged from 543 to 889 mg/100 g; the lowest of which was observed in green-pea flour. Green-pea flour also exhibited the lowest trypsin inhibition (3.7 TIU/mg). Results demonstrate the significant potential of pulse flour to enhance the nutritional value of cereal based foods which is not possible with wheat flour alone.

DOI

https://doi.org/10.1016/j.jfca.2019.103233

Funder

Teagasc

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