Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Abstract

In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

“…Although among legumes soybean is the predominant substrate for fermentation, other legumes, such as chickpea or pigeon pea, could also be used [ 146 ]. For example, the chickpea sourdough also known as “sweet yeast” or “chickpea yeast” is a well-known traditional method used in various Mediterranean and Balkan countries, as a leavening agent that confers a distinctive flavor and taste to food [ 147 ].…”

“…In recent years, researchers and producers have been moving more and more towards the formulation of novel foods legumes, pseudocereals, and minor cereals through fermentation [ 147 , 148 , 149 , 150 , 151 , 152 ] to increase the nutritional value of conventional food, such as bread and pasta [ 153 ]. Montemurro et al [ 154 ] investigated the nutritional and functional aspects of wheat, barley, lentil, chickpea, and quinoa seeds by combining both germination and fermentation with a selected pool of LAB.…”

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

“…Subsequently, we placed the samples in ultrasound bath equipment (Branson 5510, Marshall Scientific, Hampton, NH, USA) at 25 °C for 10 min. The extracts were then centrifuged at 4500× g at 25 °C for 10 min, and the supernatant was recovered and stored in the refrigerator, protected from light, until analysis [ 20 ].…”

“…The antioxidant activity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+), and ferric reducing antioxidant power (FRAP) methods, described by González et al [ 20 ] with slight modifications. In each test, 5rolox was used as a reference, and the results obtained were expressed as Trolox equivalents per gram of flour.…”

Influencia De Tratamientos Químicos Sobre Las Propiedades Físicas De La Vaina De Arveja

“…(Ding et al, 2023).Así mismo en la elaboración de leches vegetales(Xing et al, 2022), biopelículas en gel(Elsebaie et al, 2023), bioestimulantes agrícolas (Szpunar-Krok, 2022), retenedores de humedad orgánicos(Arunadevi et al, et al, 2022), harinas vegetales(González-Montemayor et al, 2021), biomasas(Krga et al, 2021) e incluso biocombustibles(Vasiljevic et al, 2021).Dado el estado del conocimiento actual sobre el empleo de la vaina de alverja, su versatilidad de usos y aplicaciones se hace necesario explorar las propiedades de físicas de esta al someterse a tratamientos químicos que permitan mejorar las propiedades intrínsecas de la misma. El objeto del estudio fue evaluar la influencia de tratamientos químicos sobre las propiedades físicas de la vaina de arveja.MATERIALES Y MÉTODOSLa investigación se realizó en los en el laboratorio de Ciencia y Tecnología de laFacultad de Ingeniería de la Universidad de Pamplona-Pamplona (Norte de Santander).…”