Recently, there is a great interest in the use of pulses as a replacement of cereal flours. Pulses offer advantages of being an excellent source of proteins that is gluten- free and low in allergenicity. Pulse are excellent source of gluten- free protein, good sources of carbohydrates, soluble fiber, vitamins and minerals, and are associated with reduced risk of cardiovascular disease, diabetes, and cancer. Germination, is an economical and low-cost process used to improve the nutritional value. During germination, the complex macromolecules are converted into more digestible molecules. Navy beans, pinto beans, and lentils were soaked in water at 25°C for 6 hours, and germinated at 23°C in dark. Day 0 and Day 4 beans were dried at 40°C overnight. The dried beans were groun to flour. Undesirable oligosaccharides in pulses such as Raffinose and Stachyose decreased by 88%, 93% and 100% for navy beans, pinto beans and lentils, respectively with germination. While the decrease in Verbascose with germintaion was 100%. Amylase activity of lentils increased considerable from 0.43 to 1.14 U/g with 4 days of germination, navy beans 0.08 to 0.18 U/g, while Pinto beans 0.10 to 0.16 U/g. Germination resulted in a decrease in WHC for all the beans with Pinto beans having the highest decrease (30%) followed by Navy beans (19%) and lentils (10%). Germination resulted in a significant drop in the peak viscosity of lentils (2.5 Pa.s), followed by Navy beans (2.7 Pa.s) at day 4, but for pinto bean flour the drop in peak viscosity was not significant (3.2 Pa.s at day 4). The protein solubility of germinated flours increased significantly at pH 2.0 (navy beans) and pH 8.0 (pinto beans). Emulsification activity and Emulsion stability of pulse flours increased significantly by germination. We demonstrated that germination of pulses diminished the undesirable oligosaccharides, while significantly improving the quality of pulse flours, by increasing the emulsification activity and emulsification stability index, and decreasing the water holding capacity, and peak viscosity of pulse flours.

Starch and protein functional properties of whole pulse flours affected by germination of navy beans, pinto beans and lentils

256th National Meeting (2018)

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