Location: Functional Foods ResearchTitle: Effect of sprouting on the functional properties of whole pulse flours
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/15/2018
Publication Date: 7/18/2018
Citation: Singh, M., Hojillaevangelist, M.P. 2018. Effect of sprouting on the functional properties of whole pulse flours [abstract]. Institute of Food Technologists.
Technical Abstract: Pulses are excellent source of gluten-free protein, and good source of carbohydrates, soluble fiber, vitamins and minerals. However, pulses have oligosaccharides that cause bloating and flatulence, as well as affect the utilization of bean flours. Sprouting is an economical process to convert complex macromolecules into digestible molecules. Therefore, we attempted to improve the functionality and protein digestibility of pulse flours by sprouting. Three dried pulses (navy beans, pinto beans and lentils) were soaked in water at 25°C for 6 hours, sprouted at 23°C in the dark for 4 days, dried at 40°C, and then ground to flour. Sprouting resulted in significant decrease in the oligosaccharides in pulse flours, decrease in verbascose was 100%, while, raffinose and stachyose contents decreased by 88 %, 93 % and 100 % for navy beans, pinto beans and lentils, respectively. Water holding capacity of sprouted flours decreased by 30 % (pinto bean), 19 % (navy bean) and 10 % (lentil flour). Emulsification activity and emulsion stability indices of pulse flours increased significantly by sprouting. Protein solubility of sprouted flours increased significantly at 2.0 pH (navy beans) and 8.5 pH (pinto beans). We demonstrated that sprouting of pulses diminished the undesirable oligosaccharides, while significantly improving the quality of pulse flours by increasing the emulsification activity and stability, and decreasing the water holding capacity, thus making the pulse flours suitable and acceptable for baking, and other food uses.