Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality

Citation

Abdel-Aal, E.S.M., Ragaee, S., Rabalski, I., Warkentin, T., Vandenberg, A. (2019). Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality. Canadian Journal of Plant Science, [online] 99(1), 67-77. http://dx.doi.org/10.1139/cjps-2018-0140

Plain language summary

The United Nations declared 2016 as the International Year of Pulses in recognition of the role of pulses as a key dietary component in human nutrition and health. Pulses are good sources of non-gluten proteins, slowly-digestible starch and dietary fiber. They are consumed primarily as cooked seeds and considered staple foods in many parts of the world. Several factors contribute to the cooking quality of pulses including genetics, environmental and their interactions. In this study, we investigate three pulses (faba bean, lentil and pea) grown in Saskatchewan, Canada for nutrient content, flour viscosity, acid extract viscosity and alkaline extract viscosity. These properties were analyzed in relation to percentage of seed hydration and firmness of cooked pulses measured by texture analyzer to better understand their relationships with and contribution to pulse cooking quality. Pea had the lowest protein (18.7-22.3%) and highest starch (43.0-46.3%) followed by lentil (protein 25.1-26.7%, starch 38.4-45.5%), and finally faba bean (protein 26.5-29.2%, starch 38.4-41.8%). Significant differences (p<0.05) were observed among cultivars within each crop in hydration capacity and firmness of cooked seeds. Viscosity of pulse flours showed significant differences (p<0.05) among pulse crops and cultivars, and was significantly correlated with firmness. Firmness was significantly correlated with protein and ash content. The results suggest that firmness of cooked pulses is significantly influenced by seed components and starch behavior during heating, indicating the importance of viscosity in determining cooking quality of pulses. The flour viscosity method could hold a promise in testing early generations of pulses in breeding programs instead of the cooking method based on lower sample weight (e.g. 4g versus 40g).

Abstract

Pulses are staple foods that are gaining recognition as sources of non-gluten proteins, slow digestible starch, and dietary fiber. Several factors contribute to the cooking quality of pulses including genetics, environment, and their interactions. In this study, four cultivars each of faba bean, lentil, and pea were evaluated for nutrient content, flour viscosity measured by a rapid visco analyzer, and acid and alkaline extract viscosity determined by a cone-plate viscometer. These properties were analyzed in relation to seed hydration and firmness of cooked pulses measured by a texture analyzer to better understand their relationships with and contribution to pulse cooking quality. Pea had the lowest protein (18.7%–22.3%) and highest starch (43.0%–46.3%) followed by lentil (protein 25.1%–26.7%, starch 38.4%–45.5%) and finally faba bean (protein 26.5%–29.2%, starch 38.4%–41.8%). Significant differences (P < 0.05) were observed among cultivars within each crop in hydration capacity and firmness of cooked seeds. Rapid visco analyzer viscosity of pulse flours showed significant differences (P < 0.05) among crops and cultivars, and was significantly correlated with firmness. Firmness was significantly correlated with protein and ash content. The results suggest that firmness of cooked pulses is significantly influenced by seed components and starch behavior during heating, indicating the importance of viscosity in determining the cooking quality of pulses.

Publication date

2019-01-01

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