TABLE 1.
Chemical characteristics of soy, lentil, pea, faba bean, and chickpea floursa
| Flour | Moisture (%) | Content (% of dry matter) |
||||
|---|---|---|---|---|---|---|
| Proteins | Lipids | Carbohydrates | Dietary fiber | Ash | ||
| Soy (Glycine max) | 8.8 ± 0.3 | 36.9 ± 0.9 A | 19.1 ± 1.2 A | 23.2 ± 0.7 C | 11.9 ± 0.4 E | 1.4 ± 0.3 D |
| Lentil (Lens culinaris) | 8.9 ± 0.5 | 23.2 ± 0.9 C | 3.5 ± 0.1 C | 62.3 ± 4.7 B | 17.4 ± 1.1 D | 2.2 ± 0.1 C |
| Pea (Pisum sativum) | 9.1 ± 0.8 | 19.4 ± 1.1 C | 2.1 ± 0.1 D | 64.9 ± 2.3 A | 35.3 ± 2.8 A | 4.6 ± 0.2 A |
| Faba bean (Vicia faba) | 9.3 ± 0.5 | 26.1 ± 0.7 B | 2.5 ± 0.3 D | 60.2 ± 1.5 B | 21.5 ± 1 C | 2.6 ± 0.2 C |
| Chickpea (Cicer arietinum) | 8.7 ± 0.6 | 15.4 ± 1.2 D | 6.3 ± 0.5 B | 66.3 ± 3.9 A | 27.2 ± 1.9 B | 3.4 ± 0.3 B |
a
Data are means for three independent experiments ± standard deviations (n = 3). Values in the same column followed by different capital letters differ significantly (P < 0.05).