Table 2.
Proximate composition of the Italian legume flours
| Moisture (%) | Proteins (% of d.m.) | Lipids (% of d.m.) | Carbohydrates (% of d.m.) | Dietary fiber (% of d.m.) | Ash (% of d.m.) | ||
|---|---|---|---|---|---|---|---|
| FL | Fagiolo di Lamon | 7.2 ± 0.4e | 20.2 ± 1.5b | 3.4 ± 0.2b | 65.0 ± 3.5c | 21.2 ± 1.5d | 4.0 ± 0.4b |
| FCo | Fagiolo di Controne | 7.2 ± 0.5e | 17.3 ± 1.5d | 2.7 ± 0.3c | 69.2 ± 5.0a | 26.0 ± 1.3b | 3.5 ± 0.2c |
| FCu | Fagiolo di Cuneo | 8.0 ± 0.8d | 20.5 ± 2.0b | 2.0 ± 0.4d | 65.2 ± 3.0c | 24.3 ± 2.3c | 3.5 ± 0.3b |
| FSt | Fagiolo Stregoni | 10.2 ± 0.7b | 17.2 ± 1.5e | 2.3 ± 0.2c | 67.3 ± 2.5b | 22.6 ± 2.2c | 3.3 ± 0.2c |
| FV | Fagiolo Vellutina | 11.1 ± 0.7a | 18.6 ± 1.4d | 2.5 ± 0.3c | 64.5 ± 5.0c | 26.5 ± 1.9b | 3.8 ± 0.1b |
| FSa | Fagiolo di Saluggia | 10.9 ± 0.8a | 18.4 ± 0.6d | 2.6 ± 0.4c | 65.8 ± 4.0c | 22.7 ± 1.7c | 3.0 ± 0.1c |
| FBw | Fagiolo Badda di Polizzi (white) | 7.3 ± 0.2e | 21.0 ± 1.4b | 2.6 ± 0.3c | 65.4 ± 3.6c | 19.6 ± 2.3d | 3.6 ± 0.2b |
| FBb | Fagiolo Badda di Polizzi (black) | 8.5 ± 0.5d | 19.0 ± 1.8c | 3.5 ± 0.1b | 65.2 ± 3.4c | 19.4 ± 0.9d | 3.6 ± 0.2b |
| CM | Cece di Merella | 8.8 ± 0.5d | 15.7 ± 1.0e | 6.2 ± 0.4a | 66.5 ± 3.6b | 27.5 ± 1.1b | 3.5 ± 0.3c |
| CV | Cece Alta Valle di Misa | 8.9 ± 0.3d | 20.0 ± 0.8c | 6.3 ± 0.1a | 61.2 ± 3.5e | 26.8 ± 2.3b | 4.0 ± 0.2b |
| CS | Cicerchia di Serra de Conti | 9.2 ± 0.5c | 24.3 ± 1.5a | 1.4 ± 0.2e | 60.8 ± 3.5e | 25.1 ± 1.2c | 3.7 ± 0.4b |
| CC | Cicerchia di Campodimele | 9.3 ± 0.6c | 24.1 ± 2.0a | 2.2 ± 0.4d | 61.5 ± 3.1e | 32.1 ± 2.0a | 3.8 ± 0.2b |
| LN | Lenticchia di Castelluccio di Norcia | 8.2 ± 0.7d | 23.5 ± 1.2a | 3.0 ± 0.5b | 62.8 ± 2.5d | 18.2 ± 1.9e | 2.6 ± 0.1d |
| LU | Lenticchia di Ustica | 8.8 ± 0.4d | 23.0 ± 1.0a | 3.4 ± 0.2b | 62.6 ± 3.7d | 17.6 ± 2.1e | 2.3 ± 0.2e |
| LS | Lenticchia di Santo Stefano di Sessanio | 8.7 ± 0.8d | 22.0 ± 1.3b | 3.2 ± 0.2b | 64.1 ± 3.0d | 25.2 ± 1.9c | 3.0 ± 0.3d |
| LP | Lenticchia rossa di Pantelleria | 8.0 ± 0.5d | 21.2 ± 1.5b | 2.7 ± 0.1c | 65.9 ± 2.9c | 20.5 ± 1.1d | 2.2 ± 0.1e |
| LA | Lenticchia di Altamura | 7.4 ± 0.2e | 18.7 ± 0.9d | 2.4 ± 0.2d | 69.1 ± 2.2a | 22.8 ± 1.8c | 2.5 ± 0.2d |
| LV | Lenticchia di Villalba | 8.6 ± 0.5d | 20.8 ± 1.5b | 2.1 ± 0.2d | 65.9 ± 3.0b | 17.5 ± 0.4e | 2.1 ± 0.2e |
| PS | Pisello riccio di Sannicola | 9.2 ± 0.7c | 19.6 ± 1.0c | 2.2 ± 0.2d | 65.3 ± 2.0c | 35.5 ± 2.9a | 4.6 ± 0.3a |
The data are the means of three independent experiments ± standard deviations (n = 3)
d.m. dry matter
a–eValues in the same column with different superscript letters differ significantly (P < 0.05)