Table 1. Composition of legume flours.
| Legume flour | ||||
|---|---|---|---|---|
| Composition | F | L | BG | |
| Starch (%, db) | 57.6 | 48.6 | 45.7 | |
| Total fibers (%, db) | 11.7 | 16.5 | 31.3 | |
| Insoluble fibers (% of total) | 89.7 | 88.5 | 87.5 | |
| Soluble fibers (% of total) | 10.3 | 11.5 | 12.5 | |
| Monosaccharides (%, db) | ||||
| Rhamnose | 0.16 | 0.17 | 0.30 | |
| Fucose | 0.00 | 0.06 | 0.05 | |
| Arabinose | 2.36 | 2.38 | 5.06 | |
| Xylose | 0.74 | 1.07 | 0.37 | |
| Mannose | 0.38 | 0.29 | 0.54 | |
| Galactose | 2.63 | 3.93 | 5.46 | |
| Glucose | 57.54 | 57.69 | 47.49 | |
| Uronic acid | 0.61 | 2.08 | 0.55 | |
| Proteins (%, db) | 24.0 | 28.1 | 28.1 | |
| Essential amino acids (mg/g protein) | WHO/FAO/UNU* recommendation (mg/g protein) | |||
| Histidine | 15 | 34.6 | 26.4 | 28.9 |
| Isoleucine | 30 | 33.7 | 46.1 | 48.3 |
| Leucine | 59 | 71.1 | 78.1 | 85.3 |
| Valine | 39 | 37.1 | 52.6 | 56.1 |
| Lysine | 45 | 71.1 | 72.2 | 68.5 |
| Cysteine + methionine | 22 | 17.4 | 23.3 | 31.8 |
| Tyrosine + Phenylalanine | 30 | 74.0 | 79.0 | 86.9 |
| Threonine | 23 | 35.9 | 37.9 | 34.8 |
| Tryptophan | 6 | 10.8 | 8.9 | 12.2 |
| Total lipids (%, db) | 1.91 | 2.25 | 2.22 | |
| Fatty acids (% total lipid) | ||||
| Saturated fatty acids | 15.0 | 13.4 | 20.1 | |
| Unsaturated fatty acids | 85.1 | 86.7 | 79.9 | |
| Omega 3 fatty acids | 3.0 | 10.9 | 50.4 | |
| Omega 6 fatty acids | 51.9 | 46.9 | 11.4 | |
All analyses were performed in duplicate.
*WHO/FAO/UNU (2007) pattern for adults [38]
F: faba, L: lentil and BG: black-gram.