Table 1.
Folic acid, minerals, amino acids and fatty acids content in wheat flour (WF), green lentil flour (FLG) and red lentil flour (FLR)
| Chemical compounds | WF | FLG | FLR |
|---|---|---|---|
| Folic acid (µg/100 g) | 10.62 ± 0.1 | 168.36 ± 2.3 | 224.48 ± 2.6 |
| Minerals (mg/100 g DM) | |||
| Calcium (Ca) | 15.12 ± 0.1 | 77 ± 0.6 | 89.11 ± 1.6 |
| Iron (Fe) | 1.11 ± 0.14 | 7.55 ± 0.1 | 8.55 ± 0.8 |
| Potassium (K) | 101 ± 0.09 | 955 ± 1.5 | 1055 ± 2.5 |
| Zinc (Zn) | 0.85 ± 0.1 | 4.78 ± 0.9 | 4.38 ± 1.2 |
| Magnesium (Mg) | 26.01 ± 0.4 | 122.21 ± 1.12 | 127.12 ± 1.4 |
| Manganese (Mn) | 0.84 ± 0.2 | 1.63 ± 0.2 | 1.83 ± 0.08 |
| Copper (Cu) | 0.18 ± 0.03 | 1.31 ± 0.2 | 1.24 ± 0.5 |
| Amino acids (g/16 g N) | |||
| Lysine | 0.263 ± 0.03 | 5.713 ± 0.18 | 5.861 ± 1.2 |
| Threonine | 0.272 ± 0.02 | 4.632 ± 0.1 | 4.258 ± 1.1 |
| Valine | 0.411 ± 0.01 | 4.132 ± 0.2 | 3.799 ± 1.4 |
| Isoleucine | 0.322 ± 0.02 | 3.131 ± 0.2 | 3.1 ± 0.8 |
| Leucine | 0.723 ± 0.03 | 6.321 ± 0.03 | 6.154 ± 0.9 |
| Phenylalanine | 0.519 ± 0.1 | 4.778 ± 0.1 | 4.287 ± 0.13 |
| Arginine | 0.393 ± 0.02 | 7.239 ± 0.1 | 7.723 ± 0.15 |
| Alanine | 0.329 ± 0.01 | 4.243 ± 0.2 | 3.943 ± 1.2 |
| Proline | 1.191 ± 0.01 | 4.641 ± 0.17 | 4.387 ± 0.2 |
| Glycine | 0.361 ± 0.04 | 4.167 ± 0.09 | 3.841 ± 0.9 |
| Glutamic acid | 3.451 ± 0.02 | 14.712 ± 1.9 | 14.767 ± 1.7 |
| Aspartic acid | 0.394 ± 0.01 | 12.643 ± 1.2 | 12.213 ± 1.09 |
| Fatty acids (% of total fatty acids) | |||
| 10:00 | 0.02 ± 0.004 | 0.01 ± 0.001 | 0.01 ± 0.003 |
| 12:00 | 0.03 ± 0.005 | 0.02 ± 0.007 | 0.04 ± 0.009 |
| 14:00 | 0.14 ± 0.003 | 0.49 ± 0.1 | 0.42 ± 0.008 |
| 15:00 | 0.1 ± 0.001 | 0.12 ± 0.004 | 0.17 ± 0.041 |
| Aza | 0.09 ± 0.005 | 0.03 ± 0.001 | 0.03 ± 0.006 |
| 16:00 | 18.95 ± 1.05 | 16.43 ± 0.95 | 14.11 ± 0.39 |
| 16:1(n − 9) | 0.16 ± 0.004 | 0.07 ± 0.002 | 0.13 ± 0.071 |
| 16:1(n − 7) | 0.13 ± 0.02 | 0.2 ± 0.009 | 0.07 ± 0.004 |
| 17:00 | 0.08 ± 0.003 | 0.23 ± 0.007 | 0.2 ± 0.061 |
| 17:1(n − 9) | 0.04 ± 0.001 | 0.09 ± 0.003 | 0.11 ± 0.002 |
| 18:00 | 1.4 ± 0.021 | 2.47 ± 0.06 | 1.57 ± 0.25 |
| 18:1(n − 9) | 13.03 ± 1.16 | 22.44 ± 0.99 | 29.84 ± 1.40 |
| 18:1(n − 7) | 0.87 ± 0.32 | 0.89 ± 0.041 | 0.71 ± 0.002 |
| 18:2(n − 6) | 59.13 ± 2.36 | 44.66 ± 1.31 | 39.23 ± 1.35 |
| 18:3(n − 3) | 4.26 ± 0.90 | 9.53 ± 0.94 | 10.62 ± 0.71 |
| 20:00 | 0.18 ± 0.007 | 0.56 ± 0.07 | 0.56 ± 0.098 |
| 20:1(n − 9) | 0.52 ± 0.048 | 0.5 ± 0.021 | 0.82 ± 0.024 |
| 20:2(n − 6) | 0.08 ± 0.001 | 0.06 ± 0.001 | 0.08 ± 0.001 |
| 21:00 | 0.03 ± 0.002 | 0.11 ± 0.004 | 0.11 ± 0.07 |
| 22:00 | 0.34 ± 0.05 | 0.47 ± 0.011 | 0.48 ± 0.009 |
| 22:1(n − 9) | 0.07 ± 0.011 | 0.11 ± 0.009 | 0.16 ± 0.033 |
| 24:0 | 0.23 ± 0.46 | 0.32 ± 0.013 | 0.34 ± 0.06 |
| 24:1(n − 9) | 0.05 ± 0.001 | 0.03 ± 0.001 | 0.04 ± 0.002 |
| ΣSFAs | 21.59 | 21.39 | 18.17 |
| ΣMUFAs | 14.86 | 24.33 | 31.87 |
| ΣPUFAs | 63.46 | 54.26 | 49.93 |
| n − 3ΣPUFAs | 4.26 | 9.53 | 10.62 |
| n − 6ΣPUFAs | 59.21 | 44.73 | 39.31 |
| n − 6/n − 3 | 13.91 | 4.69 | 3.7 |
| PUFAs/SFAs | 2.94 | 2.54 | 2.75 |
| Total fat (%dw) | 0.7 | 1.5 | 1.6 |
Values are the means of three measurements (mean ± SD, n = 3)
C10:0 capric, C12:0 lauric, C14:0 myristic, C15:0 pentadecanoic, C16:0 palmitic, C16:1n − 9 cis-7 hexadecenoic, C16:1n − 7 palmitoleic, C17:0 margaric, C18:0 stearic, C18:1n − 9 oleic, C18:1n − 7 vaccenic, C18:2n − 6 linoleic, C18:3n − 3 α-linolenic, C20:0 arachidic, C20:1n − 9 11-eicosenoic, C20:2n − 6 eicosadienoic, C21:0 heneicosanoic, C22:0 behenic, C22:1n − 9 erucic, C24:0 lignoceric, C24:1n − 9 nervonic acids, SFAs saturated fatty acids, MUFAs monounsaturated fatty acids, PUFAs polyunsaturated fatty acids