Table 1.
Mean value, standard deviation and results of statistical analysis one-way ANOVA of the total phytates and sugars contents (expressed as mg g−1 of dry matter) of the four of the pulses flours before (RM) and after separation by dry fractionation in coarse (CF) and fine (FF) fractions. Red Lentil (RL), Yellow Lentil (YL), Green Pea (GP), Kabuli Chickpea (KC).
| Total Phytates | Verbascose | Stachyose | Raffinose | Sucrose | ||
|---|---|---|---|---|---|---|
| RM | RL | 6.43 ± 0.51b B | n.d. | 56.51 ± 0.69a B | 21.18 ± 0.00b B | 31.62 ± 0.77a A |
| YL | 7.39 ± 0.04b B | n.d. | 51.02 ± 0.48b B | 15.02 ± 0.99c B | 24.5 ± 1.5b B | |
| GP | 8.7 ± 1.1a B | 36.74 ± 0.61B | 36.5 ± 1.7c B | 8.18 ± 0.41d B | 27.6 ± 1.7ab A | |
| KC | 6.78 ± 0.02b B | n.d. | 31.38 ± 2.62d B | 39.9 ± 2.1a B | 29.6 ± 2.1a B | |
| CF | RL | 5.19 ± 0.02b C | n.d. | 45.74 ± 0.77a C | 18.39 ± 0.47b C | 28.73 ± 0.63a B |
| YL | 5.06 ± 0.18b C | n.d. | 34.9 ± 2.3b C | 11.77 ± 0.58c C | 23.64 ± 0.22b B | |
| GP | 6.86 ± 0.55aC | 28.26 ± 0.46C | 28.1 ± 2.9c C | 7.76 ± 0.01d B | 12.84 ± 0.76d B | |
| KC | 5.32 ± 0.55b C | n.d. | 30.1 ± 2.3bc B | 41.9 ± 1.4a AB | 18.6 ± 1.7c C | |
| FF | RL | 8.72 ± 0.31c A | n.d. | 73.3 ± 3.7ab A | 24.77 ± 0.23b A | 29.8 ± 1.5b B |
| YL | 14.06 ± 0.19a A | n.d. | 87.5 ± 4.9a A | 25.61 ± 0.63b A | 31.7 ± 1.6b A | |
| GP | 13.95 ± 0.02a A | 59.5 ± 2.9A | 55.9 ± 4.0c A | 10.34 ± 0.74c A | 26.36 ± 0.77b A | |
| KC | 12.11 ± 0.06b A | n.d. | 61.0 ± 8.1bc A | 46.5 ± 3.4a A | 47.3 ± 3.6a A |
Lowercase letters mean significant differences among different types of pulse within the same fraction (p < 0.05). Uppercase letters mean significant differences among the fractions within the same type of pulse (p < 0.05).
n.d. = Not detected.