. 2021 Feb 5;7(2):e06177. doi: 10.1016/j.heliyon.2021.e06177

Table 5.

Mean value, standard deviation and results of statistical analysis one-way ANOVA of the physicochemical and functional properties of the pulses flours before (RM) and after separation by dry fractionation in coarse (C_F) and fine (F_F) fractions. Red Lentil (RL), Yellow Lentil (YL), Green Pea (GP), Kabuli Chickpea (KC).

		Bulk Density (g ml⁻¹)	Water Absorption Index	Water Solubility Index (%)	Water Absorption Capacity (g water g⁻¹ flour)	Oil Absorption Capacity (g oil g⁻¹ flour)
RM	RL	0.73 ± 0.01^{a B}	4.61 ± 0.48^{a A}	14.23 ± 2.03^{c B}	0.93 ± 0.01^{b A}	0.32 ± 0.02^{b B}
	YL	0.69 ± 0.02^{b B}	3.72 ± 0.02^{b B}	21.06 ± 0.37^{a B}	0.91 ± 0.04^{b A}	0.31 ± 0.03^{b B}
	GP	0.70 ± 0.02^{b B}	3.89 ± 0.12^{b B}	18.58 ± 0.05^{b B}	0.99 ± 0.04^{a A}	0.35 ± 0.00^{ab AB}
	KC	0.63 ± 0.01^{c B}	4.44 ± 0.05^{a B}	14.28 ± 0.55^{c B}	0.88 ± 0.01^{b B}	0.38 ± 0.03^{a B}
C_F	RL	0.95 ± 0.03^{c A}	4.48 ± 0.02 ^{b A}	13.31 ± 0.17^{b B}	0.90 ± 0.02^{c AB}	0.16 ± 0.00^{c C}
	YL	0.88 ± 0.02^{a A}	3.94 ± 0.17^{c A}	14.70 ± 0.47^{a C}	0.91 ± 0.01^{c A}	0.18 ± 0.02^{b C}
	GP	0.84 ± 0.01^{b A}	4.70 ± 0.09^{a A}	12.71 ± 0.31^{c C}	1.07 ± 0.03^{a A}	0.20 ± 0.01^{b B}
	KC	0.65 ± 0.00^{d A}	4.65 ± 0.01^{ab A}	11.19 ± 0.09^{d C}	1.01 ± 0.03^{b A}	0.35 ± 0.01^{a C}
F_F	RL	0.54 ± 0.01^{a C}	3.83 ± 0.05^{b B}	21.38 ± 0.23^{c A}	0.89 ± 0.03^{a B}	0.45 ± 0.02^{a A}
	YL	0.48 ± 0.01^{b C}	3.98 ± 0.05^{a A}	27.30 ± 0.72^{a A}	0.75 ± 0.03^{b B}	0.50 ± 0.01^{a A}
	GP	0.47 ± 0.01^{bc C}	3.98 ± 0.02^{a B}	25.01 ± 0.28^{b A}	0.76 ± 0.06^{b B}	0.51 ± 0.28^{a A}
	KC	0.46 ± 0.02^{c C}	3.48 ± 0.01^{c C}	27.11 ± 0.15^{a A}	0.42 ± 0.04^{c C}	0.53 ± 0.01^{a A}

Lowercase letters mean significant differences among the 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).