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Functional Properties of Dehulled Red Gram and Lentil Sourced from Organic and Non-Organic Sources: A Comparative Evaluation

Rajesh D, Divya Ramesh, Jamuna Prakash

The functional properties of the selected legume flours from organic and non-organic sources were studied. The chosen legume samples were decorticated red gram (Cajanus cajan) and lentil (Lens culinaris). The legume flours were analysed for nutrient composition and functional properties i.e. bulk density, nitrogen solubility, water absorption capacity (WAC), water solubility index, oil absorption capacity (OAC) and foaming and emulsion capacity. The nutrient composition of the red gram and lentil samples did not show significant differences in fat, ash and dietary fiber, but their protein content was slightly more in organic lentil samples. The iron, calcium and phosphorous contents of the non-organic legumes were higher in comparison with organic samples. Organic pulses showed significantly lower WAC than non-organic samples. OAC of the organic samples was significantly high when compared with non-organic legumes. The emulsion capacity did not differ significantly between organic and non-organic samples. The solubility of the protein increased at alkaline pH and all legume samples showed highest solubility (> 80%) at pH 11.0. The organic samples showed higher solubility than the non- organic legumes. The method of growing did not affect the nutritional composition of legumes to a greater extent, however, differences in functional properties were observed.