Functional Properties of Iranian Legume Flour

Legumes are rich in nutrients and are important source of food proteins. The biological value of legumes proteins is quite high due to having most of the essential amino acids in comparison with other sources. In this study we evaluated the chemical composition and functional properties (water and oil adsorption capacity, emulsifying and foaming properties) of Iranian legumes flours (red kidney bean, pea, mung, broad bean). The results of proximate analysis indicated that flours obtained from legumes vary in composition. Chickpea flour with 33.4% protein content has the highest concentration of proteins among the flours examined. Water adsorption capacity ranged between 0.78 to 1.38 g/g, while oils adsorption capacity ranged between 0.79 to 0. 92 g/g. Emulsifying capacity of legumes were in the range of 16-26%. It was concluded that red kidney bean has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product.