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Profiling and comparative evaluation of amino acids, in-vitro digestibility, and functional properties of moth bean, white pea, black gram, and red gram flours with structural and antioxidant assessment
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DOI：10.1007/s00217-026-05221-6.png)
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Abstract
En 中文
This study investigates the physicochemical, functional, nutritional, and structural attributes of moth bean, black gram, red gram, and white pea to evaluate their potential for sustainable food applications. Among the legumes, black gram exhibited the highest protein content (27.03%) but also contained notable levels of anti-nutritional factors, including tannins (2.55 mg/g) and phytic acid (7.89 mg/g). Black gram recorded the highest total phenolic content (5.36 mg GAE/g) and total flavonoid content (2.23 mg QE/g), respectively, contributing to enhanced antioxidant potential. The amino acid composition across all legume powders was found to be comparable. Scanning electron microscopy revealed distinct surface morphologies of the samples. Functional evaluation indicated superior emulsion capacity in black gram (48.74%) and white pea (43.02%), whereas white pea exhibited the highest in-vitro protein digestibility (61.40%). Moth bean was richer in calcium (1.52 mg/g) and iron (0.092 mg/g). Overall, the findings demonstrate that the investigated legume flours possess complementary nutritional and functional attributes, supporting their targeted incorporation into nutrient-dense, protein-rich, antioxidant-rich, and sustainable plant-based food formulations, thereby contributing to food security, improved nutrition, and the development of sustainable food products.
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