Lund University Publications

@article{4e6f3725-73f8-4fe8-9994-e15365bd6fc6,
  abstract     = {{<p class="mb15"><b>Introduction:</b> Grey pea is a largely overlooked <br>
legume in the Nordic countries, and its potential uses in various food <br>
products remain unexplored. It is a nutrient-rich crop with low <br>
environmental impact, making it an attractive option for sustainable and<br>
 nutritious plant-based alternatives.</p><br>
<p class="mb15"><b>Objectives:</b> To investigate the impact of <br>
dehulling, germination, and fermentation on the bioactive (polyphenol <br>
content and antioxidant capacity) and functional characteristics (water <br>
absorption index, water solubility index, water and oil binding <br>
capacity, emulsifying properties and gelation concentration) of grey pea<br>
 flour. Additionally, protein content and pasting properties <br>
(temperature, peak viscosity, trough viscosity, breakdown, final <br>
viscosity, and setback) were measured.</p><br>
<p class="mb15"><b>Methods:</b> Dehulling was performed using a runner <br>
disk sheller. Germination was carried out for 24 and 48 h at ambient <br>
temperature, and fermentation was conducted for 8 h at 43°C using a <br>
starter culture.</p><br>
<p class="mb15"><b>Results:</b> The results indicate that dehulling did not significantly affect functional properties and gelling capacity (<i>p</i> = 0.297 for oil absorption capacity, <i>p</i> = 0.5 for emulsion activity, and <i>p</i> = 0.607<br>
 for emulsion stability), but it resulted in a notable decrease in total<br>
 polyphenol content (TPC) and antioxidant capacity (TAC). Conversely, <br>
48 h of germination increased TAC measured by two methods: FRAP (19%) <br>
and DPPH (30%). This process increased through viscosity by 1.2-fold, <br>
while it did not significantly affect the water absorption index (WAI), <br>
water solubility index (WSI), or the emulsifying properties of grey pea <br>
flour. Fermentation significantly improved TPC (<i>p</i> &lt; 0.001 for whole grey peas and <i>p</i> = 0.004<br>
 for dehulled grey peas), with a TPC increase of up to 67% in fermented <br>
dehulled pea flour. TAC measured by both methods, showed significant <br>
increases, ranging from 35 to 104%. However, fermentation reduced <br>
emulsifying and pasting properties, as indicated by the peak, through <br>
and final viscosity, which may be desirable only for certain food <br>
products. Further, germination and fermentation showed significant <br>
increases in protein content, by 4 and 8%, respectively.</p><br>
<p class="mb0"><b>Conclusion:</b> Fermented grey pea flour exhibited <br>
enhanced bioactive characteristics, while 48-h germination positively <br>
impacted pasting properties. Overall, these processes led to changes in <br>
both the bioactive and functional properties of grey pea flour, creating<br>
 opportunities for the use of these flours in a wide array of food <br>
products.</p>}},
  author       = {{Amanipour, Armaghan and Samaei, Yasaman and Böök, Olof and Granfeldt, Yvonne and Lazarte, Claudia E.}},
  issn         = {{2296-861X}},
  keywords     = {{antioxidant capacity; fermentation; functional properties; germination; grey pea; polyphenols}},
  language     = {{eng}},
  publisher    = {{Frontiers Media S. A.}},
  series       = {{Frontiers in Nutrition}},
  title        = {{Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour}},
  url          = {{http://dx.doi.org/10.3389/fnut.2024.1478399}},
  doi          = {{10.3389/fnut.2024.1478399}},
  volume       = {{11}},
  year         = {{2024}},
}