Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Area of Science:

• Nutritional Science
• Food Chemistry
• Agricultural Science

Background:

• Pulses are vital legumes for human and animal nutrition.
• Understanding pulse nutritional profiles is crucial for dietary applications.
• Variability in pulse composition impacts their nutritional value.

Purpose of the Study:

• To quantify key nutrients, antinutrients, and bioactive compounds in ten diverse pulse seeds.
• To analyze the phenolic profile and multi-mineral composition of selected pulses.
• To categorize pulses based on their nutritional and phytochemical characteristics using cluster analysis.

Main Methods:

• Seed samples of common beans, runner beans, field peas, lupins (white, blue, yellow), faba beans, lentils (brown, red), and chickpeas were homogenized and air-dried.
• Analysis included quantification of protein, fat, phytic acid, total phenolic content (TPC), and a detailed phenolic profile.
• Multi-mineral composition (macro- and micro-minerals) was determined, followed by cluster analysis for categorization.

Main Results:

• Protein content ranged from 18.0-43.1%, fat from 0.6-18.5%, and phytic acid from 507-2566 mg/100 g DW.
• Total phenolic content varied significantly, from 719 μg/g DW in chickpeas to 5012 μg/g DW in common beans.
• Cluster analysis identified three distinct groups of pulses based on the analyzed parameters, with yellow lupin forming a separate group.

Conclusions:

• Significant nutritional and phytochemical variability exists among different pulse types.
• Phytic acid, quinic acid, catechin, and total phenolic content showed the most variation.
• The study provides a comprehensive nutritional overview of pulses, aiding in their selection for specific dietary and industrial purposes.