Techno-Functional, Thermal, Structural, and Morphological Properties of Indian Halim (Lepidium sativum) Seed Flour

This study analyzed and compared the functional, flow, thermal, structural, and morphological properties of halim seed (Lepidium sativum) flours sourced from three distinct geographical regions in India. Significant (p < 0.05) differences were observed in most evaluated properties among the flour samples. Bulk density (BD), tapped density (TD), true density, and porosity ranged from 414.00-431.10 kg/m³, 663.10-683.95 kg/m³, 1130.00-1152.22 kg/m³, and 61.85-64.07%, respectively, with all flours demonstrating poor flow ability. Water absorption capacity (WAC) (8.35-9.80 g/g) and oil absorption capacity (OAC) (1.04-1.17 g/g) varied significantly across cultivars (p < 0.05). HS-2 flour exhibited the highest water absorption index (WAI) (15.01 g/g) and swelling power (SP) (0.17 g/g). Foaming capacity (FC) (3.50-5.00%) and emulsifying capacity (EC) (43.02-44.22%) showed no significant differences (p > 0.05) among the samples. Particle size analysis revealed HS-2 flour as having the smallest median diameter (644.97 µm). Thermal analysis indicated peak transition temperatures between 64.80°C and 69.39°C, with HS-2 flour showing the highest value. fourier transform infrared spectroscopy (FTIR) spectra highlighted prominent peaks at 2800-3000 cm^-1 and 1744 cm^-1, while scanning electron microscopy (SEM) images revealed a granular microstructure with oil-bearing globules and irregular protein particles. X-ray diffraction (XRD) analysis identified A-type crystallinity in all flours, with HS-2 displaying the highest crystallinity (22.78%). Principal component analysis (PCA) and Pearson correlation demonstrated significant interrelationships among the evaluated properties. These findings highlight the diverse techno-functional properties of halim seed flours, underscoring their potential as valuable ingredients in functional food applications. Practical application: The findings of this study highlight the potential of Indian halim (Lepidium sativum) seed flours as functional ingredients in food formulations. Their techno-functional properties suggest applicability in bakery, dairy, and meat analog products. Additionally, their thermal stability and structural characteristics support incorporation into heat-processed foods, including soups, sauces, and gluten-free formulations. These properties also indicate potential utilization in texture-modifying applications, contributing to product stability and sensory appeal. Hence, Halim seed flours could serve as promising ingredients for functional and health-oriented food products, catering to the growing demand for plant-based and nutritionally enriched foods.