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Effects of Seed Moisture Conditioning and Mechanical Scouring Pre-Treatments on Roller-Milled Green Lentil (Lens culinaris) and Chickpea (Cicer arietinum) Flours

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Abstract

The study evaluates the effect of pulse milling pre-treatments such as moisture conditioning and mechanical scouring on the compositional (moisture, protein, ash), functional (water-holding capacity), and physical (L*a*b* color, particle size distribution) properties of pulse flours. Two different types of pulses of pure cultivars, lentil (Lens culinaris) and chickpea (Cicer arietinum), were milled into flour using a laboratory-scale roller mill. Prior to milling, pulse seeds were subjected to two types of seed pre-treatments—(1) moisture conditioning (0%, 0.5%, or 1% w/w) and (2) mechanical scouring. The green lentils and chickpeas showed distinctive differences in all of the studied properties with pre-treatments. Moisture contents were higher in the scoured green lentil flours, while in the scoured chickpea flours were often lower within moisture conditioning levels. For many of the scoured flours, protein content was lower compared to the unscoured flours within moisture conditioning levels. Scouring was associated with higher L*a*b* color in the green lentil flours; however, for the chickpea flours, L*a*b* were less influenced by scouring. Green lentil middling and straight grade (SG) flours were more refined with scouring. Ash content and water-holding capacity values were not significantly different between the pre-treatment conditions for both pulse types. Differences in flour property results between pre-treatment conditions were significantly different (P < 0.05) in the SG flours. These research findings could serve as a basis for the optimization and design of flour milling operations suitable for dry legumes and thereby improve the application of these high protein pulse flours in processed end-products to satisfy the desire for greater diversity in the food product market.

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Availability of Data and Material

The authors declare that the data supporting the findings of this study are available within the article. The raw/derived data supporting the findings of this study are available from the corresponding author on request.

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Acknowledgements

We thank Canada Foundation for Innovation for infrastructural support and Canadian International Grains Institute for milling of samples. Sincere thanks to Ms. Lindsey Boyd (Technologist, Pulse Science Cluster, Cereals Canada, Winnipeg, Canada), Dr. Ning Wang (Research Scientist, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada), Mr. Ashok Sarkar (Senior Advisor, Technology, Cereals Canada, Winnipeg, Canada), and Dr. Mohammad Nadimi (University of Manitoba, Winnipeg, Canada) for their input.

Funding

The authors acknowledge the Pulse Cluster of the Canadian Agricultural Partnership’s AgriScience Program and Natural Sciences and Engineering Research Council of Canada’s Discovery Grant program for financial support.

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Authors and Affiliations

  1. Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor’s Circle, Winnipeg, MB, R3T 2N2, Canada

    Kristin Choo, Rani Puthukulangara Ramachandran & Jitendra Paliwal

  2. Cereals Canada, 1000-303 Main Street, Winnipeg, MB, R3C 3G7, Canada

    Elaine Sopiwnyk

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  1. Kristin Choo
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Correspondence to Jitendra Paliwal.

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Choo, K., Ramachandran, R.P., Sopiwnyk, E. et al. Effects of Seed Moisture Conditioning and Mechanical Scouring Pre-Treatments on Roller-Milled Green Lentil (Lens culinaris) and Chickpea (Cicer arietinum) Flours. Food Bioprocess Technol 15, 1311–1326 (2022). https://doi.org/10.1007/s11947-022-02816-1

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