An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization different legume in food systems has gained attention due to their sustainable functional properties. This study aimed characterize examine water interactions flours: navy bean, chickpea, pea, lentil. For this purpose, addition standard techniques (proximal analysis, Fourier transform infrared, protein solubility, solubility/absorption index), time-domain nuclear magnetic resonance (TD-NMR) relaxometry was also performed explain molecular flours. Based on results, carbohydrate content varied from 67.44 72.23 (g/100 g dw) 23.19 27.03 with low fat (0.86–5.44 [g/100 dw]) moisture (6.01–8.14 dw]). Despite slight differences compositions being small, moisture, contents influenced flour–water interactions. Thus, mixtures were assessed, findings showed that solubility index (WSI) followed order: chickpea > lentil bean whereas absorption (WAI) pea chickpea. T2 relaxation times measured by NMR results accordance these results. The demonstrated investigated offered potential for commercial applications. Because various applications require interactions, a suitable flour can be selected considering