Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition differ depending on the raw materials used and production process itself. The aim current study was to evaluate quality ten commercially available flours made from rice, pea, chickpea, soybean hemp. proximate (moisture, fat, fiber, protein, starch carbohydrates), mineral (Na, Mg, P, K, Ca, Cr, Ni, Se, Cu, Zn, Mn, Fe, Cd, Pb), phenolic (total phenols, total flavonoids, flavanones dihydrofavonols, antioxidant capacity) fatty acid profile were analyzed. Results showed an important influence vegetable species but also brand flour composition. Soybean flours, followed by hemp, highest content capacity. Hemp low n6/n3 ratio, while pea contained small amount fat with large oleic satisfactory ratio.