AcademicArticleSCO_85020798877

abstract

• © 2017 AACC International, Inc. The aim of this study was to characterize the physicochemical, functional, and digestion properties of bagasses derived from broad beans, chickpeas, lentils, and white beans, and to isolate the starch and a fiberrich fraction that can be used as a food ingredient. The bagasses showed different chemical compositions that were related to their botanical origin. The further processing that involved mechanical separation of starch yielded up to 69.65% with ¿80.12% recovery and high purity (¿94.42%), and a fiber-rich fraction (total dietary fiber content ¿72.75%) in which the majority was insoluble fiber. The starch digestion fractions of the isolated lentil starch showed the highest amount of slowly digestible starch (30.76%), whereas the white bean contained the highest resistant starch content (15.65%). All starches showed predicted glycemic indexes ¿ 66.90, which classify them as medium glycemic foods. In vitro protein digestion was higher for the bagasse fraction (up to 89.78%), followed by the fiber-rich fraction (84.36%). This research demonstrates that it is possible to revalorize the use of pulses bagasse, which could contribute to enhance the technological and economic output of the protein isolation process, rendering two potentially functional fractions.