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<p>This study evaluated and compared the macronutrient composition, functional, physical, pasting, and anti-nutritional properties of oat, barley, and chickpea flours to assess their potential for food applications. Proximate analysis revealed distinct nutritional profiles, with chickpea flour exhibiting the highest protein (17.35%) and ash (3.02%) contents, reflecting its superior mineral and protein density, whereas oat flour demonstrated the greatest carbohydrate content (68.63%) and energy value (376.58&#xa0;kJ). Functional characterization indicated that chickpea flour had the highest water absorption (1.07&#xa0;g/mL), oil absorption (1.62&#xa0;g/mL), and foaming capacity (33.33%), suggesting better hydration and emulsifying potential compared to cereals. Oat flour, however, displayed higher foam stability over extended storage, likely due to its soluble fiber (β-glucan) content. Physical analyses showed bulk density values ranging from 0.35 to 0.44&#xa0;g/mL and tapped density from 0.64 to 0.67&#xa0;g/mL, with calculated Hausner ratio (HR) and Carr’s index (CI) confirming relatively poor flowability across all flours. Colorimetric evaluation highlighted significant variation in lightness and chroma, with barley flour appearing lighter (L* = 84.21) and chickpea flour showing stronger yellow tones (b* = 23.46). Particle size distribution varied considerably, with chickpea flour exhibiting finer particles (D50 = 56.10&#xa0;μm) compared to barley (D50 = 156.00&#xa0;μm), suggesting differences in rehydration and processing behavior. Pasting property analysis revealed that barley flour developed the highest final viscosity (1848 cps), indicating strong gel-forming ability, while chickpea flour showed the lowest viscosity and gelatinization temperature, consistent with its legume starch characteristics. Anti-nutritional assessments showed higher phytate content in oat (376.14&#xa0;mg/100&#xa0;g) and higher tannin concentration in chickpea (0.206&#xa0;mg/g), both of which may affect nutrient bioavailability but can be mitigated through processing. Overall, the findings demonstrate that chickpea flour serves as a rich protein and functional ingredient, oat flour offers energy density and foam stability, and barley flour provides superior thickening properties. These compositional and functional differences highlight the complementary roles of cereals and legumes in developing composite flours and functional food products.</p>

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Comparative evaluation of nutritional profile, particle size distribution, functional and pasting properties, and anti-nutritional factors of oat, barley, and chickpea flours from selected varieties in Ethiopia

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月10日

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  • Esayas Abrha,
  • Yadesa Abeshu,
  • Biadge Kefale

摘要

This study evaluated and compared the macronutrient composition, functional, physical, pasting, and anti-nutritional properties of oat, barley, and chickpea flours to assess their potential for food applications. Proximate analysis revealed distinct nutritional profiles, with chickpea flour exhibiting the highest protein (17.35%) and ash (3.02%) contents, reflecting its superior mineral and protein density, whereas oat flour demonstrated the greatest carbohydrate content (68.63%) and energy value (376.58 kJ). Functional characterization indicated that chickpea flour had the highest water absorption (1.07 g/mL), oil absorption (1.62 g/mL), and foaming capacity (33.33%), suggesting better hydration and emulsifying potential compared to cereals. Oat flour, however, displayed higher foam stability over extended storage, likely due to its soluble fiber (β-glucan) content. Physical analyses showed bulk density values ranging from 0.35 to 0.44 g/mL and tapped density from 0.64 to 0.67 g/mL, with calculated Hausner ratio (HR) and Carr’s index (CI) confirming relatively poor flowability across all flours. Colorimetric evaluation highlighted significant variation in lightness and chroma, with barley flour appearing lighter (L* = 84.21) and chickpea flour showing stronger yellow tones (b* = 23.46). Particle size distribution varied considerably, with chickpea flour exhibiting finer particles (D50 = 56.10 μm) compared to barley (D50 = 156.00 μm), suggesting differences in rehydration and processing behavior. Pasting property analysis revealed that barley flour developed the highest final viscosity (1848 cps), indicating strong gel-forming ability, while chickpea flour showed the lowest viscosity and gelatinization temperature, consistent with its legume starch characteristics. Anti-nutritional assessments showed higher phytate content in oat (376.14 mg/100 g) and higher tannin concentration in chickpea (0.206 mg/g), both of which may affect nutrient bioavailability but can be mitigated through processing. Overall, the findings demonstrate that chickpea flour serves as a rich protein and functional ingredient, oat flour offers energy density and foam stability, and barley flour provides superior thickening properties. These compositional and functional differences highlight the complementary roles of cereals and legumes in developing composite flours and functional food products.