Comparative study of physicochemical, nutritional and functional properties of
whole and defatted legume flours

The physicochemical, functional and nutritional properties of whole and defatted legume
flours in five types of legumes [kidney bean (Phaseolus vulgaris), mung bean (Vigna
radiata), pigeon pea (Cajanus cajan), soybean and black soybean (Glycine max)] were
determined. Ash, protein and carbohydrate contents in defatted legume flours were higher
than in whole legume flours. Bulk density (BD), water adsorption index (WAI) and water
solubility index (WSI) of whole and defatted legume flours ranged from 0.43 g/mL - 0.92
g/mL, 2.04 g/g – 5.01 g/g and 20.67 g/100 g – 46.93 g/100 g, respectively. The water and
oil absorption capacity of defatted black soybean flour and defatted soybean flour had
improved (p<0.05) after the oil extraction process. Defatted legume flours exhibited
higher emulsifying activity (EA) compared to whole legume flours (p<0.05), but lower
emulsifying stability (ES) which ranged from 88.90% - 94.92% and 94.32% - 99.08%,
respectively. Flour concentrations at 5 g/100 mL showed the highest foaming capacity
(FC), with reduced foaming stability (FS) across time. Pearson correlation coefficient
revealed a protein had significant relationship between physicochemical and functional
properties of whole and defatted legume flours. The Pearson correlation coefficient
revealed that protein positively correlated with most physicochemical and functional
properties of whole and defatted legume flours, while carbohydrate only had a strong
positive correlation with BD and WAI.