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<p>This study examines the physicochemical, pasting, functional, antioxidant, and antidiabetic properties of rice, lentil, and chickpea flours cultivated in the Kashmir Valley of India. The research aims to provide insights for food manufacturers seeking to develop health-promoting products utilizing these alternative flours. Proximate analysis revealed significant differences among the flours (<i>p</i> ≤ 0.05) regarding moisture (7.88–13.6%), ash (0.64–3.40%), crude fat (0.91–5.05%), protein (8.73–26.03%), and crude fiber (0.56–6.23%). Notably, rice flour exhibited the highest amylose content (19.05%), which was significantly greater than that of lentil (12.47%) and chickpea (10.97%) flours. Lentil flour demonstrated superior functional characteristics, including greater water retention capacity, swelling power, and oil absorption capability compared to rice and chickpea flours. It also contained the highest levels of bioactive compounds, such as flavonoids (0.284&#xa0;mg QAE/g) and total phenolic content (3.24&#xa0;mg GAE/g), which contributed to its strong antioxidant activity. Furthermore, lentil flour exhibited the highest α-amylase (15.81%) and glucosidase (14.05%) inhibitory activities, indicating its potential as an effective antidiabetic agent. Overall, the results of this study suggest that all three flours possess significant culinary and therapeutic potential, with lentil flour emerging as the most promising option for health-conscious consumers. This research highlights the importance of exploring alternative flours to promote healthier dietary choices.</p>

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Physicochemical, functional, antioxidant and anti-diabetic properties of rice, chickpea and lentil flour grown in Kashmir Valley of India

  • 期刊论文

  • 发表日期：

    2025年7月21日

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  • Haseeba Muzaffar,
  • Idrees Ahmed Wani,
  • Hilal Ahmad Punoo

摘要

This study examines the physicochemical, pasting, functional, antioxidant, and antidiabetic properties of rice, lentil, and chickpea flours cultivated in the Kashmir Valley of India. The research aims to provide insights for food manufacturers seeking to develop health-promoting products utilizing these alternative flours. Proximate analysis revealed significant differences among the flours (p ≤ 0.05) regarding moisture (7.88–13.6%), ash (0.64–3.40%), crude fat (0.91–5.05%), protein (8.73–26.03%), and crude fiber (0.56–6.23%). Notably, rice flour exhibited the highest amylose content (19.05%), which was significantly greater than that of lentil (12.47%) and chickpea (10.97%) flours. Lentil flour demonstrated superior functional characteristics, including greater water retention capacity, swelling power, and oil absorption capability compared to rice and chickpea flours. It also contained the highest levels of bioactive compounds, such as flavonoids (0.284 mg QAE/g) and total phenolic content (3.24 mg GAE/g), which contributed to its strong antioxidant activity. Furthermore, lentil flour exhibited the highest α-amylase (15.81%) and glucosidase (14.05%) inhibitory activities, indicating its potential as an effective antidiabetic agent. Overall, the results of this study suggest that all three flours possess significant culinary and therapeutic potential, with lentil flour emerging as the most promising option for health-conscious consumers. This research highlights the importance of exploring alternative flours to promote healthier dietary choices.