Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality.

The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours
were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the
range of 22.5�24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%). Resistant
starch and phytic acid were significantly higher in cowpea flour. Compared to chickpea and cowpea,
horse gram has more carbohydrate, dietary fibre, polyphenols and trypsin inhibitor activity and less oligosaccharides.
Horse gram and chickpea flours had the highest water and oil absorption capacities with
values of 148.1% and 109.3%, respectively. Although emulsion activity (58.1%) and stability (52.0%) were
superior in horse gram, foaming capacity and foam stability were significantly higher in chickpea and
cowpea flours, respectively. These results suggest the potential utility of cowpea and horse gram flours
as substitutes for chickpea flour in some food products formulations.