Antioxidant property of some legume flours.

Legume flours are used either alone or in
combination with other materials for preparing
food products. No information is available
on the relative keeping quality of food products
containing legume flours. However, it is recognized
now that the keeping quality of such
preparations would depend, among other
things on the amount of naturally occurring
antioxidan.ts in the raw materials.
With this end in view the comparative
contributions of antioxidant by the following
legume flours in a sweet product were studied.