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Table 1 Folic acid, minerals, amino acids and fatty acids content in wheat flour (WF), green lentil flour (FLG) and red lentil flour (FLR)

From: Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Chemical compounds WF FLG FLR
Folic acid (µg/100 g) 10.62 ± 0.1 168.36 ± 2.3 224.48 ± 2.6
Minerals (mg/100 g DM)
 Calcium (Ca) 15.12 ± 0.1 77 ± 0.6 89.11 ± 1.6
 Iron (Fe) 1.11 ± 0.14 7.55 ± 0.1 8.55 ± 0.8
 Potassium (K) 101 ± 0.09 955 ± 1.5 1055 ± 2.5
 Zinc (Zn) 0.85 ± 0.1 4.78 ± 0.9 4.38 ± 1.2
 Magnesium (Mg) 26.01 ± 0.4 122.21 ± 1.12 127.12 ± 1.4
 Manganese (Mn) 0.84 ± 0.2 1.63 ± 0.2 1.83 ± 0.08
 Copper (Cu) 0.18 ± 0.03 1.31 ± 0.2 1.24 ± 0.5
Amino acids (g/16 g N)
 Lysine 0.263 ± 0.03 5.713 ± 0.18 5.861 ± 1.2
 Threonine 0.272 ± 0.02 4.632 ± 0.1 4.258 ± 1.1
 Valine 0.411 ± 0.01 4.132 ± 0.2 3.799 ± 1.4
 Isoleucine 0.322 ± 0.02 3.131 ± 0.2 3.1 ± 0.8
 Leucine 0.723 ± 0.03 6.321 ± 0.03 6.154 ± 0.9
 Phenylalanine 0.519 ± 0.1 4.778 ± 0.1 4.287 ± 0.13
 Arginine 0.393 ± 0.02 7.239 ± 0.1 7.723 ± 0.15
 Alanine 0.329 ± 0.01 4.243 ± 0.2 3.943 ± 1.2
 Proline 1.191 ± 0.01 4.641 ± 0.17 4.387 ± 0.2
 Glycine 0.361 ± 0.04 4.167 ± 0.09 3.841 ± 0.9
 Glutamic acid 3.451 ± 0.02 14.712 ± 1.9 14.767 ± 1.7
 Aspartic acid 0.394 ± 0.01 12.643 ± 1.2 12.213 ± 1.09
Fatty acids (% of total fatty acids)
 10:00 0.02 ± 0.004 0.01 ± 0.001 0.01 ± 0.003
 12:00 0.03 ± 0.005 0.02 ± 0.007 0.04 ± 0.009
 14:00 0.14 ± 0.003 0.49 ± 0.1 0.42 ± 0.008
 15:00 0.1 ± 0.001 0.12 ± 0.004 0.17 ± 0.041
 Aza 0.09 ± 0.005 0.03 ± 0.001 0.03 ± 0.006
 16:00 18.95 ± 1.05 16.43 ± 0.95 14.11 ± 0.39
 16:1(n − 9) 0.16 ± 0.004 0.07 ± 0.002 0.13 ± 0.071
 16:1(n − 7) 0.13 ± 0.02 0.2 ± 0.009 0.07 ± 0.004
 17:00 0.08 ± 0.003 0.23 ± 0.007 0.2 ± 0.061
 17:1(n − 9) 0.04 ± 0.001 0.09 ± 0.003 0.11 ± 0.002
 18:00 1.4 ± 0.021 2.47 ± 0.06 1.57 ± 0.25
 18:1(n − 9) 13.03 ± 1.16 22.44 ± 0.99 29.84 ± 1.40
 18:1(n − 7) 0.87 ± 0.32 0.89 ± 0.041 0.71 ± 0.002
 18:2(n − 6) 59.13 ± 2.36 44.66 ± 1.31 39.23 ± 1.35
 18:3(n − 3) 4.26 ± 0.90 9.53 ± 0.94 10.62 ± 0.71
 20:00 0.18 ± 0.007 0.56 ± 0.07 0.56 ± 0.098
 20:1(n − 9) 0.52 ± 0.048 0.5 ± 0.021 0.82 ± 0.024
 20:2(n − 6) 0.08 ± 0.001 0.06 ± 0.001 0.08 ± 0.001
 21:00 0.03 ± 0.002 0.11 ± 0.004 0.11 ± 0.07
 22:00 0.34 ± 0.05 0.47 ± 0.011 0.48 ± 0.009
 22:1(n − 9) 0.07 ± 0.011 0.11 ± 0.009 0.16 ± 0.033
 24:0 0.23 ± 0.46 0.32 ± 0.013 0.34 ± 0.06
 24:1(n − 9) 0.05 ± 0.001 0.03 ± 0.001 0.04 ± 0.002
 ΣSFAs 21.59 21.39 18.17
 ΣMUFAs 14.86 24.33 31.87
 ΣPUFAs 63.46 54.26 49.93
 n − 3ΣPUFAs 4.26 9.53 10.62
 n − 6ΣPUFAs 59.21 44.73 39.31
 n − 6/n − 3 13.91 4.69 3.7
 PUFAs/SFAs 2.94 2.54 2.75
 Total fat (%dw) 0.7 1.5 1.6
  1. Values are the means of three measurements (mean ± SD, n = 3)
  2. C10:0 capric, C12:0 lauric, C14:0 myristic, C15:0 pentadecanoic, C16:0 palmitic, C16:1n − 9 cis-7 hexadecenoic, C16:1n − 7 palmitoleic, C17:0 margaric, C18:0 stearic, C18:1n − 9 oleic, C18:1n − 7 vaccenic, C18:2n − 6 linoleic, C18:3n − 3 α-linolenic, C20:0 arachidic, C20:1n − 9 11-eicosenoic, C20:2n − 6 eicosadienoic, C21:0 heneicosanoic, C22:0 behenic, C22:1n − 9 erucic, C24:0 lignoceric, C24:1n − 9 nervonic acids, SFAs saturated fatty acids, MUFAs monounsaturated fatty acids, PUFAs polyunsaturated fatty acids