Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment

This study systematically evaluates proximate composition, color, techno-functionalities, and spectroscopy patterns of 19 legume and 16 nut commercial flours of the Mediterranean area. Effect of species, origin, and treatment were analyzed using a Generalized Linear Model. Except for legume proteins, species and origin significantly (p ≤ 0.001) affected flour composition, while heat treatment only had a significant effect (p ≤ 0.05) on nuts. A large variability was observed in fats (0.6–69 g/100g) and proteins (3.7–36 g/100g), and the FT-IR spectra reflected the 35-flours composition. Principal component model clearly distinguished flours based on their carbohydrate, fat, and protein contents. For legumes, color indices, bulk density, and emulsifying properties were significantly affected by species, origin, and treatment, while foaming properties were influenced only by species. For nuts, oil absorption capacity, emulsion properties, and foaming properties were significantly affected by species, origin, and treatment. The origin had a significant effect on water retention capacity (40–433 %) of nuts. The study findings contribute to a better knowledge of Mediterranean legume and nut flours, clarifying their distinct properties for a higher awareness in their use for the design of food products with tailored features. • Mediterranean legume and nut flours have distinctive compositions. • Species, origin, and treatment significantly affected flour techno-functionalities. • Spectroscopy proved to be an effective tool reflecting flour composition. • Proximate composition correlated with emulsifying activity and stability. • Findings enable more informed use of these flours for designing tailored foods.