Nutritional composition and in vitro digestibility of flours and protein concentrates from kabuli chickpeas and green lentils

Lentils and chickpeas are nutritious crops and important for food security, especially among low-income countries. The aim of this study was to compare protein concentrates from lentils and chickpeas, obtained by alkaline extraction and acid precipitation, and their respective flours. They were compared by means of their nutritional composition, including macro and micronutrients, anti-nutritional factors, flatulence-promoting oligosaccharides, and protein digestibility. Lentil and chickpea concentrates presented 80% and 73% proteins respectively, while their flours presented 23% and 19%, on a wet basis. Chickpeas presented higher levels of ash, fat, fiber, and carbohydrates in both flour and concentrate. Potassium, phosphorus and magnesium were minerals with higher concentration in flours and concentrates, with an increase in sodium in the concentrates compared to the flours. Concentrates also had high contents of iron and essential amino acids. Trypsin inhibitors increased in lentil concentrate but reduced in chickpea protein concentrate when compared to their respective flours, while phytic acid increased in both concentrates. Flours and concentrates showed low levels of flatulence-promoting oligosaccharides. Protein concentrates presented higher digestibility when compared to the flours. Nutritionally, it was observed that the concentrates are suitable options for the food and beverage industries in the development of plant-based products. • Chickpea and lentil ingredients are alternative sources for the plant-based market • The amino acid composition in all ingredients meets FAO requirements • Flatulence-causing compounds were nearly entirely removed in concentrates • Lentil and chickpea proteins in the concentrates showed digestibility over 85%