Research progress on lentil-based composite flours: physicochemical, techno-functional properties, and high-performance food applications
Main Article Content
Keywords
Composite Flour; Lentil; Physicochemical Properties; Functional Properties; Farinograph
Abstract
As the global population continues to grow, there is an increasing need to explore alternative nutrition sources that are sustainable, affordable, and environmentally friendly. Lentils, from leguminous crops, are a promising option because of their high protein content and numerous health benefits. The Food and Agriculture Organization (FAO) has recommended the development of composite flours as an effective way to incorporate local, nutritious grains into food products. Composite flours are mixtures of different flours, often combining traditional grains with healthier alternatives like lentils. These flours are cost-effective, quick to produce, and improve food quality. While many studies explore lentil-based composite flours, few provide comprehensive reviews of their physicochemical and technological properties. Understanding these properties—such as water absorption, binding capacity, and effects on food texture and flavor—is crucial for predicting their quality and potential applications in various food systems. By reviewing the techno-functional and physicochemical characteristics of lentil-based composite flours, this study aims to fill that gap and provide insights that could promote the commercialization of food products made with these flours. Ultimately, this could help make healthier, sustainable food options more accessible to a larger population.
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