Evaluation of bioactive properties of Vicia narbonensis L. as potential flour ingredient for gluten-free food industry

• Published in: Journal of functional foods 2018-08, Vol.47, p.172-183
• Main Authors: Del Pino-García, Raquel, Rico, Daniel, Martín-Diana, Ana Belén
• Format: Article
• Language: English
• Subjects: Antihypertensive; Antinutrient; Antioxidant; Gluten-free; Pulse flour; Vicia narbonensis
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.05.049

[Display omitted] •Narbon bean has great potential as pulse flour for development of gluten-free snacks.•Narbon bean crackers had higher protein and dietary fibre than oat and wheat controls.•Narbon bean crackers had lower fats, carbohydrates and glycaemic load than controls.•Narbon bean crackers showed high in vitro antioxidant and antihypertensive activities. Narbon bean (Vicia narbonensis L.) is traditionally used for animal feeding, although limited by its high antinutritional factor γ-glutamyl-S-ethenyl-cysteine (GEC) content. However, it could be a protein and bioactive compound source in human nutrition. This study aimed to select suitable V. narbonensis cultivars for developing gluten-free functional snacks. Among the six cultivars assessed over three different growing seasons, those with better nutritive and bioactive properties were ZV-145 (highest protein and lowest fat and GEC levels; high in vitro ACE inhibitory capacity) and ZV-156 (highest antioxidant potential as determined by the Folin-Ciocalteu, ORAC, ABTS and DPPH assays). Rice crackers including 40% of these two flours showed increased protein and total dietary fibre content, lower fat and carbohydrate content, reduced glycaemic load, and increased antioxidant and ACE inhibitory activities, when compared to controls (oat or wheat). In conclusion, incorporation of Narbon bean flour enhanced gluten-free snack’s nutritive value and bioactive properties.