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Table 2 Proximate composition of the Italian legume flours

From: Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

   Moisture (%) Proteins (% of d.m.) Lipids (% of d.m.) Carbohydrates (% of d.m.) Dietary fiber (% of d.m.) Ash (% of d.m.)
FL Fagiolo di Lamon 7.2 ± 0.4e 20.2 ± 1.5b 3.4 ± 0.2b 65.0 ± 3.5c 21.2 ± 1.5d 4.0 ± 0.4b
FCo Fagiolo di Controne 7.2 ± 0.5e 17.3 ± 1.5d 2.7 ± 0.3c 69.2 ± 5.0a 26.0 ± 1.3b 3.5 ± 0.2c
FCu Fagiolo di Cuneo 8.0 ± 0.8d 20.5 ± 2.0b 2.0 ± 0.4d 65.2 ± 3.0c 24.3 ± 2.3c 3.5 ± 0.3b
FSt Fagiolo Stregoni 10.2 ± 0.7b 17.2 ± 1.5e 2.3 ± 0.2c 67.3 ± 2.5b 22.6 ± 2.2c 3.3 ± 0.2c
FV Fagiolo Vellutina 11.1 ± 0.7a 18.6 ± 1.4d 2.5 ± 0.3c 64.5 ± 5.0c 26.5 ± 1.9b 3.8 ± 0.1b
FSa Fagiolo di Saluggia 10.9 ± 0.8a 18.4 ± 0.6d 2.6 ± 0.4c 65.8 ± 4.0c 22.7 ± 1.7c 3.0 ± 0.1c
FBw Fagiolo Badda di Polizzi (white) 7.3 ± 0.2e 21.0 ± 1.4b 2.6 ± 0.3c 65.4 ± 3.6c 19.6 ± 2.3d 3.6 ± 0.2b
FBb Fagiolo Badda di Polizzi (black) 8.5 ± 0.5d 19.0 ± 1.8c 3.5 ± 0.1b 65.2 ± 3.4c 19.4 ± 0.9d 3.6 ± 0.2b
CM Cece di Merella 8.8 ± 0.5d 15.7 ± 1.0e 6.2 ± 0.4a 66.5 ± 3.6b 27.5 ± 1.1b 3.5 ± 0.3c
CV Cece Alta Valle di Misa 8.9 ± 0.3d 20.0 ± 0.8c 6.3 ± 0.1a 61.2 ± 3.5e 26.8 ± 2.3b 4.0 ± 0.2b
CS Cicerchia di Serra de Conti 9.2 ± 0.5c 24.3 ± 1.5a 1.4 ± 0.2e 60.8 ± 3.5e 25.1 ± 1.2c 3.7 ± 0.4b
CC Cicerchia di Campodimele 9.3 ± 0.6c 24.1 ± 2.0a 2.2 ± 0.4d 61.5 ± 3.1e 32.1 ± 2.0a 3.8 ± 0.2b
LN Lenticchia di Castelluccio di Norcia 8.2 ± 0.7d 23.5 ± 1.2a 3.0 ± 0.5b 62.8 ± 2.5d 18.2 ± 1.9e 2.6 ± 0.1d
LU Lenticchia di Ustica 8.8 ± 0.4d 23.0 ± 1.0a 3.4 ± 0.2b 62.6 ± 3.7d 17.6 ± 2.1e 2.3 ± 0.2e
LS Lenticchia di Santo Stefano di Sessanio 8.7 ± 0.8d 22.0 ± 1.3b 3.2 ± 0.2b 64.1 ± 3.0d 25.2 ± 1.9c 3.0 ± 0.3d
LP Lenticchia rossa di Pantelleria 8.0 ± 0.5d 21.2 ± 1.5b 2.7 ± 0.1c 65.9 ± 2.9c 20.5 ± 1.1d 2.2 ± 0.1e
LA Lenticchia di Altamura 7.4 ± 0.2e 18.7 ± 0.9d 2.4 ± 0.2d 69.1 ± 2.2a 22.8 ± 1.8c 2.5 ± 0.2d
LV Lenticchia di Villalba 8.6 ± 0.5d 20.8 ± 1.5b 2.1 ± 0.2d 65.9 ± 3.0b 17.5 ± 0.4e 2.1 ± 0.2e
PS Pisello riccio di Sannicola 9.2 ± 0.7c 19.6 ± 1.0c 2.2 ± 0.2d 65.3 ± 2.0c 35.5 ± 2.9a 4.6 ± 0.3a
  1. The data are the means of three independent experiments ± standard deviations (n = 3)
  2. d.m. dry matter
  3. a–eValues in the same column with different superscript letters differ significantly (P < 0.05)