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Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: https://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2025, 13(3), 114-126
DOI: 10.12691/jfnr-13-3-1
Open AccessArticle

Sustainable Local Gluten-free Flours: Nutritional, Physical, and Functional Characterization

Wafa Allouch Tounsi1, 2, , Dorra Sfayhi Terras1, Nessrine Haj Yahia1, Youkebed Zarroug1, Leila Doggui3, Mariem Bouhadida1, Ali Ouji1, Khalil Kamessi1, Mohamed Kharrat1 and Hajer Debbabi2

1Field Crop Laboratory (LR16INRAT02), National Institute of Agronomic Research of Tunisia, University of Carthage, Rue Hedi Karray, Ariana 2049, Tunisia

2Food Science and Technology Department (UR17AGR01), National Agronomic Institute of Tunisia, Carthage University, 43, Charles Nicolle Avenue – 1082 Tunis- Mahrajène- Tunisia

3Competitiveness pole of Bizerte, Union du Grand Maghreb Arab boulevard - 7080 Menzel Jemil, Bizerte, Tunisia

Pub. Date: March 16, 2025
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Cite this paper:
Wafa Allouch Tounsi, Dorra Sfayhi Terras, Nessrine Haj Yahia, Youkebed Zarroug, Leila Doggui, Mariem Bouhadida, Ali Ouji, Khalil Kamessi, Mohamed Kharrat and Hajer Debbabi. Sustainable Local Gluten-free Flours: Nutritional, Physical, and Functional Characterization. Journal of Food and Nutrition Research. 2025; 13(3):114-126. doi: 10.12691/jfnr-13-3-1

Abstract

Most of gluten-free (GF) bakery products available on the market are made with a restricted number of grains. Flours and starches from rice and maize are mainly used; for this reason, people affected by celiac disease frequently suffer from nutritional deficiencies. The use of a wider range of GF flours, rich in nutrients and phytochemicals, may improve the nutritional quality of GF products. In this work, an investigation of the physicochemical, mineral, and functional profiles in 16 GF flours belonging to different local varieties of legumes (chickpea, fava bean, and lentil), cereals (rice and maize) and pseudo-cereals (white quinoa, red quinoa and chia) was achieved. Significant differences could be observed across samples, legume flours presented very interesting nutritional characteristics: proteins (22 % - 28.71%), mineral composition especially in iron (52.05ppm to 152.45ppm), Zinc (36.96% - 51.28%) and Potassium (0.83% -1.13%); moreover, pulses were characterized by their high antioxidant activity (88.63%). Besides the important functional properties, such as the emulsifying activity and stability as well as the foaming capacity and foam stability, were noticed especially for lentil and fava bean flours. Finally, such interesting properties contribute to the selection of flours for healthier GF bakery products.

Keywords:
flours gluten-free functional properties physicochemical characterization

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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