Comprehensive Evaluation of Thai Pulse Flours: Physico-Chemical Properties, Functional Properties, and Bioactive Compounds Profiling for Health-Promoting Foods

This study investigates the physico-chemical characteristics, functional properties, and bioactive profiles of flours from four Thai pulses: black bean, red bean, mung bean, and white bean, with the aim of assessing their potential for health-oriented food products. Nutritional analysis showed significant differences among the flours in terms of protein, fiber, fat, and ash content. Black bean flour exhibited the highest phenolic (19.518 mg GAE/g) and flavonoid (31.943 mg QE/g) content, alongside the strongest antioxidant activity measured by DPPH, FRAP, and ABTS assays. Red bean flour had the greatest anthocyanin content (8.214 mg CyE/g) and water absorption capacity, while mung bean flour was distinguished by its high protein (25.965%) and fiber (17.460%) levels. Functional property assessments revealed variations in water absorption, solubility, and emulsifying properties, underscoring their versatility for different food applications. These results suggest that Thai pulse flours are promising ingredients for creating nutritionally enhanced foods with potential health benefits, including antioxidant-rich and low-glycemic products. Future research should focus on how cultivation and processing methods impact the stability and effectiveness of these bioactive compounds, further expanding their potential for use in the food industry.