New Delhi: A new study from the University of Adelaide, has revealed that chickpea and lentil flours pack a powerful nutritional punch, offering significantly higher levels of essential micronutrients like zinc and iron compared to commonly consumed cereal-based products like wheat and oat flours.
“We found that all the pulse products, like chickpea and lentil flours, were excellent sources of micronutrients,” said Thi Diem Nguyen, a PhD candidate in the School of Agriculture, Food and Wine at the University of Adelaide. “Particularly for zinc and iron nutrition, they outperformed cereal products like oat and wheat flours.”
The study, published in Food Composition and Analysis, aligns with recommendations from Food Standards Australia New Zealand, which advises fortification of food products with zinc and iron to help prevent dietary deficiencies, particularly in vulnerable groups such as children and pregnant individuals. These nutrients can be added through fertilization during crop growth or incorporated as ingredients in food production.
“This fortification strategy aims to improve public health by increasing the availability of essential micronutrients in commonly consumed foods,” said Dr. Stephanie Watts-Fawkes, a group leader and Future Making Fellow at the Waite Research Institute, University of Adelaide. “Our results indicated that pulse products, such as chickpea and lentil, are superior sources of protein and minerals, particularly of zinc and iron, with higher micronutrient bioavailability compared to the cereal products tested. Zinc and iron concentrations in cereal products like wheat and oat flour were lower than other products, suggesting that they may not meet the nutritional targets recommended by Food Standards Australia New Zealand.”
The study also examined how bioavailability, the body’s ability to absorb nutrients, is affected by other components in cereal grains.
“Nutrient absorption can be limited by co-existing antinutritional factors in cereal grain, like the presence of phytate,” said Nguyen. “Understanding how bioavailability varies among different cereal grains and legumes can help improve dietary recommendations and fortification strategies, ultimately addressing global micronutrient deficiencies, particularly in vulnerable populations.”
Nguyen emphasized that the findings provide valuable dietary guidance. “Individuals at risk of micronutrient deficiencies could include more pulses in their meals, which are rich in protein, zinc, and iron, and have high bioavailability,” she said.
The research team is now looking into ways to further enhance nutrient bioavailability in food crops. “We would like to investigate ways to reduce phytates naturally, such as optimising cooking or processing methods, developing low-phytate high-nutrient crops, and investigating how other micronutrients interact with phytates in cereals and pulses,” said Dr. Watts-Fawkes.
The findings highlight the potential for pulses to play a greater role in addressing nutritional deficiencies through diet and food fortification strategies.