Comparison of the Proximate Compositions, Nutritional Minerals, Pasting Properties, and Aroma Differences of Flours from Selected Yellow Pea Cultivars Grown across the Northern Great Plains

This research aimed to understand functionality and aromatic compound differences of yellow pea (YP) flours as affected by seven YP cultivars. All of the grains were ultracentrifugally milled to superfine flours with a particle size range of 7-58 mu m. The ash, crude protein, lipid, and total starch contents of these flours were in the ranges of 2.21-3.10%, 22.50-28.69%, 0.993.43%, and 43.62-49.60%, respectively. Most of the flours were good natural sources of Mg, P, K, Cu, Fe, Mn, and Se. The pasting properties, including peak viscosity, breakdown, and final viscosity, of the YP flours varied among seven cultivars. Headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with untargeted metabolomic approaches differentiated the aromatic profile of YP flours from the cultivars via 17 representative aromatic components with various levels of intensity. This study indicated that YP cultivars had an essential impact on physicochemical properties and aromatic profile of the flour.