Summary
This study developed and evaluated muffin formulations incorporating high-polyphenol green-lentil flour as a partial replacement for oatmeal flour, comparing nutritional attributes and environmental footprint through Life Cycle Assessment. The lentil-based muffin demonstrated improved nutritional properties including higher protein and fibre content, reduced fat, and presence of omega-3 fatty acids, whilst simultaneously exhibiting lower environmental impact across assessed categories. The findings support lentil flour as a sustainable, nutritious ingredient for gluten-free baked product development.
Regional applicability
Whilst the study was conducted in Portugal, the findings are broadly transferable to United Kingdom food production and consumer preferences, particularly given the UK's growing demand for plant-based protein alternatives and sustainable food choices. However, UK-specific LCA results would vary based on local agricultural conditions, supply chain distances, and energy sources.
Key measures
Nutritional composition (protein, fat, fibre, omega-3 fatty acids); Life Cycle Assessment environmental impact categories
Outcomes reported
The study compared the nutritional profile and Life Cycle Assessment (LCA) environmental impact of muffins made with green-lentil flour as a partial oatmeal substitute versus traditional oatmeal muffins. Results demonstrated that lentil-based muffins exhibited improved nutritional properties and reduced environmental impact across multiple categories.
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