Three commercial chick-pea (Cicer arietinum L.) and sweet
chestnut (Castanea sativa Mill) flours were purchased at a local
supermarket as well as the same number of green and red lentils
(Lens culinaris Medik). Three commercial soft wheat flours (0 type)
were also bought and used as a comparison. The legume grains
were ground in a refrigerated mill (Janke and Kunkec Ika Labortechnik,
Germany) and the wholemeal flours were sieved to obtain
a granulometry of 0.5 mm. Only for lignans analyses, flours were
defatted with hexane and diethyl ether for 8 h in a Soxhlet
apparatus.