Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making

The feasibility of adding chick-pea flour substituting part of wheat flour in yeast-leavened bread-making in order to increase the protein value, was studied. A 70% extraction chick-pea flour of commercial granulometry (150 mu) was prepared. Wheat flours of 74% and 78% extraction were then blended with 5%, 10% and 15% of chick-pea flour. Every flour and blend were subsequently analyzed to determine protein, ash, fiber, fat and maltose content, as well as sedimentation, farinogram and bread-making. Addition of chick-pea flour increased protein, fiber, ash and fat content in the blends, not causing a severe effect on quality, even at the 15% level of substitution. Blends showed an increase in maltose content, W value and bread specific volume. Furthermore, breads prepared were of good quality even without the use of maturing agents.     

Elaboration of an yogurt made of a milk and chickpea (Cicer arietinum) mixture

The objective of this work was to establish the experimental conditions for the production of yogurt extended with chickpea (Cicer arietinum), inoculated with St. thermophilus and L. bulgaricus and compare its chemical, microbiological and sensorial characteristics versus a yogurt made of skimmed milk. Results indicated that 70:30 and 80:20 (skimmed milk and chickpea extract) mixtures obtained by chemical score fulfilled with the proposed objectives. Yogurt made with 70:30 mixture added with modified starch (ULTRA SPERCE M and COL-FLO), did not remove syneresis present in these products and did not improve its sensory characteristics neither. Nevertheless, yogurt made with 80:20 mixture and modified starch (ULTRA SPERCE M) removed syneresis and present flavor and texture characteristics alike yogurt made of milk, this "extended" yogurt was accepted by the 80% of the judge and fulfill with yogurt specification established in the mexican regulations for this products.     

Use of chickpea (Cicer arietinum L.) in non-dairy formulas. I. Chemical composition and nutritive quality of chickpeas and a comparison with commercial infant formulas

A study was carried out to determine, in rats, the chemical composition and protein quality determinations: PER, NPR and NPU of chick-pea, milk powder and two different commercial infant formulas for babies with lactose intolerance. The formulas studied were "Casec" (calcium caseinate), "Sobee" (soy flour), "Plenilac" (milk powder) and cooked chick-pea flour, alone or supplemented with methionine and/or tryptophan. The protein and fat contents of "Casec" were 88 and 2%, respectively, while chick-pea, "Sobee" and "Plenilac" exhibited 18.9 and 8%, 22 and 18%, 26 and 28%, respectively. The four products were deficient in sulfur amino acids, with "Sobee" exhibiting the lowest chemical score (57), followed by chick-pea (62), "Casec" (68) and "Plenilac" (82). The chick-pea supplemented with methionine was deficient in valine (C.S. 76). The higher values of PER, NPR and NPU were obtained with the chick-pea supplemented with methionine, and with the "Plenilac" samples, while chick-pea without amino acid supplementation, however, had a protein quality similar to "Casec" and to "Sobee". According to these results, therefore, chick-pea alone or supplemented with methionine can be utilized as a milk substitute in malnourished children with lactose intolerance.     

Effect of thermoplastic extrusion on lysine availability of chickpea (Cicer arietinum, L.) flour

The aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71%, was verified at 27% feed moisture level.     

Chemical composition and biological quality of defatted hazelnut flour

The results of the chemical composition and biological quality of deffated hazel nut flour are shown. The samples analyzed contained significant amounts of proteins (19%) comparable to legume flour, higher than cereals and lower than deffated oleaginous flours. The oil extracted from the seed was analyzed and the average results obtained were the following: Refraction index, 1.47; saponification No. 184.8; iodine No. 85.0. The average composition of the fatty acids obtained by gas liquid chromatography was: Palmitic acid 2.3% Palmitoleic acid 37.0% Stearic acid 0.5% Oleic acid 39.5% Linoleic acid 6.9% Linolenic acid 1.1% Eicosanoic acid 2.3% Eicosaenoic acid 4.6% Docosenoic acid 3.4% Tetraeicosanoic acid 0.3% These results indicate a good-quality oil due to the low content of linolenic acid. The nutritive value of the deffated meal measured in the rats gave a net protein ratio (NPR) of 3.58, lower than the corresponding casein value (4.10). The true protein digestibility measured in the rat gave a value of 7.3%, compared to 95% for casein. The amounts of iron and phosphorous are comparatively lower than those reported for rape-seed meal and sunflower meal.     

Modeling and optimization of bioactive compounds from chickpea seeds (Cicer arietinum L)

The aim of study was to model and optimize the extraction of polyphenols and flavonoids with expressed antioxidant activity from chickpea seeds using a central composite design. The optimal extraction conditions were the extraction time of 145.5 min, ethanol concentration of 83.7% and liquid-to-solid ratio of 24.9 (expressed as cm³ per g). The content of total polyphenol and flavonoid was 2.75 g gallic acid equivalent per kilogram of the dried extract and 0.147 g rutin equivalent per kilogram of the dried extract, respectively. Using 2,2-diphenyl-1-picrylhydrazyl assay, it was found that the optimal extract had the IC₅₀ of 1.55 mg cm^?3.     

Obtention of a protein concentrate of chickpea (Cicer arietinum) by ultrafiltration]

A protein concentrate was obtained from chick-pea (Cicer arietinum) flour aqueous extract. The factor involved in the recovery of protein were the flour: water ratio, and the pH. The best aqueous extract was subjected to infiltration in a Romicon HF1/2SSS unit equipped with hollow fiber membranes cartridges with a nominal molecular-weight cut-off point of 50,000 daltons. The concentrate was spray-dried and the product obtained had the following composition, expressed in g/100 g: 67.8 protein with 4.9 g/16 g N of reactive lysine; 17.3 fat, 10.0 carbohydrates, and 4.9 ash (dry basis). The nitrogen solubility index was 93 and the color, by Hunter, was L = 86.8.     

Elaboration of "cotija" type cheese made of whole milk and chickpea (Cicer arietinum L.) mixture

The objective [corrected] of this work was to elaborate "cotija" type cheese prepared with whole milk and chickpea (Cicer arietinum L.), inoculated with S. Thermophilus and to compare its physicochemical, microbiological and sensorial characteristics with a commercial cheese. Two mixture were selected 70:30 and 80:20 (whole milk:chickpea paste). Both mixture were ground, pasteurized and inoculated with. S. Thermophilus, to develop taste and aroma. Two rennet concentrations (1:10,000 and 2:10,000), lactic acid and 50% CaCl2 solution were used in both products. Results showed that cheese made with 70:30 mixture and 1:10,000 rennet concentration gave a weak curde and 12% of total solids were lost; in the same way as 70:30 mixture and 2:10,000 rennet concentration. Nevertheless, cheese made with 80:20 mixture and 10,000 or 2:10,000 rennet concentration showed hard consistency of its curd. Addition of 10% sodium chloride solution to he 80:20 mixture cheese, made better whey drain, and a "cotija" type cheese with similar sensory characteristics as a whole milk cheese, was obtained. Chemical and physical analysis of the extended "cotija" type cheese showed 14.3 +/- 0.42 and 15.5 +/- 0.21 g/100 g of protein and lipid content respectively. Microbiologically, the extended "cotija" type cheese is pathogenic microorganisms free for human consumption. Sensory evaluation of the chickpea "extended" cheese showed a 80% acceptance while the acceptance of the whole milk commercial cheese was 90%.     

Phosphorus fertilizer response in narrow-leafed lupin (Lupinus angustifolius L.) and chickpea (Cicer arietinum) compared to wheat (Triticum aestivum) in early growth

A glasshouse experiment was conducted to examine the comparative growth and P uptake response following P fertilizer application in lupins (Lupinus angustifolius L. cv. Chittick) and chickpeas (Cicer arietinum cv. Tyson) compared to wheat (Triticum aestivum cv. Sunstar). Measurements of dry matter, phosphorus uptake and nodule numbers were made at 50 and 100 days after sowing. At the 50 day harvest, the two legume crops produced less dry matter and accumulated less plant P than wheat but no such species interactions were present at the 100 day harvest. Chickpeas showed strong positive responses in nodule numbers with increasing rates of P fertilizer while such effects were less and more variable with lupins.     

Response of chickpea (Cicer arietinum) to zinc fertilization and its critical level in soils of semi-arid tropics

In a greenhouse experiment the response of chickpea (Cicer arietinum) to zinc fertilization was examined using 27 soils from the semi-arid tropics. The critical level of DTPA extractable soil Zn was evaluated. Zinc additions to the soil increased the dry matter yield of six weeks old plant shoot, grain and straw significantly at the 5 mg kg^–1 level, but tended to decrease it at the 10 mg kg^–1 level.The DTPA extractable Zn of the soils ranged from 0.28 to 1.75 ppm and was negatively correlated at 1 per cent level with pH (r = – 0.81) and positively with organic carbon (r = 0.79) and Olsen's P (r = 0.63). The per cent yield increase or decrease over zero zinc ranged from 67 to – 16 in respect of grain yield and was positively correlated with available Zn (r = 0.86^**). Zinc concentration in plants was greatly increased with the application of Zn and accumulation of Zn was higher in grain than straw. The critical level of available zinc in soil below which plant response to Zn fertilization may be expected was 0.48 mg Zn kg^–1 soil. Soils between 0.48 to 0.70 mg kg^–1 of DTPA extractable Zn appear boarderline and a negative response to applied Zn was observed in soils of high Zn category. The results show the suitability of DTPA soil test for demarcating soils on the basis of plant response to zinc fertilization.     

Use of chickpea (Cicer arietinum L.) in non-dairy formulas. II. Nitrogen balance in children with lactose intolerance, fed with a formula based on chickpea and a commercial soybean product

The nutritive value of chick-pea and soy infant formulas was evaluated. Nitrogen balance was performed in 17 malnourished babies, seven of which were fed with the chick-pea formula, and 10 with the soy commercial formula (Sobee). The percentage of absorption, retention and biological value of the chick-pea formula were 72.4, 26.4 and 35.1, respectively and 69.6, 24.3 and 34.0 in the same order, with the soy formula. Since the nutritional quality of the chick-pea was not different to the commercial soy formula and the diarrhea was better controlled by the former, this formula could be recommended in the treatment of lactating babies with lactose intolerance.     

Studies on the development of infant foods from plant protein sources. Part I. Effect of germination of chickpea (Cicer arietinum) on the nutritive value and digestibility of proteins

For the purpose of developing an infant food of improved dispersibility characteristics and high nutritive quality, different treatments and technologies were applied to chickpea (Cicer arietinum). Samples were germinated for two and four days at room temperature (25 - 27 degrees C). One portion of each germinated chickpea sample was boiled for 40 min and the other portion was autoclaved at 15 psi for 15 min. These processed samples were then compared with the corresponding value of raw germinated and ungerminated samples as well as with the ungerminated processed ones for the following characteristics: chemical composition, contents of antiphysiological factors, solubility of proteins, lysine availability, net protein ratio (NPR), and digestibility of proteins. Germination caused an increase in the protein content of the seeds. No appreciable changes were observed in the trypsin inhibitor and tannin contents during germination. Availability of lysine was found slightly lower in the germinated seeds. The solubility of the nitrogenous constituents was markedly increased during germination. Along with processing, germination had no beneficial effect in improving protein quality, although digestibility of the proteins was increased. Boiling was more advantageous in the case of germinated seeds than autoclaving, whereas the reverse was true in the case of ungerminated seeds.     

The effect of colloidal solution of molybdenum nanoparticles on the microbial composition in rhizosphere of Cicer arietinum L.

The use of colloidal solutions of metals as micronutrients enhances plant resistance to unfavorable environmental conditions and ensures high yields of food crops due to the active penetration of nanoelements into the plant cells.Microbiological examination of rhizosphere soil have revealed that combined use of colloidal solution of nanoparticles of molybdenum (CSNM, 8 mg/l), and microbial preparation for pre-sowing inoculation of chickpea seeds stimulates the development of ‘agronomically valuable’ microflora. It was shown that combined seed treatment with colloidal solution of Mo nanoparticles with microbial preparation have stimulated nodule formation per plant by four times compared to controls. Single treatment with CSNM increased the number of nodules by two times, while the treatment of microbial preparation have not significantly affected the number of nodules per plant.

PACS

Colloids, 82.70.Dd; Ecology, 87.23.-n     

Effect of Rhizobium inoculation and nitrogen fertilization on yield and protein content of six chickpea (Cicer arietinum L.) cultivars in marginal soils under irrigation

A field experiment was carried out for two consecutive seasons 1994/95 and 1995/96 at ElRwakeeb (a sandy clay loam) to study the effect of Rhizobium sp. (Cicer) inoculation and N fertilization on six chickpea cultivars (Baladi, Gabel marra, NEC 25–27, NEC 2010, ILC 1919, and Flip 85–108). Plants were either inoculated with three Rhizobium sp. (Cicer) strains (TAL 480, TAL 620 and TAL 1148) separately, or N fertilized (50 kg N ha-1). The results of the two seasons indicated the absence of infective strains for chickpea in the soil. Rhizobium inoculation or N fertilization significantly increased the total nodule number per plant, 100 seed weight, yield and protein content of seeds. The results indicated that the three Rhizobium strains are infective and effective in nitrogen fixation. Inoculation with Rhizobium strain TAL 1148 resulted in a significant increment in most of the parameters studied, compared to other strains and untreated control. Cultivar ILC 1919 was the best yielding cultivar, whereas, cultivar NEC 2010 contained the highest protein content, however cultivar Gabel marra showed the highest amount of protein due to inoculation or N fertilization, in the two seasons. Inoculation with Rhizobium strain TAL 1148 increased yield by 72 and 70%, whereas, 50 kg N ha-1 increased it by 70 and 69% in the first and second seasons, respectively. The amounts of protein accumulated (kg ha-1) due to N or Rhizobium inoculation were determined for all cultivars. The results obtained from the inoculation were comparable to those of 50 kg N ha-1.     

Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean

Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The addition of bean to tortilla modified the starch digestibility and antioxidant characteristics of tortilla, obtaining a product with nutraceutical characteristics.     

Chemical composition and biological evaluation of debitterized and defatted neem (Azadirachta indica) seed kernel cake

Two samples of debitterized and defatted neem (Azadirachta indica) seed kernel cakes were analyzed for their nutrient composition, and the cake protein quality was evaluated in weanling rats. The cake is a good source of protein (45–50%), phosphorus, calcium and iron. Trypsin inhibitory activity was detected in the cake, but it was low (15–17 TIU/mg protein). Lysine content of the cake protein was higher than most of the cereal proteins but lower than that of legume proteins. Sulphur-containing amino acids were the limiting amino acids of the cake protein. When the cake contained a low amount of fat and was devoid of neem smell, its PER and NPU were comparable to those of any other oilseed cake. Animals receiving 84% neem cake diet did not exhibit any toxic symptoms. Therefore, neem seed kernel cake may be included in animal feeds.     

Mechanical properties of poly(lactic acid) and wheat starch blends with methylenediphenyl diisocyanate

Poly(lactic acid) (PLA) and wheat starch are biodegradable polymers derived from renewable sources. A previous study showed that thermally blending starch and PLA in the presence of methylenediphenyl diisocyanate (MDI) enhanced the mechanical properties of the blends. In this work, blends of PLA with various levels of wheat starch and MDI were hot mixed at 180°C then hot‐pressure molded at 175°C to form test specimens. The blends were characterized for mechanical properties, fracture microstructure, and water absorption. Pure PLA had a tensile strength of 62.7 MPa and elongation of 6.5%. The blend with 45% wheat starch and 0.5 wt % MDI gave the highest tensile strength of about 68 MPa with about 5.1% elongation. The blend with 20% starch and 0.5 wt % MDI had the lowest tensile strength of about 58 MPa with about 5.6% elongation. Dynamic mechanical analysis showed that storage modulus increased and tan δ decreased as starch level increased, but almost leveled off when starch level reached 45% or higher. Water absorption of the blends increased significantly with starch content. Yet the blend, if water proofed on its surface, has potential for short‐term disposable applications. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 84: 1257–1262, 2002; DOI 10.1002/app.10457     

Viscoelastic and adhesion properties of hot-melts made with blends of ethylene-co-n-butyl acrylate (EBA) and ethylene-co-vinyl acetate (EVA) copolymers

Several hot-melts (HMAs) were prepared by using blends of ethylene-co-n-butyl acrylate (EBA) and ethylene-co-vinyl acetate (EVA) copolymers - EBA/EVA. HMAs were prepared with mixtures of EVA copolymers with 18 (EVA18) and 27 (EVA27) wt% vinyl acetate contents and EBA copolymer with 27 wt% n-butyl acrylate, polyterpene resin and mixture of microcrystalline and Fischer-Tropsch waxes. HMAs made with EBA/EVA blends showed lower viscosities and reduced shear thinning than the ones made with EBA or EVA due to differences in compatibility, but both the set time and the open time were not affected as they depended mainly on the wax nature and amount. The increase of the vinyl acetate (VA) content in EVA copolymer reduced the crystallinity of the EBA/EVA blends. Even EBA copolymer was more compatible with EVA27 than with EVA18 (the α- and β-transitions shown in DMTA plots were closer) and the compatibility did not vary with the EBA content in the blends. The addition of polyterpene resin and the mixture of waxes decreased the compatibility of the EBA/EVA blends, the higher compatibility was observed for the HMAs made with only one copolymer. The tack of the HMAs depended on their EBA/EVA contents, EBA/EVA27 HMAs showed broader temperature interval with higher tack, while the tack of EBA/EVA18 HMAs blend decreased and the temperature interval with tack was shortened and shifted to lower temperatures. Adhesion to polypropylene film was improved in HMAs made with 75 wt% EBA/25 wt% EVA18 and 50–75 wt% EBA/50-25 wt% EVA27. The adhesion to aluminum film of EBA or EVA hot melts was improved only in the joints made with EBA/EVA 27 HMAs, more noticeably when they contained higher EBA content.     

Mechanical and thermal properties,morphology and relaxation characteristics of poly(lactic acid) and soy flour/wood flour blends

Poly(lactic acid) (PLA) is a biodegradable polymer derived from sugar‐based materials, and its applications are varied. PLA blends are commonly employed to overcome certain disadvantages such as poor impact strength, low heat distortion temperature, poor processability and relatively high cost. In this study, blending PLA with soy flour (SF), wood flour (WF) and sodium bisulfite‐modified SF was used to improve the adhesion to PLA. In all cases, 0.5 wt% methylenediphenyl diisocyanate (MDI) was used as a coupling agent. Mechanical and thermal properties, morphology and relaxation characteristics of the blends were investigated. The results showed that MDI was an effective coupling agent for the WF/PLA system in improving tensile strength and elongation. Differential scanning calorimetry results indicated that SF and modified SF act as nucleation agents and facilitate the crystallization behavior of PLA by increasing the percentage crystallinity. From mechanical relaxation of the temperature‐variant system, we determined how the mechanical relaxation time evolves during the course of heating and obtained the Kohlrausch–Williams–Watts parameter and activation energy (ΔE). PLA and its blends exhibited highly homogeneous relaxational dynamics in their transition from glass to liquid, and ΔE of PLA and its blends is mainly affected by their densities and compositions. Copyright © 2010 Society of Chemical Industry