Effects of ripening and parching on the quality characteristics,the chemical composition and the nutritive value of chickpea (Cicer arietinum L)

Physical properties and various chemical constituents of chickpea seeds were determined before and after ripening (malana and dry seeds of Giza 1 cultivar) and before and after parching (dry and parched seeds of Giza 2 cultivar). The raw dry seeds of Giza 2 were much smaller, lighter in mass and higher in seed coat percentage than those of Giza 1. Malana (green seeds at physiological maturity) seeds were large and uniform in size; they became smaller with much variation in seed size upon ripening. Parching significantly reduced the seed mass, but increased the seed volume. Marked differences in the chemical composition of the raw dry seeds were observed between the two cultivars which were grown under different environmental conditions. Ripening resulted in significant decreases in crude protein and polyphenol content but significant increases in nonreducing sugars, raffinose, neutral detergent fibre (NDF), add detergent fibre, cellulose, and phytic acid content. A considerable increase in Ca and Cu, a significant increase in in-vitro protein digestibility, but significant reductions in NDF, trypsin inhibitor activity and phytic acid content occurred upon parching.     

Composition and properties of starches from Virginia‐grown kabuli chickpea (Cicer arietinum L.) cultivars

Composition and properties of seeds and starches from five Virginia‐grown kabuli chickpea cultivars were investigated. The seeds had the average weight of 4.48 g per 10 g and volume of 641.2 mm³, and were rich in carbohydrate with starch as a principal constituent (59.2–70.9%). Resistant starch accounted for 7.7–10.4% of the total starch content. The composition and properties of the starches among the five cultivars were significantly different (P ≤ 0.05). All starches had a C‐type crystalline structure. The degree of crystallinity ranged from 21.1% to 27.4%, gelatinisation temperature from 7.97 to 11.2 °C and gelatinisation enthalpies from 2.18 to 3.76 J g^?1, and water absorption capacities from 90.7% to 117.5%. Different shapes and granule sizes were observed. Molecular weight of amylopectin was in the range of 6.35 × 10⁸–11.6 × 10⁸ Da. Cultivar ‘HB‐14’ was superior to the other cultivars, when combining larger seed size, higher resistant starch level and better properties.     

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.     

Milling performance in desi‐type chickpea (Cicer arietinum L.): effects of genotype,environment and seed size

BACKGROUND: Commercial experience suggests that desi chickpea cultivars vary in their milling quality. However, the relative effects of cultivar, growing environment and their interaction are unknown. This study examined the Australian pulse quality method for its effectiveness in comparing the milling quality of breeding lines. The main aims were (1) to determine if there were significant genotypic differences, (2) to quantify the effects of trial, testa content and seed size and (3) to determine if any of the milling quality or seed parameters were correlated. This information would then be used to improve the reliability and efficiency of testing breeding lines. RESULTS: Large genotypic differences were observed for the milling parameters dehulling efficiency (DE) and splitting yield (SY). The range was greater for SY (16.6%) than for DE (5.8%). Genotype × Trial interactions were significant for DE and SY, while genotype rankings were generally consistent between trials. Seed size and testa content were not significantly associated with either DE or SY. Environmental stresses that affected yield did not appear to influence milling results. CONCLUSION: The methodology used in this study was able to measure genotypic differences in milling quality. The results suggest that an efficient protocol for testing milling quality of chickpea genotypes would include analysis of at least two sites early in the breeding programme to discard very‐low‐SY genotypes, and further testing in subsequent years including at least one other site to identify high‐SY genotypes if desired. Copyright © 2007 Society of Chemical Industry     

Chemical composition,functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

Chickpea is an important food legume and is a major ingredient in many human diets. Chemical composition, physical parameters, functional properties and microstructural characteristics of three kabuli chickpea cultivars and the effects of three cooking methods were investigated. Carbohydrate and protein were two major components in all seeds. Cooking increased fibre, total carbohydrate and total and resistant starch contents, but decreased ash content. Protein and oil levels of the cooked samples either decreased or did not change significantly. Seed weight and density decreased with cooking. Hydration and swelling capacities as well as water absorption and holding capacities of cooked chickpeas were higher than raw samples, with the largest increases in the pressure‐cooked seeds. Seed weights were highly correlated with hydration (r = 0.89) and swelling (r = 0.76) rates. Emulsifying activity, emulsifying stability and foaming capacity of cooked chickpea flours decreased, while foaming stability increased. Chickpea flours had pronounced morphological changes after cooking.     

超临界CO_2萃取鹰嘴豆工艺研究及应用

采用超临界CO_2对鹰嘴豆中脂溶性成分进行萃取,对提取物进行高效气相色谱和高效液相色谱分析;并对萃余物采用酸碱法从中分离出蛋白质、淀粉和纤维,进而对鹰嘴豆这一特色食品进行全面评价。     

Study of selected quality and agronomic characteristics and their interrelationship in Kabuli‐type chickpea genotypes (Cicer arietinum L.)

Impact of genotype on quality, agronomic characteristics and their interrelationship in Kabuli‐type chickpea was investigated to provide significant feedback to breeder for selection/evolution of the most suitable varieties. Seven genotypes were studied for seventeen physical, chemical and agronomic characteristics. The effect of Kabuli‐type chickpea genotype on the physicochemical parameters, cooking time and agronomic characteristics were significant. Maximum seed size and volume were recorded for CC98/99 (0.32 g and 0.26 mL seed^?1, respectively), density and swelling index for the genotype FLIP97‐179C (having minimum seed size and volume), while the rest of the genotypes were statistically the same. Weight, volume after hydration, hydration capacity and swelling capacity followed the same pattern. Maximum moisture, protein and mineral concentration were noted in CC98/99. Seed protein concentration for the remaining genotypes was statistically non‐significant from one another. Longer period was taken by CM 2000 for flowering and maturity (130 and 181 days, respectively). Minimum time to flowering and maturity was taken by CC98/99. Genotype CC 98/99 outyielded all other genotypes (2107 kg ha^?1). Seed size and seed volume were strongly and positively correlated with protein content, weight after hydration, volume after hydration, hydration and swelling capacities (r = 0.83–1.0). Strong correlation was also noted among different agronomic characters.     

Genotype and growing environment influence chickpea (Cicer arietinum L.) seed composition

BACKGROUND: As a first step towards genetic improvement of seed quality in chickpea (Cicer arietinum L.), seven desi and nine kabuli varieties were grown at multiple sites to assess the affect of environment on seed yield, weight and selected seed constituents. The sites were chosen to represent a range of environments in chickpea production areas of the Canadian prairies. RESULTS: Genotype × environment interaction effects on starch, amylose and protein (desi only) concentrations and seed yield were significant, suggesting that the varieties did not perform consistently relative to each other in the different environments. Starch concentration was negatively correlated (r_kabuli = ?0.25, P < 0.05; r_desi = ?0.16, P < 0.05) with protein concentration in both chickpea market classes. However, repeatability estimates of starch, amylose and protein concentrations were low and inconsistent across chickpea market classes, possibly owing to complex biosynthetic pathways for these constituents. CONCLUSION: The results suggest that testing for seed constituent traits over a range of environments will be required to improve seed quality in individual chickpea varieties. The best selection strategies for seed constituent improvement in chickpea will be influenced by genotype and genotype × environment interaction for these traits. The negative relationship between seed constituents and yield indicates that selection for chickpea cultivars with desired seed composition may require compromise and indirect selection. Copyright © 2009 Crown in the right of Canada. Published by John Wiley & Sons, Ltd.     

A Method to Estimate the Hydration and Swelling Properties of Chickpeas (Cicer arietinum L.)

ABSTRACT:  Existing methodologies for estimating hydration properties in pulses (a potential indicator of cooking time) can be misleading and few measure both maximum hydration and the rate of hydration. Therefore, a new method, based on the Mitscherlich equation, was proposed and compared to existing methodologies. It was shown to be a superior estimator of both maximum hydration and hydration rate in desi and kabuli chickpeas. The new method was also superior for estimating maximum swelling and the rate of swelling in desi and kabuli chickpeas. Hydration and swelling data for 6 desi and 4 kabuli chickpea genotypes were compared using the new method and showed large genotypic differences. Use of the new method is recommended for estimating the hydration parameters of desi and kabuli chickpea for industry purposes and for selection of genotypes in breeding programs.     

Determination of Polyphenols,Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)

ABSTRACT: Dry legumes are staple and potentially functional food, being a good source of polyphenols, flavonoids, and antioxidant activity. The objective of this study was to determine the total polyphenol content (TPC), total flavonoid content (TFC), and their relation with antioxidant capacity in 17 chickpea lines having colored seed coats (black, red, brown, green, rubiginous, gray, yellow, cream, or beige). The seed coat usually contains more than 95% of these compounds. In this study, both TPC and TFC varied significantly among different lines and were highly correlated to antioxidant activity. Colored seeds contained up to 13-, 11-, and 31-fold more TPC, TFC, and antioxidant activity, respectively, than cream- and beige-color seeds. Thus, colored chickpea could be a potentially functional food in addition to its traditional role of providing dietary proteins and dietary fibers.     

鹰嘴豆多糖抗疲劳生物功效及其机制研究

探讨鹰嘴豆多糖的抗疲劳生物功效及其机制。采用水浸提法提取鹰嘴豆多糖后,对小鼠进行分组灌胃试验:将小鼠分为对照组及鹰嘴豆多糖低、中、高三个不同浓度剂量组灌胃25d,进行负重游泳试验,并对其血清与肝脏的超氧化歧化酶(Superoxide Dismutase SOD)活性、丙二醛(Maleic Dialdehyde MDA)含量及肌糖原、肝糖原、血清尿素氮、血乳酸水平等进行测试。结果显示:鹰嘴豆多糖能延长小鼠的负重游泳时间,增强小鼠血清和肝脏的SOD活性,降低MDA含量,提高肝糖原、肌糖原储备量,降低小鼠运动后血清尿素和血乳酸水平。说明鹰嘴豆多糖具明显的抗疲劳功能。     

Physical properties,chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds

Chia seeds were utilized by Aztecs as food and for medicinal purposes. Nowadays, this crop is gaining importance in many countries, due to its nutritional attributes. Some physical properties and chemical characteristics of chia seeds from four different regions of Mexico were evaluated and compared. Seed size distribution was not significantly affected (P > 0.05) by the region, with similar values of seed length (2.03–2.10 mm), width (1.27–1.32 mm), thickness (0.77–0.81 mm) and surface area (4.95–5.42 mm²). Bulk density (662–741 kg m^?3), geometry and granulometric distribution were also determined. Origin of tested seeds significantly (P < 0.05) influenced their composition; all seeds had high contents of protein (18.5–22.3%), fat (21.5–32.7%) and fibre (20.1–36.1%). Chia seeds ratio between omega‐3 and omega‐6 fatty acids was 3:1 for the studied regions; seeds from Chiapas and Michoacán had the highest proportion of ω‐6 and ω‐3 fatty acids. The studied seeds contained phenolic compounds in the range of 0.53–0.71 mg GAE g^?1.     

Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties

BACKGROUND: Physical characteristics of chickpea (Cicer arietinum L.) seeds such as grain size, weight and hull content are important from a milling and marketing point of view. Chemical characteristics provide the information on nutritional status of grains. Chickpea of Desi (cv. A1) and Kabuli (cv. L550) cultivars were analyzed for their physicochemical, milling and milled flour quality characteristics. RESULTS: Between dry and wet milling, higher yield of dhal was obtained from wet milling, which was found to be true in both cultivars. An extra yield of 2–4% was obtained in wet milling. Between the cultivars, Desi was found to be the higher dhal‐yielding cultivar in both dry and wet milling methods. Fat, ash and protein contents were found to be higher in Kabuli than in Desi and the values were respectively 5.3%, 3.5% and 24.9% for Kabuli and 4.3%, 2.2% and 22.6% for Desi. CONCLUSION: The chickpea cultivars Desi and Kabuli vary significantly in their physical properties such as seed color, size, 100‐seed weight and 100‐seed volume. Between the dry and wet milling, a higher yield (2–4%) of dhal was obtained from wet milling. Between the cultivars, electronic nose analysis of chickpea flour indicated the possibility of differentiating the variations associated with varietal difference and milling. The gel electrophoresis pattern of chickpea showed as many as 15 protein bands in flours from both the cultivars, either in phosphate or SDS buffer. The Rapid Visco Analyzer profile did not show a significant difference between the two cultivars. Copyright © 2008 Society of Chemical Industry     

Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars

BACKGROUND: Chickpea (Cicer arietinum L.) proteins have received attention during recent years owing to their higher biological values and better functional ingredients than oilseed proteins. In this study the composition, fractionation, electrophoretic behaviour and functional properties of five chickpea protein concentrates were determined. RESULTS: The chickpea proteins contained 15.9–54.8 g kg^?1 albumin, 48.9–154.1 g kg^?1 globulin, 39.2–76.5 g kg^?1 glutelin and traces of prolamin. Electrophoresis of the various fractions revealed that albumin and globulin were made up of sub‐units of different molecular weights ranging from 7 to 96 kDa. Water and oil absorption of the protein concentrates varied from 1.15 to 2.75 g g^?1 and from 2.60 to 5.65 g g^?1 respectively. Foaming capacity and foam stability of the protein concentrates were good and improved with the addition of salt (10 g L^?1 NaCl) or sugar (100 g L^?1 sucrose) at both isoelectric and neutral pH. Emulsifying capacity and emulsion stability of the protein concentrates were good and excellent respectively. CONCLUSION: Protein concentrates prepared from chickpeas have potential use in food formulations owing to their good emulsifying/foaming and water/oil‐binding capacities. Copyright © 2008 Society of Chemical Industry     

鹰嘴豆萌发过程中营养成分和抗营养因子的变化规律

鹰嘴豆在22℃萌发1～6d,研究其在萌发过程中淀粉、可溶性糖、蛋白质、各种氨基酸以及作为抗营养因子的总酚和植酸含量的变化规律。结果表明：鹰嘴豆萌发过程中淀粉含量不断下降,由初始42.60%下降到第6天的30.45%;可溶性糖含量由初始的11.56%急剧降到了第2天的6.06%,之后又缓慢增加,第6天增加至7.80%;蛋白质含量由最初的20.92%增加到第6天的25.71%。鹰嘴豆氨基酸组成以天冬氨酸、谷氨酸、精氨酸为主,含硫氨基酸(蛋氨酸和半胱氨酸)含量比较低。萌发过程中,天冬氨酸、苯丙氨酸和酪氨酸含量有显著增加,而两种含硫氨基酸含量显著降低。总酚含量由初始的0.78‰降低至第6天的0.55‰,植酸含量从最初的1.29%降至第6天的0.67%。萌发过程中鹰嘴豆各营养成分和植酸的含量发生了较显著的变化,其中植酸和总酚的含量下降,增加了鹰嘴豆的生物可利用度。