Relationships Between Selected Properties of Seeds,Flours, and Starches from Different Chickpea Cultivars

ABSTRACT

Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T _o, T _p, T _c, and ΔH _gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH _gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.     

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.     

In vitro starch digestibility,expected glycemic index,and thermal and pasting properties of flours from pea,lentil and chickpea cultivars

In vitro starch digestibility, expected glycemic index (eGI), and thermal and pasting properties of flours from pea, lentil and chickpea grown in Canada under identical environmental conditions were investigated. The protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. Chickpea flour showed a lower amylose content (10.8–13.5%) but higher free lipid content (6.5–7.1%) and amylose–lipid complex melting enthalpy (0.7–0.8 J/g). Significant differences among cultivars within the same species were observed with respect to swelling power, gelatinization properties, pasting properties and in vitro starch digestibility, especially chickpea flour from desi (Myles) and kabuli type (FLIP 97-101C and 97-Indian2-11). Lentil flour was hydrolyzed more slowly and to a lesser extent than pea and chickpea flours. The amount of slowly digestible starch (SDS) in chickpea flour was the highest among the pulse flours, but the resistant starch (RS) content was the lowest. The eGI of lentil flour was the lowest among the pulse flours.     

Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking

Starch digestibility (in vitro) and level of total soluble sugars, reducing sugars, non-reducing sugars and starch in cultivars of chickpea (Cicer arietinum), as well as black gram (Vigna mungo), varied significantly. The effects of different domestic processing and cooking methods on the contents of starch, sugars and starch digestibility (in vitro) of eight varieties of chickpea and four of black gram were investigated. Cooking, autoclaving and germination decreased the starch content and increased the level of total soluble sugars, reducing sugars, non-reducing sugars and starch digestibility of both the legumes. Soaking reduced the sugars considerably but starch only marginally. Autoclaving increased starch digestibility more than 4-fold and 5-fold in chickpea and black gram, respectively. Cooking and sprouting also improved starch digestibility appreciably.     

Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)

The time required to cook chickpeas (Cicer arietinum) varies from 55 to over 200 min. Seed weight and volume, swelling index and hydration capacity were found to correlate with cooking time. Correlation coefficients of between 0.65 and 0.75 were found for kabuli-type (large seed) chickpeas, and coefficients of between 0.78 and 0.87 when desi types (small seed) were included. These relationships enable large numbers of chickpea genotypes to be screened rapidly into long, medium and short cooking time types.     

Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars

Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze drying from desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and kabuli (L-550) chickpea cultivars were evaluated for functional (water and oil absorption capacities, least gelation concentration, foaming capacity and stability) and thermal properties. Significant difference (P ? 0.05) in properties of kabuli and desi chickpea protein isolates was observed. Kabuli chickpea protein isolate showed significantly (P ? 0.05) higher ash (1.14%), protein (94.4%), L^∗, ΔE value, oil absorption capacity (OAC) and lower water absorption capacity (WAC) than their corresponding desi chickpea protein isolates. The solubility-pH profile of different protein isolates showed minimum solubility in the pH between 4.0 and 5.0 and two regions of maximum solubility at pH 2.5 and 7.0. Foaming capacity of all protein isolates increased with the increase in concentration. Kabuli chickpea protein isolate showed the highest foam stability (94.7%) after 120 min of storage. The thermal properties of protein isolates from different chickpea cultivars were studied by differential scanning calorimetry (DSC). Protein isolates from both the chickpea types differed significantly (P ? 0.05) in peak denaturation temperature (T_d) and heat of transition (ΔH). Kabuli type protein isolate exhibited lower T_d and ΔH value as compared to those from desi types. The interrelationships between characteristics of protein isolates showed a significant (P ? 0.05) negative correlation of T_d with protein content and OAC. It was also observed that cultivars with high fat content had high ΔH and lower WAC.     

Physicochemical Characteristics of 18 Cultivars of Nigerian Cowpeas (V. uniguiculafa) and Their Cooking Properties

Eighteen cultivars of cowpeas (V. unguiculata) were analyzed for cooking time, swelling capacity, leached solid, percent seed coat, seed density, amylose, tannins, proteins, and soluble sugars. The physicochemical characteristics varied with the seed coat color, the hilum color, and the skin texture. The cooking time was positively correlated to protein, seed density, percent seed coat, swelling capacity and leached solids, and negatively correlated to the levels of amylose, soluble sugars and tannins. There were significant correlations (p < 0.05) between sugars and swelling capacity, protein and seed density; and seed density and swelling capacity. The mean percent seed coat was significantly different (p < 0.05) between the varieties with wrinkled seed coats and those with smooth seed coats.     

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.     

Antinutrients (phytic acid,polyphenols) and minerals (Ca,Fe) availability (in vitro) of chickpea and lentil cultivars

High yielding cultivars of chickpea (Desi and Kabuli) (Cicer arietinum) and lentil (Lens esculenta) were analysed for their total mineral content, per cent availability (in vitro) of minerals and level of antinutrients. Gora Hisari (Kabuli chickpea), Haryana channa (Desi chickpea) and La-12 (lentil) were found superior. These cultivars contain highest per cent availability (in vitro) of calcium and iron and lowest values of phytic acid and polyphenols compared to other cultivan of chickpea and lentil.     

Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)

Eight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen-balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.     

Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)

Effect of germination time on comparative sprout quality characteristics (proximate composition, ascorbic acid, phytic acid, invitro protein digestibility, protein solubility and sensory properties) was investigated. Sprouting significantly increased (P<0.01) the moisture, crude protein, crude fat and ascorbic acid contents and decreased nitrogen free extract (NFE). Phytic acid was reduced (P<0.01) with sprouting, but more pronouncedly so in the case of Kabuli type (73% reduction) than in desi type (32% reduction). In-vitro protein digestibility (IVDP) and protein solubility improved significantly (P<0.01) with increase in sprouting time. The overall sensory scores increased with the first (24 h) sprouting interval and then decreased. However, the acceptability scores for both chickpea types remained within the acceptable range (>5.0). Although, organoleptically the desi type chickpea sprouts were preferred over Kabuli type, the nutritional improvement due to sprouting was more pronounced in Kabuli chickpeas than their desi counterparts. Due to overall superior sprout quality, the kabuli type was more suitable for sprouting purposes.     

Oil Absorption and Sensory Properties of a Snack Food from Chickpea Genotypes

Among the commonly consumed grain legumes the score on general acceptability of a snack food (seviya) was the highest for that from chickpea (Cicer arietinum L.) followed by lentil, pigeonpea and green gram, whereas the oil absorption by the product was highest for lentil followed by black gram, chickpea, and green gram. Different methods of dehulling did not cause any notable effects on oil absorption of chickpea seviya. The flour particle size, starch, and protein contents significantly influenced oil absorption of seviya. The oil absorption of the product differed significantly among genotypes, but clear cut differences were not found between desi and kabuli groups of chickpea genotypes.     

Variability of Some Physico-chemical Characters in Desi and Kabuli Chickpea Types

A collection of 50 chickpea accessions (26 kabuli and 24 desi types) was evaluated for 2 years for eight physico-chemical seed characters: 100-seed weight, hydration capacity, hydration index, coat thickness and contents of protein, oil, acid detergent fibre (ADF) and starch. Significant differences were found between desi and kabuli types for the majority of the characters. The variance component due to the genotype×year interaction was important for the hydration index, starch and protein content, showing the importance of the year effect on genotypic expression of these characters. One kabuli accession and five desi accessions with high and stable protein content were selected. There was no overlap between the variation limits of desi and kabuli for coat thickness and ADF content. There were high positive and significant correlations between seed weight and oil content for both types of chickpea.     

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     

Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility

Amylase inhibitor activity (AIA) of chickpea extracts was investigated using pancreatic and salivary amylases. The extracts showed higher inhibitor activity towards pancreatic amylase than salivary amylase. Mean values indicated slightly higher inhibitory activity in desi than kabuli cultivars, though clear-cut differences were not observed among the cultivars. While in vitro starch digestibility of meal samples indicated no large differences among desi and kabuli types of chickpea, the mean values of digestibility of isolated starches of kabuli types was higher than those of desi types. The mean values of stachyose were higher in desi cultivars. When desi and kabuli types were considered together, stachyose and raffinose contents were not found significantly related to the concentrations of total soluble sugars while stachyose showed a significant correlation with raffinose.     

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.     

Nutritional and compositional study of Desi chickpea (Cicer arietinum L.) cultivars grown in Punjab,Pakistan

Four indigenous Desi chickpea (Cicer arietinum L.) cultivars grown in the Punjab Province of Pakistan have been analyzed to determine and compare their nutritional and compositional properties and to assess their role in human nutrition. Variability was observed among investigated cultivars in terms of physical characteristics of seeds, such as seed size, seed volume, seed density, hydration capacity, hydration index, swelling capacity and swelling index. Mineral composition showed that sufficient amounts of Ca, P, K, Cu, Zn and Mg were present to meet the macronutrient and micronutrient demand in human diets. Despite variations, potassium and manganese were noted as being present in highest and lowest concentrations, respectively, in all cultivars. The distribution patterns of various amino acids in these cultivars suggested sulfur-containing amino acids as limiting amino acids. Fatty acid profile indicated unsaturated fatty acids as major fatty acids in all cultivars. The levels of some of the anti-nutritional factors were also determined. The analysis showed almost similar proportions of biochemical constituents among all cultivars. The data show that, in terms of both quality and quantity, the Desi chickpea cultivars can serve as a significant source of essential amino acids, essential fatty acids and trace minerals to meet the demand of populations living in Punjab Province of Pakistan.     

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris,L.)

ABSTRACT: The biochemical and functional properties of 2 hard-to-cook common bean cultivars (Phaseolus vulgaris, L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 °C, with a compression ratio screw of 3 : 1, 5-mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption index (WAI), oil absorption capacity (OAC), foaming capacity (FC), emulsifying activity (EA), antinutritional factors, and in vitro protein and starch digestibility. Results indicated that the extrusion significantly decreased antinutrients such as phytic acid, lectin, α-amylase, and trypsin inhibitors, reduced the emulsifying capacity and eliminated the FC in both BRS pontal and BRS grafite cultivars. In addition, the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process. These results indicate that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars.     

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

The aim of the study was to investigate the impact of incorporation of different legumes (chickpea, pea, lentil and bean) on quality, chemical composition and in vitro protein and starch digestibility of gluten-free layer cake (rice flour/legume flour, 50:50). The incorporation of legume flours increased the batter viscosity and, with exception of chickpea, resulted in higher specific cake volume than that in control. Chickpea and pea containing cakes had the brightest and the most yellowish crust. The legumes significantly increased the hardness and chewiness in the cakes, except with addition of lentil. Enriched cakes had higher total protein, available proteins, minerals, fat, as well as fiber content with except in the case of chickpeas. Legumes significantly affect the in vitro hydrolysis of starch fractions, decreasing the rapidly digestible starch yielding a reduction in the eGI, except chickpea containing samples. Overall, considering physicochemical properties and nutritional quality, lentil flour incorporation resulting in the best gluten-free cakes.     

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.