Chemical analysis and physico-chemical properties of chickpea and lentil cultivars

Some high yielding cultivars of chickpea (Kabuli and desi) (Cicer arietinum) and lentil (Lens esculenta) were used for chemical analysis and physico-chemical properties namely protein, fat, sugars, starch, in vitro digestibility of starch and protein; seed weight, seed volume, seed density, hydration capacity, swelling capacity, water absorption capacity and cooking time. Among chickpea, Gora Hisari (Kabuli) and Haryana Chana (desi) cultivars, and among lentil LH 82-6 cultivar manifested higher contents of protein, fat, sugars, starch and in vitro digestibility of starch and protein. Values of seed volume, seed density, hydration capacity, swelling capacity and water absorption capacity were also found higher for these cultivars which might have contributed towards less cooking time.     

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.     

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     

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     

Differential sensitivity of Desi (small‐seeded) and Kabuli (large‐seeded) chickpea genotypes to water stress during seed filling: effects on accumulation of seed reserves and yield

Water stress during the reproductive phase, especially during seed development, is considered detrimental for chickpea yield. In the present study, the relative sensitivity of Desi and Kabuli chickpea types to water stress during seed filling was assessed in terms of effects on quantitative and qualitative aspects of seed yield. Leaves of both types experienced stress injury (evaluated as electrolyte leakage) to the same extent and possessed almost similar values of water potential at the end of 14 days of water stress. The stressed plants of Kabuli type lost more chlorophyll and had less photosynthesis than Desi type. At maturity, Desi type showed more diminution of vegetative dry matter due to stress over control than Kabuli type. On the other hand, Kabuli type showed a proportionally greater reduction in seed weight per plant, average seed weight, average seed size, number of pods (single‐ and double‐seeded) and harvest index. The stressed seeds of Kabuli type showed 48 and 46% reduction over control in starch and protein content compared with 25 and 40%, respectively in Desi type. The accumulation of soluble sugars was relatively greater due to stress in Kabuli (47%) than Desi type (23%). Fat and fiber content declined by 39 and 35% over control in Desi seeds because of stress whereas Kabuli type showed 46 and 67% decreases, respectively. Protein fractions, namely albumins, globulins, glutelins and prolamins, decreased in stressed seeds of Kabuli by 32, 40, 16 and 15% over control relative to 40, 48, 30 and 28%, respectively, in Kabuli type. The activities of sucrose synthase, invertase and soluble starch synthase were inhibited to a higher extent in Kabuli seeds than Desi seeds under stress. Kabuli seeds showed significantly more reduction in the accumulation of amino acids such as phenylalanine + tyrosine, tryptophan, valine, alanine and histidine and minerals (Ca, P, Fe) due to stress compared with Desi type. Copyright © 2006 Society of Chemical Industry     

Correlation between biophysical seed characteristics of rice bean,Vigna umbellata (Fabaceae: Faboideae: Phaseoleae) and the development of Callosobruchus maculatus (Coleoptera: Chrysomelidae: Bruchinae)

The bruchid, Callosobruchus maculatus is a serious pest of stored pulses. Four biophysical seed characteristics viz. Seed size, texture of seed surface, thickness of seed coat and seed hardness of 10 genotypes of rice bean, a wild pulse crop were investigated for assessing mechanism of resistance against C. maculatus. Oviposition preference and larval penetration in seed coat did not differ significantly among different test genotypes. Highest number of larvae which developed up to last larval/pupal instar were observed in susceptible check variety of mungbean, PAU 911 (30.00) and lowest in rice bean genotype, LRB 535 (0.83). Highest and lowest seed weight was noticed in rice bean genotype, LRB 529 (6.81 g) and PAU 911 (3.88 g), respectively. Almost similar seed coat thickness was recorded among different test genotypes. Maximum seed hardness was noted in genotype LRB 507 (6.45 kg) whereas minimum in PAU 911 (2.00 kg) among all test genotypes. Any remarkable correlation of biophysical seed characteristics of test genotypes with ovipositon, larval penetration and development of C. maculatus was not observed. Thus, biophysical seed characteristics of rice bean did not suggest to play a vital role in imparting resistance against C. maculatus.     

Phytic acid and mineral micronutrients in field-grown chickpea (<Emphasis Type="Italic">Cicer arietinum</Emphasis> L.) cultivars from western Canada

Zinc (Zn), iron (Fe), magnesium (Mg), and calcium (Ca) in chickpea seed are important constituents in vegetarian diets. The aim was to investigate associations of these nutrients in different chickpea (Cicer arietinum L.) cultivars with phytic acid (PA), another naturally occurring constituent of grain that may influence the bioavailability of mineral micronutrients. Chickpea was grown at Saskatoon and Swift Current, SK, in 2002 and 2003, representing dryland production from high-yielding locations in western Canada. Minerals were measured by atomic absorption spectroscopy; PA was measured using high-performance anion-exchange conductivity detection methodology. Seed from 10 genotypes contained from 29 to 52 mg/kg Zn, 77–112 mg/kg Fe, 1,448–2,457 mg/kg Mg, 1,211–2,457 mg/kg Ca, to 3.8–9.0 mg/g PA. Phytic acid, Fe, Mg, and Ca decreased in 2003 from 2002 concentrations. Kabulis had greater Zn, the same Fe, but lower Mg and Ca concentrations than desi genotypes. Large-seeded genotypes had greater or the same Zn, the same Fe and Mg, but lower Ca than small-seeded genotypes. Iron and Ca concentrations positively correlated with PA concentration. Nutrients were affected by environment and genotype, which means that chickpea can be exploited by breeding, in addition to sourcing favorable nutritional profiles by environment, seed size, and market class.     

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.     

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.     

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.     

Chilling effects during seed filling on accumulation of seed reserves and yield of chickpea

Chilling (<15 °C) during the reproductive phase of chickpea leads to abortion of flowers and pods, infertile pods, smaller seeds and reduced seed yields. In the present study, effects of chilling during seed development were evaluated on accumulation of seed reserves and yield parameters in an extra early maturing chickpea genotype ICCV 96 029. Relative to control plants (17/28 °C mean minimum/maximum temperature), those subjected to cold stress (5/13 °C mean minimum/maximum temperature) showed a marked increase in electrolyte leakage, while cellular respiration (assessed as 2,3,5‐triphenyl tetrazolium chloride reduction activity), chlorophyll content, relative leaf water content and rate and duration of seed filling decreased significantly. In cold‐stressed plants, seed number per 100 pods, seed weight per plant, average seed weight and average seed size decreased by 35, 43, 41 and 24% respectively. Seed reserves of starch, protein and fat decreased by 34, 33 and 43% respectively, while total soluble sugars increased twofold. The accumulation of storage proteins such as globulins and albumins was inhibited to a greater extent than that of prolamins and glutelins. Most of the amino acids decreased as a result of stress, while some such as proline and glutamic acid increased significantly. Among the minerals examined, phosphorus content decreased more than calcium and iron contents. Copyright © 2005 Society of Chemical Industry     

Intrinsic variability of mineral composition of chickpea (Cicer arietinum,L.)

The influence of genetic biotype on the mineral composition of chickpea was studied. Experimental design included 37 cultivars of both Desi and Kabuli biotypes cultivated under the same climatic and agronomic conditions in order to exclude the variability of the results due to environment and genotype × environment interaction effects. The biotype, as source of variance in mineral composition, was a significant factor in explaining differences between Ca, Mg and K contents. Cu, Fe, Mn, Na and Zn contents did not show differences between biotypes. According to data previously published, differences may be explained by differences in the coat thickness and composition between biotypes. Two homogeneous subgroups of chickpea cultivars were identified, one having relatively high calcium contents and the other having relatively high iron contents.     

Nutritional value of feed grade chickpeas for ruminants and pigs

The feeding value of feed grade chickpeas (Kabuli and Desi type) for ruminants and pigs was determined in two studies. Two ruminally fistulated cows were used in the first study to determine the effects of moist heat treatment (127 °C for 10 min) on the ruminal protein degradability of feed grade chickpeas. Heat treatment reduced (P < 0.05) soluble crude protein and increased (P < 0.05) the amount of crude protein associated with neutral detergent fibre for both types of chickpeas. Ruminal degradability of crude protein for Kabuli and Desi chickpeas was reduced by 39 and 33% (P < 0.05) respectively as a result of heating. In the second study, 64 crossbred pigs were each assigned to one of four dietary treatments in a factorial (4 treatments × 2 sexes) design experiment. The experimental barley/wheat‐based diets were supplemented with either soybean meal (control), Kabuli chickpeas (300 g kg⁻¹), Desi chickpeas (300 g kg⁻¹) or field peas (300 g kg⁻¹). Dry matter and gross energy digestibility coefficients, determined using the indicator method, were lower (P < 0.05) for the Desi‐ than for the Kabuli‐supplemented diet. However, no differences were observed in dry matter or gross energy digestibility between the Kabuli chickpea‐supplemented diet and the control or the field pea‐supplemented diet. Diets supplemented with chickpeas or field peas had a lower (P < 0.05) crude protein digestibility than the control diet. Pigs fed either of the chickpea‐supplemented diets during the growing phase gained less (P < 0.05) than pigs fed the control diet. However, during the finishing phase and over the entire experiment, dietary treatment had no effect on pig performance. There were no significant differences in carcass traits between pigs fed any of the four diets. It was concluded that moist heat treatment is an effective method to increase the rumen escape protein value of chickpeas and that the inclusion of feed grade Kabuli or Desi chickpeas in finishing diets up 300 g kg⁻¹ had no detrimental effects on pig performance. © 2000 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.     

Environmental and genetic variation of soybean seed protein content under Central European growing conditions

Seed protein content is important for both feed and food utilisation of soybean. In soybeans grown in Central Europe, considerable variation in protein content was due to seasonal influences, as demonstrated in different experiments from a breeding programme. In soybean genotypes of early maturity groups, average to high protein content (range 399—476 g kg⁻¹) was found in years with high air temperature and moderate rates of rainfall during the seed‐filling period, whereas seed protein content was drastically reduced (range 265–347 g kg⁻¹) in seasons of insufficient nitrogen fixation or higher amounts of precipitation during seed filling. In a set of 60 genotypes, protein content was increased both by late nitrogen fertilisation before the onset of seed filling and by inoculation of seed with nitrogen‐fixing rhizobia. Despite the high degree of environmental modification, genetic variation of seed protein content was considerable, and genotype × environment interaction was of low magnitude. Therefore selection of early maturing soybean genotypes with improved seed protein content appears to be feasible and is only limited by the moderately negative correlation between protein content and seed yield. © 2000 Society of Chemical Industry     

响应面法优化卡布里鹰嘴豆蛋白提取工艺

以云南产卡布里品种鹰嘴豆为原料,采用碱溶酸沉法提取鹰嘴豆蛋白,并分别通过单因素实验和响应面法对蛋白质的提取工艺条件进行优化,然后采用半微量凯氏定氮法测定所提取鹰嘴豆蛋白粉的纯度。结果表明,最佳工艺为液料比12:1 mL/g,碱溶pH10,碱溶时间120 min,在此条件下,脱脂鹰嘴豆蛋白的得率达12.66%±0.14%,与理论值相差2.39%。经过凯氏定氮法测定,用本论文优化方法所提取鹰嘴豆蛋白粉的纯度为77.82%±0.53%,优于已有提取方法,表明利用该论文提出的优化条件可以获得更高纯度的鹰嘴豆蛋白粉。     

Extraction and characterization of chickpea (Cicer arietinum) albumin and globulin

ABSTRACT:  Albumin and globulin fractions of 1 Desi and 2 Kabuli varieties of chickpeas ( Cicer arietinum ) were extracted with water and salt solutions (K₂SO₄ and NaCl). The extractable yields and particularly the albumin-globulin ratio varied greatly with the extraction medium and chickpea variety. Depending on the procedure employed, albumin could be extracted as a major fraction of chickpea proteins. Higher levels of essential amino acids and sulfur containing amino acids were found in albumins than in globulins of all chickpeas investigated. The common structural characteristics of both Kabuli and Desi chickpea albumins and globulins were clearly identified by densitometric profiles of their sodium dodecyl sulfate polyacrylamide gel patterns. Albumins contained subunits with higher molecular weights than those of globulins. The in vitro digestibility of the chickpea proteins by papain, pepsin, chymotrypsin, and trypsin indicated that globulins were more susceptible to proteolytic hydrolysis.     

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.     

Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

The suitability of chickpea grown in Western-Canada was studied in a low-fat (fat <5%) emulsion-type meat product as a model. Six high-yielding chickpea varieties were screened and one Kabuli and Desi variety were selected for testing in a meat system. The physiochemical, textural and sensory properties of low-fat pork bologna extended with chickpea flour (or pea and wheat flour as comparisons) at 2.5% and 5.0% were investigated. Inclusion of chickpea flour improved the product’s instrumental and sensory texture properties. Bologna with added Kabuli and Desi chickpea flour performed similar to the control (no added binder) for most flavour properties. However, panelists noted more foreign-flavours with addition of wheat and pea flour at 5.0%. This study shows that chickpea flour is a potential source of high protein flour for use as an extender in emulsified meat products due to its superior technological functionality and minimal effects on flavour.     

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.