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     

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.     

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     

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.     

Proximate composition and antinutritive substances in chickpea (cicer arietinum L) as affected by the biotype factor

A study was made of both Desi (16 cultivars) and Kabuli (21 cultivars) chickpea biotypes grown under the same environmental conditions in order to evaluate the influence of the biotype factor as source of variance of the proximate composition and antinutritive substances content. Differences were found between the two biotypes for fat, total dietary fibre (TDF), insoluble dietary fibre (IDF), phytic acid and tannin content. Desi biotypes revealed lower fat and phytic acid contents, whereas Kabuli biotypes showed lower TDF, IDF and tannin content. Differences in coat thickness, as reported in the literature, are confirmed as a source of differences between the two biotypes in the fat, TDF, IDF, phytic acid and tannin content. © 1998 Society of Chemical Industry.     

不同品种鹰嘴豆淀粉糊与凝胶特性研究

以不同品种的鹰嘴豆Kabuli和Desi为原料,采用快速黏度仪、质构仪和流变仪研究淀粉糊与凝胶特性的差异。研究表明:Kabuli淀粉在糊化过程中的峰值、谷值、最终黏度等特征值均高于Desi淀粉,而降落值、回值及成糊温度却低于Desi淀粉。Kabuli淀粉的品质优于Desi淀粉,但这2种鹰嘴豆淀粉糊的糊丝均属于短糊系列。在不同热过程中Desi淀粉形成凝胶速度快,强度大;Kabuli淀粉的凝胶强度随温度的变化是可逆的。Kabuli淀粉凝胶破裂强度、弹性模量均小于Desi淀粉凝胶。     

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     

Water Absorption in Chickpea (C. arietinum) and Field Pea (P. sativum) Cultivars using the Peleg Model

Moisture absorption in seven chickpea cultivars and three field pea cultivars was investigated at 5, 15, 25 and/or 42°C using the Peleg model (M (t) = Mo + t/[K₁+ K₂t]). The Peleg constant K₁ varied with temperature. At a given temperature, the lower the K₁, the more water was absorbed. The Peleg constant K₂ was almost unaffected by temperature and could be used to predict the equilibrium water absorption. A constant K₃ expressing the temperature effect on water absorption (K₁= K₃T + K₄) was developed to distinguish two types of chickpea — Desi and Kabuli. All chickpeas had similar composition and initial moisture. The difference in water absorption rate was probably due to thickness and structure of the seed coat. The Peleg model could be used to predict water absorption in chickpea and field pea.     

A comparison of the nutrient digestibility of Desi and Kabuli chickpeas fed to swine

An experiment was conducted to compare the nutritional composition of 16 varieties of chickpeas (Kabuli and Desi) and to determine their nutrient digestibility for swine using the mobile nylon bag technique. The average crude protein content of the Kabuli chickpeas (226 g kg^?1) was lower than that of the Desi chickpeas (235 g kg^?1). Desi chickpeas were higher in acid detergent fibre (145 versus 50 g kg^?1) and neutral detergent fibre (264 versus 181 g kg^?1) than Kabuli chickpeas. Digestibility coefficients for dry matter (83.1 versus 72.5%), gross energy (83.5 versus 74.8%) and crude protein (83.7 versus 79.4%) were higher for Kabuli chickpeas than for Desi chickpeas. Based on chemical analysis and nutrient digestibility, Kabuli chickpeas would appear to have greater potential as a protein and energy source for use in swine rations than Desi chickpeas. © 2002 Society of Chemical Industry     

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.     

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.     

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

BACKGROUND: Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The main objectives of this study were to analyse the physicochemical, thermal and functional properties of chickpea protein isolates (CPIs) and compare them with those of soy (SPI) and pea (PPI) protein isolates. RESULTS: Extracted CPIs had mean protein contents of 728–853 g kg^?1 (dry weight basis). Analysis of their deconvoluted Fourier transform infrared spectra gave secondary structure estimates of 25.6–32.7% α‐helices, 32.5–40.4% β‐sheets, 13.8–18.9% turns and 16.3–19.2% disordered structures. CPIs from CDC Xena, among Kabuli varieties, and Myles, among Desi varieties, as well as SPI had the highest water‐holding and oil absorption capacities. The emulsifying properties of Kabuli CPIs were superior to those of PPI and Desi CPIs and as good as those of SPI. The heat‐induced gelation properties of CPIs showed a minimum protein concentration required to form a gel structure ranging from 100 to 140 g L^?1. Denaturation temperatures and enthalpies of CPIs ranged from 89.0 to 92.0 °C and from 2.4 to 4.0 J g^?1 respectively. CONCLUSION: The results suggest that most physicochemical, thermal and functional properties of CPIs compare favourably with those of SPI and are better than those of PPI. Hence CPI may be suitable as a high‐quality substitute for SPI in food applications. Copyright © 2011 Society of Chemical Industry     

Effect of different legume seeds on life table parameters of cowpea weevil,Callosobruchus maculatus (F.) (Coleoptera: Chrysomelidae)

The cowpea weevil, Callosobruchus maculatus (F.) (Coleoptera: Chrysomelidae) is one of the most important storage pests of legume seeds. The effect of various legume species including chickpea (Cicer arietinum L.) (cultivars Hashem and Mansour), cowpea (Vigna unguiculata L.) (cultivars Mashhad and 1057), green gram (Vigna radiata L.) (cultivar Parto), lentil (Lens culinaris Medikus) (cultivar Bilehsavar) was studied on the life history and life table parameters of C. maculatus at 30 ± 1 °C, relative humidity of 65 ± 5% and complete darkness. The developmental time was longest on lentil and shortest on cowpea 1057. The fecundity (number of eggs laid per reproductive period) of the pest was the lowest on lentil. The longest oviposition period was observed on chickpea Hashem. The gross and net reproductive rates were the highest on chickpea Mansour and lowest on lentil. The intrinsic rate of increase and finite rate of increase were the lowest when C. maculatus was reared on lentil and highest when it was reared on other hosts. The longest and shortest mean generation times were observed on lentil and cowpea 1057, respectively. According to the obtained results, lentil was relatively resistant and the other tested legumes were more susceptible hosts for feeding and population increase of C. maculatus. It is concluded that the resistant host cultivar can be proposed to be incorporated into breeding programs to minimize the economic losses incurred by C. maculatus.     

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.     

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.     

鹰嘴豆肽、大豆肽功能性质的研究

研究对比了鹰嘴豆肽和大豆肽的水解度、抗氧化性、吸油性、吸湿及保湿性等功能特性的差异,以及蛋白酶种类对肽产物功能性质的影响。结果表明,①酶Ⅱ(Protease from Bacillus sp.)制备的蛋白肽抗氧化性和吸油能力最好,且在低湿度下的吸湿性和高湿度下的保湿性也最好;酶Ⅲ(Papain from papaya latex)制备的蛋白肽水解度最高;酶Ⅰ(Protease fromAspergillus melleus)制备的蛋白肽在不同湿度条件下都有较好的吸湿性能。②大豆肽的水解度和抗氧化能力比鹰嘴豆肽好。③Desi肽吸油能力最强,在抗氧化性上仅次于大豆肽,高低湿度环境下都有很好的保湿能力,其中Desi肽Ⅱ这些特征最为明显。④Kabuli肽在不同湿度条件下的吸湿和保湿能力都较好。     

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.     

Optimisation of microwave digestion for determination of Fe,Zn, Mn and Cu in various legumes by flame atomic absorption spectrometry

Fe, Zn, Mn and Cu levels in three Turkish legumes, kidney bean (Phaseolus vulgaris L.), lentil (Lens esculenta) and chickpea (Cicer arietinum), were determined by flame atomic absorption spectrometry. Dissolution conditions in the microwave‐assisted wet digestion method were studied by investigating several variables, including type of acid mixture, acid volume, digestion time, microwave power input and sample weight. Comparison with conventional wet acid digestion was also made. In order to check the element losses during digestion and the accuracy of the results, all tests were repeated after the addition of a spiked standard element solution to the legume sample. The microwave‐assisted digestion procedure optimised for kidney bean was adapted for lentil and chickpea. Fe, Zn, Mn and Cu concentrations (mg per 100 g sample) were determined in kidney bean as 6.27 ± 0.94, 2.23 ± 0.36, 1.64 ± 0.14 and 0.99 ± 0.19, in lentil as 8.24 ± 1.11, 2.46 ± 0.06, 1.17 ± 0.19 and 1.01 ± 0.28 and in chickpea as 6.00 ± 1.40, 2.21 ± 0.14, 1.60 ± 0.43 and 0.58 ± 0.18 respectively. Copyright © 2005 Society of Chemical Industry     

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.     

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.