Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China

Abstract

Chickpeas are a very important legume crop and have abundant protein, carbohydrate, lipid, fiber, isoflavone, and mineral contents. The chemical compositions of the four chickpea species (Muying‐1, Keying‐1, Desi‐1, Desi‐2) from Xinjiang, China, were analyzed, and 46 different flavonoids in Muying‐1 were detected. The moisture content ranged from 7.64 ± 0.01 to 7.89 ± 0.02 g/100 g, the content of starch in the kabuli chickpeas was greater than that in the desi chickpeas, the total ash content ranged from 2.59 ± 0.05 to 2.69 ± 0.03 g/100 g and the vitamin B1 content of the chickpeas ranged from 0.31 to 0.36 mg/100 g. The lipid content ranged from 6.35 to 9.35 g/100 g and the major fatty acids of chickpeas were linoleic, oleic, and palmitic acids. Both kabuli and desi chickpeas have a high content of unsaturated fatty acids (USFAs), Muying‐1 and Desi‐1 contained the highest level of linoleic acid, and Keying‐1 had the highest oleic acid content. The protein level ranged from 19.79 ± 2.89 to 23.38 ± 0.30 g/100 g, and the main amino acids were aspartic acid, glutamic acid, and arginine acid. The four chickpea species had significant amounts of essential amino acids (EAAs). Forty‐six varieties of flavonoids in Muying‐1 were determined by ultra high‐performance liquid chromatography coupled with triple quadrupole mass spectrometry (UPLC‐QqQ‐MS) analysis, and there were higher levels of conjugate flavonoids (55.95%) than free flavonoids (44.05%). Isoflavones were the most abundant flavonoids in Muying‐1, and among the isoflavones, daidzin had the highest content, followed by biochanin A and genistin. Muying‐1 was rich in daidzin, biochanin A, genistin, troxerutin, isorhamnetin, astilbin, L‐epicatechin, astragalin, acacetin, hyperoside, and myricitrin. Information provided in the study will be helpful to further understand the chemical composition of chickpeas and be beneficial to the development of chickpeas.

Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes

“…Whereas Ipekesen et al [ 45 ] and Sahu et al [ 46 ] found no difference in protein content, only in selected amino acids, when comparing desi and kabuli varieties. Remarkably, Xiao et al [ 36 ] described a higher starch amount in kabuli than in desi , but, again, no difference in protein concentration.…”

“…The differences found in the effect of heat treatment on the textural characteristics of the different chickpea varieties used in this study can be attributed to their different structural, morphological, and compositional characteristics. The PD chickpeas are categorized as desi (small, wrinkled, and dark-colored) [ 35 , 36 ], whereas BL and CA are kabuli varieties (large, smooth-coated, and white to cream-colored). PD chickpeas, due to their smaller diameter, reached the temperature of the cooking medium more quickly than larger chickpeas, thus affecting their structure and textural attributes, such as adhesiveness (greater in PD).…”

“…Koskosidis et al [ 47 ] and Ozaktan et al [ 48 ] described a strong dependence of chickpea composition with the genotype and sowing, and with climate and soil composition, respectively. Therefore, food processors should be aware of the different components of various chickpea species in order to select specific species for better preparation of pulse-based food products [ 36 ].…”

Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes

“…originated in western Asia and the Near East and has a long history of cultivation. It ranks third in the world as the most important food legume [ 1 ]. It contains many healthful constituents including carbohydrates, protein, fiber, fat, and a variety of active ingredients [ 2 ].…”

Prioritization of Physio-Biochemical Selection Indices and Yield-Attributing Traits toward the Acquisition of Drought Tolerance in Chickpea (Cicer arietinum L.)

“…Although the country has developed the ability to export kabuli-type chickpeas in the recent past, it also imports a large quantity of desi chickpeas to meet domestic demand. Desi chickpeas have the potential to be a source of different nutrients, including high-quality proteins made up of significant amounts of vital fatty acids, amino acids, minerals, trace elements, and proteins, viz., albumins and globulins [ 7 , 8 ]. Furthermore, there is the additional requirement of increasing chickpea production to meet the projected domestic chickpea demand of 17.5 mt by 2050 [ 9 , 10 ].…”