Chickpea

Sofi, Sajad Ahmad; Muzaffar, Khalid; Ashraf, Shafia; Gupta, Isha; Mir, Shabir Ahmad

doi:10.1007/978-3-030-41376-7_4

Cited by 7 publications

(8 citation statements)

References 52 publications

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“…Hence, the decrease in starch HI value potentially resulted in a lower glycemic index in bread. 2 A similar decrease was observed by Ziec et al, 33 who reported that the addition of chickpea flour at ratios of 10%, 15% and 30% reduced the glycemic index of bread and this was suggested to be attributed to the higher protein, fat and dietary fiber amounts of chickpea flour, which form a barrier surrounding starch granules, thereby lowering digestion rates. On the other hand, there was no noteworthy change among the in vitro glycemic index values of loaves containing chickpea flours (Table 2).…”

Section: Phytic Acid Content Of Loavessupporting

confidence: 70%

“…In vitro glycemic index values of chickpea flours ranged from 39.75 to 42.10, and were drastically lower than for wheat flour. This result might be attributed to the greater protein, fat and dietary fiber and lower starch contents of chickpea flours compared to wheat flour 2 . In addition, the existence of some compounds such as phenolics, which can affect the enzymatic hydrolysis and inhibit amylase activity, might be responsible for a low glycemic index 30 …”

Section: Resultsmentioning

confidence: 99%

“…potassium, calcium, magnesium, iron and zinc). 1,2 Several possible health benefits of the intake of chickpea in daily diet have been reported in the literature, including the positive impacts on type 2 diabetes, obesity, hypertension, cardiovascular diseases and colorectal cancer. 1,3 Despite its excellent nutritional properties and potential health benefits, chickpea also has antinutritional substances, such as phytic acid, trypsin inhibitors, tannins, saponins and oligosaccharides, causing nutritional limitations.…”

Section: Introductionmentioning

confidence: 99%

“…riboflavin, niacin, thiamin and folate) and minerals (e.g. potassium, calcium, magnesium, iron and zinc) 1,2 . Several possible health benefits of the intake of chickpea in daily diet have been reported in the literature, including the positive impacts on type 2 diabetes, obesity, hypertension, cardiovascular diseases and colorectal cancer 1,3 …”

Section: Introductionmentioning

confidence: 99%

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Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours

Yaver

2022

J Sci Food Agric

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BACKGROUND Chickpea is a rich source of proteins with well‐balanced amino acids, dietary fibers, vitamins, minerals and phytochemicals. In the present study, immature, mature, germinated, fermented and black chickpea flours at a 20% ratio were used in breadmaking to reduce the glycemic index and enhance nutritive value. The effects of chickpea flours on the physical, chemical and textural characteristics, as well as the antioxidant properties and in vitro glycemic index of bread were compared. RESULTS Compared to the control (100% wheat bread), the inclusion of chickpea flours at a 20% ratio generally showed greater ash, fat and protein contents in bread. The use of immature, germinated and fermented chickpea flours in bread elicited a lower phytic acid concentration than that of bread containing mature and black chickpea flours. On the other hand, the inclusion of immature and germinated chickpea flours presented the highest total phenolic content in bread. Moreover, in vitro glycemic index values of loaves made with chickpea flours were markedly lower (at least 11%) compared to the control. The specific volume values of bread samples formulated with chickpea flours (except for fermented chickpea flour) were similar (P > 0.05) to each other. Bread samples containing immature and germinated chickpea flours exhibited lower hardness and chewiness than those of other samples containing chickpea flours. CONCLUSION The findings showed that immature, germinated and black chickpea flours are a good alternative to mature chickpea flour with respect to producing healthy bread. © 2022 Society of Chemical Industry.

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Section: Phytic Acid Content Of Loavessupporting

confidence: 70%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours

Yaver

2022

J Sci Food Agric

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“…Chickpea (Cicer arietinum L.) is the third most important food legume grown in the world (Hirich et al, 2014). Its production increased to 14.7 million metric ton in the world (Sofi et al, 2020). The importance of chickpea is based on its high values of seed nutritional content that approximately contains 48.2%-67.6% carbohydrate, 12.4%-31.5% protein, 2.1%-3.2% fiber, 4.5%-6.6% lipid, and 2.9%-4.0% ash (Jukanti et al, 2012;Alghamdi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Seeds priming with ß-aminobutyric acid alleviated salinity stress of chickpea at germination and early seedling growth

Elradi

Suliman

Zhou

et al. 2022

Chil. j. agric. res.

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Salinity stress is one of the most prevalent environmental factors that severely affect seed germination, early growth stages, and crop production. The present study was carried out to evaluate the protective role of β-aminobutyric acid (BABA) in alleviating salt stress in chickpea (Cicer arietinum L.) varieties (Jabel Marra, Porgeg and Shendi) under four concentrations of NaCl solutions (0, 50, 100, and 150 mM NaCl). Three levels of β-aminobutyric acid (0, 0.25, and 0.50 mM) were applied. Germination and seedling attributes were measured. A high level of salinity (150 mM NaCl) increased mean germination time by 10.0% and decreased the coefficient velocity of germination and root dry weight by 12.1% and 96.2%, respectively, compared with the control. 'Jabel Marra' significantly surpassed other studied varieties in germination characters, while at seedling growth, 'Shendi' outperformed other varieties in root and shoot length, fresh, and dry weights. Seeds treated with 0.25 mM BABA caused increment on water uptake by 18.1% compared with 0.0 mM BABA. At 150 mM NaCl, seeds primed with 0.50 mM BABA increased the germination percentage of 'Jabel Marra' and 'Porgeg' by 6.3% and 11.9% as compared with 0.0 mM BABA. Under 50 mM NaCl and 0.50 mM BABA, root length, shoot length, shoot fresh weight, and root dry weight were increased by 170.6%, 44.8%, 80%, and 49.3%, respectively, relative to 0.0 mM BABA. The present study results suggested that seed priming by BABA could be useful to alleviate the salinity stress of chickpea at germination and early seedling growth.

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Effect of pomegranate peel powder‐infused multigrain chapatti on diabetes prevention: A randomized clinical trial

Zubair,

Ahmed,

Afzaal

et al. 2024

Food Science & Nutrition

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Diabetes mellitus is a metabolic and chronic disease linked to lifestyle factors like dietary patterns and physical inactivity. This randomized clinical study aimed to develop a novel dietary intervention using pomegranate peel powder‐based multigrain chapatti to prevent diabetes. The product was formulated by incorporating pomegranate peel powder into a mixture of wheat flour, pearl flour, millet flour, and chickpea flour. The study included the formulation of various treatments (Tc, T1, T2, and T3) following product development, and these treatments were subjected to comprehensive assessments. The nutritional composition and antioxidant potential of the pomegranate peel powder‐based multigrain chapatti were analyzed. Sensory attributes, including taste, texture, and overall acceptability, were evaluated. Additionally, biochemical analyses, including blood glucose levels and HbA1C, were conducted to assess the impact of the interventions on blood glucose metabolism. The results revealed that the nutritional profile and phytochemical potential of the product improved significantly in treatment T3, which contained 15% pomegranate juice. Overall acceptability was found to be high for T3, indicating that the inclusion of pomegranate peel powder was well received in terms of taste and sensory qualities. Importantly, the clinical trial demonstrated positive outcomes in the intervention group receiving the pomegranate peel powder‐based multigrain chapatti. Blood glucose analysis and HbA1C assessments indicated that the consumption of this innovative dietary product contributed to improved blood glucose metabolism, suggesting its potential as a preventive strategy for diabetes.

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Chickpea

Cited by 7 publications

References 52 publications

Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours

Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours

Seeds priming with ß-aminobutyric acid alleviated salinity stress of chickpea at germination and early seedling growth

Effect of pomegranate peel powder‐infused multigrain chapatti on diabetes prevention: A randomized clinical trial

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