Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

Rachwa-Rosiak, Danuta; Nebesny, Ewa; Budryn, Grażyna

doi:10.1080/10408398.2012.687418

Cited by 157 publications

(116 citation statements)

References 57 publications

Supporting

Mentioning

111

Contrasting

Order By: Relevance

“…Substitution of chickpea flour with wheat flour leads to an increased Maillard reaction taking place between free amino acid group of protein mainly lysine and reducing sugars. It was known that lysine content of chickpea flour was greater than wheat flour [37]. This caused a reduction of L* value and an increment of a* value of the breads containing chickpea flour sourdough.…”

Section: Effect Of Frozen Storage On Freezable Water Contentmentioning

confidence: 99%

Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition

Özülkü

Arıcı

2017

Food Measure

View full text Add to dashboard Cite

Section: Effect Of Frozen Storage On Freezable Water Contentmentioning

confidence: 99%

Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition

Özülkü

Arıcı

2017

Food Measure

View full text Add to dashboard Cite

“…Legumes are well known for their nutritive value consisting of easily digestible proteins [1]. Besides, their ability to form nitrogen fixing nodules with Gram negative rhizobia further adds to their importance.…”

Section: Introductionmentioning

confidence: 99%

Transcriptomic dissection reveals wide spread differential expression in chickpea during early time points of Fusarium oxysporum f. sp. ciceri Race 1 attack

et al. 2017

View full text Add to dashboard Cite

Plants’ reaction to underground microorganisms is complex as sessile nature of plants compels them to prioritize their responses to diverse microorganisms both pathogenic and symbiotic. Roots of important crops are directly exposed to diverse microorganisms, but investigations involving root pathogens are significantly less. Thus, more studies involving root pathogens and their target crops are necessitated to enrich the understanding of underground interactions. Present study reported the molecular complexities in chickpea during Fusarium oxysporum f. sp. ciceri Race 1 (Foc1) infection. Transcriptomic dissections using RNA-seq showed significantly differential expression of molecular transcripts between infected and control plants of both susceptible and resistant genotypes. Radar plot analyses showed maximum expressional undulations after infection in both susceptible and resistant plants. Gene ontology and functional clustering showed large number of transcripts controlling basic metabolism of plants. Network analyses demonstrated defense components like peptidyl cis/trans isomerase, MAP kinase, beta 1,3 glucanase, serine threonine kinase, patatin like protein, lactolylglutathione lyase, coproporphyrinogen III oxidase, sulfotransferases; reactive oxygen species regulating components like respiratory burst oxidase, superoxide dismutases, cytochrome b5 reductase, glutathione reductase, thioredoxin reductase, ATPase; metabolism regulating components, myo inositol phosphate, carboxylate synthase; transport related gamma tonoplast intrinsic protein, and structural component, ubiquitins to serve as important nodals of defense signaling network. These nodal molecules probably served as hub controllers of defense signaling. Functional characterization of these hub molecules would not only help in developing better understanding of chickpea-Foc1 interaction but also place them as promising candidates for resistance management programs against vascular wilt of legumes.

show abstract

“…Chickpea (Cicer arietinum L.) is a nutritious food, contains around 20% proteins and 45% starch (Rachwa-Rosiak et al, 2015). According to the 2012 total production quantities of pulses, chickpea takes the second place after dry beans (FAOSTAT, 2013).…”

Section: Introductionmentioning

confidence: 99%

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

View full text Add to dashboard Cite

A b s t r a c t. The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.

show abstract

Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

Cited by 157 publications

References 57 publications

Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition

Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition

Transcriptomic dissection reveals wide spread differential expression in chickpea during early time points of Fusarium oxysporum f. sp. ciceri Race 1 attack

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Contact Info

Product

Resources

About