Comparative analysis of techno‐functional properties, starch digestion and protein quality of pigmented chickpea flours

Abstract

Summary The aims of this investigation were to evaluate physicochemical, functional, pasting, and thermal properties, as well as the starch and protein digestibilities of whole flours obtained from ten chickpea cultivars differing in seed coat colour (black, brown, green, red and cream). The coloured chickpeas flours contained higher amounts of bioactive compounds as total phenolics (TPC, 241.25–444.41 μg gallic acid equivalents per g), β‐glucans (1.02–2.42 g/100 g), resistant starch (22.68–37.52% of total starch) and higher protein digestibility corrected amino acid scores (PDCAAS, 0.61–0.82) compared with the cream‐coloured chickpea Blanco Sinaloa (C.BS). The principal component analysis showed several differences among the chemical compositions, starch digestions and seed protein qualities; in the same sense we found a correlation between TPC and starch content with their thermal properties and starch digestion. Subsequently, pigmented chickpea cultivars have potential as functional ingredients for food product development.

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

“…For the present study, chickpea seeds were obtained from plants that were grown in optimal conditions in an experimental station, and the environment provided could influence the protein content of the seeds. Furthermore, it should be considered that the protein content of chickpea seeds varies among cultivars [ 25 ] and that the methodological approaches utilized for protein quantification could vary among studies. Regarding fat and ash content, these components were higher in the extruded flour than in the unextruded one ( p < 0.05).…”