Comparative Nutritional Profiles of Various Faba Bean and Chickpea Genotypes

Abstract

Grain legumes are important source of proteins and dietary minerals for humans. In this study, 40 faba bean and 28 chickpea genotypes were evaluated for their nutritional profile. We found that crude proteins ranged from 31.5-37. 7% and 19.8-24.9% in faba bean and chickpea genotypes, respectively. Trypsin and chymotrypsin inhibitors varied from 2.24-2.77 and 0.35-0.70 trypsin inhibitory unit (TIU) mg -1 , respectively in faba bean genotypes; whereas, in chickpea genotypes, they ranged from 7.65-8.98 and 9.0-11.9 TIU mg . However, phytic acid ranged from 1.2-1.5 mg 100 g -1 in faba bean, while in chickpea it ranged from 6.10-6.98 mg g , respectively in faba bean genotypes; whereas, in chickpea genotypes, these ranged from 1.5-2.5 mg GAE g -1 and 0.05-0.18 mg QE g -1 , respectively. In crux, some faba bean and chickpea genotypes could be potential donors for legume genetic improvement and incorporation of such legumes in human diets may improve the nutritional value of diet and can reduce malnutrition.

The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate

“…All other samples analyzed were deficient in tryptophan in addition to cysteine + methionine, with scores ranging from 0.83 to 0.65. Similar amino acid deficiencies in chickpea materials have previously been described Khan et al (2015), and pulses are generally considered to be low in these residues . Aside from tryptophan and cysteine + methionine, no other amino acids were identified as deficient in this study.…”

“…Trypsin and chymotrypsin inhibitory activity levels in the untreated flour were determined at 39.8 TIU/mg and 51.2 CIU/mg, respectively. These levels are higher than those reported in Khan et al (2015), which described TIU and CIU values as ranging between 7.6-8.9 TIU/ mg and 9.0-11.9 CIU/mg. More comparable values for TIU have also been documented in Mondor et al (2009), where trypsin inhibitory activity of desi and kabuli chickpea flour was reported at approximately 20.0 TIU/mg.…”

“…one-and two-factor ANOVA, is shown in Table S1. Total phenolic contents in the chickpea flour were determined at 5.0 mg GA/g, slightly higher than values reported by Xu and Chang (2008) (1.4-1.7 mg GA/g), Khan et al (2015) (1.5-2.5 mg GA/g), and Mondor et al (2009) (1.3-1.8 mg GA/g). This could indicate that the chickpea material analyzed in this study possessed a marginally greater fraction of the phenolic dense seed coat, which possess high levels of phenolic contents in excess of 75 mg GA/g (Sreerama et al, 2010).…”

Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review

“…FB seeds contain 210-341 g/kg dry matter (DM), with globulins (61.35% crude protein [CP]) and albumin (20.02% CP) being the major components (Gasim et al, 2015). The total carbohydrate content of FB seeds ranges from 457 to 701 g/kg DM, with starch, total sugars, and fiber TA B L E 1 The proximate nutritional content (g/kg dry matter, unless otherwise stated) of faba bean seeds summarized from several references a (Aguilera et al, 1992;Azaza et al, 2009;Barłóg et al, 2019;Benchaar et al, 1994;Berger et al, 1999;Cherif et al, 2018;Cucci et al, 2019;Dixon & Hosking, 1992;Elsheikh et al, 1999;Ferruzzi et al, 2009;Gous, 2011;Hadjipanaiotou et al, 1985;Hejdysz et al, 2016;Ivarsson & Neil, 2018;Kumar et al, 2015;Lamminen et al, 2019;Masoero et al, 2005;Micek et al, 2015;Morales et al, 2008;Moujahed et al, 2020;Rotger et al, 2006;Rubio et al, 1992;Skylas et al, 2019;Smith et al, 2013;Soltanzadeh et al, 2017;Vaga et al, 2017;Zagorakis et al, 2015 as the major carbohydrate components (Khan et al, 2015;Morales et al, 2008). In addition, FB seeds are also good sources of dietary minerals (Cazzato et al, 2014), notably potassium, phosphorus, iron, and zinc, while iron and zinc are essential for the sustenance and optimal physiological function of both humans and livestock (Bailey et al, 2015).…”

Antioxidant Activity of Faba Bean Extracts

“…Similar to other legumes, faba bean seeds contain phenolic compounds [16] including condensed tannins [17][18][19]. The antioxidant potential of faba bean was determined using DPPH, FRAP, and ORAC assays [17,20,21]. Very high antioxidant capacity of Vicia faba sprouts was confirmed by Okumura et al [22].…”