Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal‐Based Food

Abstract

Cereal Chem. 94(1):82-88Pulse flour may be used to improve nutritional traits of gluten and glutenfree formulations in traditional food such as bread or pasta. However, owing to some intrinsic nutritional, textural, and sensory properties, the use of pulses as ingredients for production of enriched food remains limited. In this study, we investigated the modification in macromolecules and micronutrients in industrial-scale flour from partially sprouted chickpeas to define its possible use as an ingredient in cereal-based foods. Controlled sprouting resulted in significant decrease of antinutritional compounds (e.g., phytic acid and serine protease inhibitors) and in an increase of free minerals and vitamins. Sprouting also affected the overall structural organization of proteins (such as aggregate formation) and their thiol/disulfide balance, and it promoted release of peptides. All of these had a positive effect on dough mixing properties, in particular for dough development. Formulations with enrichment in sprouted chickpea flour (wheat/chickpea ratio = 100:20) were tested also as for their dough leavening properties, which improved with respect to flour from nonsprouted chickpeas. Taking into account the modifications induced by partial sprouting on an industrial scale, we can conclude that sprouted chickpea flour represents an interesting ingredient for production of enriched cereal-based food with better nutritional and rheological characteristics. † Corresponding

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

“…Germination results in the reduction of antinutrients, increases micronutrient bioavailability, and improves the sensory properties of pulses (Marengo et al., ). Commercial systems that combine partial germination with a drying process permit germinated grains to be milled into various types of flours (Bellaio, Kappeler, Rosenfeld, & Jacobs, ).…”

“…In one such study, Marengo et al. () observed that germination of chickpea (3 days at 18 to 24 °C followed by drying at 50 °C for 10 hr) resulted in reorganization of storage proteins (increased concentrations of solubilized proteins and accessible thiols); the modified proteins produced better dough mixing properties for the sprouted chickpea flour. Furthermore, the starch and ash contents decreased in the sprouted chickpea flour (yield of 90% compared to unsprouted chickpea).…”

Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

“…Consequently, the resulting bread will be characterized by low volume and sticky and gummy crumb . Controlled sprouting might thus be a useful process to achieve the perfect balance between nutritional advantages and technological performance . In this context, Grassi et al .…”

“…3 Controlled sprouting might thus be a useful process to achieve the perfect balance between nutritional advantages and technological performance. 4 In this context, Grassi et al proposed the use of a portable Micro Near Infrared (NIR) device to monitor the sprouting process. 5 Although the study was carried out at lab scale (1 kg of kernels), the analysis of the spectra suggested that the greatest changes in both starch (1480-1526 nm) and protein (1500-1530 nm) fractions occurred in the first 48 h, whereas longer germination time generated no further relevant changes.…”

Monitoring the sprouting process of wheat by non-conventional approaches

“…starch digestibility) (Erba et al, 2018). In addition, flour from germinated chickpeas improved nutritional and rheological characteristics in enriched cereal-based foods (Marengo et al, 2017).…”