Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods

Xu, Yixiang; A, Cartier; Obielodan, Mary; Jordan, Krystle; Hairston, Teara; Shannon, Anna; Sismour, Edward

doi:10.1007/s11694-016-9346-8

Cited by 48 publications

(30 citation statements)

References 31 publications

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“…In the present studies, total phytic acid content varied from 0.42 to 26.80 mg/g with an average value of 26.80 mg/g. Similar levels of tannin and phytate were observed by different authors (Alajaji and El-Adawy 2006;Xu et al 2016).…”

Section: Tannin and Phytic Acidsupporting

confidence: 86%

Biochemical diversity evaluation in chickpea accessions employing mini-core collection

Bhagyawant

Gautam

Narvekar

et al. 2018

Physiol Mol Biol Plants

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The seeds of chickpea provide an exceptional source of dietary proteins and is one of the important legumes in both developed and developing countries over the world. The available germplasm of cultivated chickpea is deficient in desired biochemical signatures. To identify new sources of variations for breeding, reduced subsets of germplasm such as mini-core collection can be explored as an effective resource. In the present investigation, mini-core collections consisting of 215 accessions of chickpea were extensively evaluated for tapping biochemical diversity. Analysis included ten biochemical parameters comprising total protein, total free amino acids, phytic acid, tannin, total phenolics, total flavonoids, lectin, DPPH radical scavenging activity, in vitro digestibility of protein and starch. The spectrum of diversity was documented for total protein (4.60-33.90%), total free amino acids (0.092-9.33 mg/g), phytic acid (0.009-4.06 mg/g), tannin (0.232-189.63 mg/g), total phenolics (0.15-0.81 mg/g), total flavonoids (0.04-1.57 mg/g), lectin (0.07-330.32 HU/mg), DPPH radical scavenging activity (26.74-49.11%), in vitro protein digestibility (59.45-76.22%) and in vitro starch digestibility (45.63-298.39 mg of maltose/g). The principal component analysis revealed association of chickpea higher protein content to the lower level of total phenolics and flavonoid contents. The dendrogram obtained by unweighted pair group method using arithmetic average cluster analysis grouped the chickpea accessions into two major clusters. This is the first comprehensive report on biochemical diversity analysed in the mini-core chickpea accessions. The ultimate purpose of conducting such studies was to deliver information on nutritional characteristics for effective breeding programmes. Depending on the objectives of the breeding aforesaid accessions could be employed as a parent. Keywords Chickpea Á Mini-core collection Á Genetic diversity Á In vitro protein digestibility Á Lectin Á DPPH Electronic supplementary material The online version of this article (

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Section: Tannin and Phytic Acidsupporting

confidence: 86%

Biochemical diversity evaluation in chickpea accessions employing mini-core collection

Bhagyawant

Gautam

Narvekar

et al. 2018

Physiol Mol Biol Plants

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“…During these treatments, they undergo ultra‐structural changes that influence their nutritional, physical and functional properties (Aguilera et al ., ). Our previous studies on the influences of processing methods on functional, microstructural, nutritional characteristics of chickpeas confirmed the above observations (Xu et al ., , ). Additionally, processing also alters protein structure, which affects their functionality and nutritional quality.…”

Section: Introductionmentioning

confidence: 97%

Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Obielodan

Sismour

et al. 2017

Int J of Food Sci Tech

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Summary Kabuli chickpea seeds were processed by soaking only and soaking followed either by pressure cooking or roasting. Proteins were isolated from both raw and processed seeds, and the effects of these processing approaches on the physicochemical, functional, thermal and structural properties as well as SDS‐PAGE profiles of the protein isolates were investigated. Thermal processes significantly (P < 0.05) decreased protein yield, content, colour difference, emulsifying properties and protein solubility of the protein isolates, but increased lightness and water and oil absorption capacities. Protein thermal properties, secondary structure and SDS‐PAGE banding patterns were significantly changed in thermal‐processed samples, especially those that were pressure cooked. No endothermic peak was detected in differential scanning calorimetry thermograms, and peak intensity of amide I absorption band at 1600–1700 cm−1 in Fourier transform infrared spectra reduced. The results reveal that pressure cooking had more pronounced effects on the properties of the protein isolates than other processing approaches.

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“…For example, mineral concentrations are also reported to be 142-626 and 60-99 mg.kg −1 for Fe, 49-104 and 44-65 mg.kg −1 Zn, 196-394 and 5-32 mg.kg −1 Mn,.7 mg.kg −1 Cu and 42-55 and 10-22 mg.kg −1 B in cowpea leaves and seeds, respectively (Belane and Dakora, 2011a). Other studies have reported 22.6 mg.kg −1 Fe, 33.1 mg.kg −1 Zn, 6.7 mg.kg −1 Mn, and 7.5 mg.kg −1 Cu for groundnut seed (Toomer, 2018), as well as 500.0 mg.kg −1 Fe, 405.0 mg.kg −1 Zn, 480.0 mg.kg −1 Mn, and 85.0 mg.kg −1 Cu for chickpea seed (Xu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…This explains why the edible leaves and seed of legumes (or pulses) are a very high source of dietary protein. Of the cultivated legumes used as food, seed protein is as high as 40% in soybean (Zarkadas et al, 2007), 33% in cowpea (Ddamulira and Santos, 2015), 20-25% in common bean (Broµghton et al, 2003), 20.6% in Bambara groundnut (Mazahib et al, 2013), 21.3% in Kersting's bean (Ayenan and Ezin, 2016), 27-29% in pigeonpea (Saxena et al, 1987), 21-31% in mungbean (Yi-shen et al, 2018), 21.8-25.8% in chickpea (Xu et al, 2016) and 20-30% in groundnut (Toomer, 2018). Additionally, cowpea also contain 34.9% of protein in edible leaves (Enyiukwu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Protein and Micronutrient Levels in Edible Cowpea (Vigna Unguiculata L. Walp.) Leaves and Seeds

Dakora

Belane

2019

Front. Sustain. Food Syst.

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Cowpea is the most important seed legume in Africa. Its leaves and seed are consumed to meet the dietary requirements of protein and micronutrient in rural African communities. In this study, leaf protein of 32 cowpea genotypes was 23-40% at Taung (South Africa), 28-40% at Wa and 24-35% at Manga (Ghana). Seed protein level was also up to 40% in landrace Bengpla and more than 30% in nine other genotypes planted at Taung. Trace elements in cowpea leaves showed markedly high concentrations of Fe (2,011 in cowpea seed differed among genotypes, and ranged from 45.1 to 67.0 µg.g −1 for Fe, 33.9 to 69.2 µg.g −1 for Zn, 10.1 to 17.4 µg.g −1 for Mn, 14.7 to 21.4 µg.g −1 for B, and 5.2 to 8.1 µg.g −1 for Cu. Genotypes Apagbaala, Fahari, Iron Gray, and Line 2020, respectively, exhibited 34.2-, 34.0-, 22.5-, and 18.3-fold higher Fe concentration in leaves than seed, and 3.5-, 2.0-, 2.0-, and 3.5-fold greater Zn in leaves than seed (in that order). The genotypes that accumulated significantly high levels of protein and trace elements in cowpea leaves and seed, were generally high N 2 -fixers, thus suggesting a link between N 2 fixation and cowpea's ability to synthesize protein and accumulate nutrient elements in leaves and seed. Therefore, identifying cowpea genotypes that can enhance protein accumulation and micronutrient density in edible leaves and seed through breeding has the potential to overcome protein-calorie malnutrition and trace element deficiency in rural Africa.

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Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods

Cited by 48 publications

References 31 publications

Biochemical diversity evaluation in chickpea accessions employing mini-core collection

Biochemical diversity evaluation in chickpea accessions employing mini-core collection

Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Evaluation of Protein and Micronutrient Levels in Edible Cowpea (Vigna Unguiculata L. Walp.) Leaves and Seeds

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