Nutritional evaluation of desi and kabuli chickpeas and their products commonly consumed in Pakistan

Khan, Muhammad Anees; Akhtar, Nasima; Ullah, Ihsan; Jaffery, Saeeda

doi:10.3109/09637489509012551

Cited by 55 publications

(43 citation statements)

References 14 publications

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“…The composition of raw and extruded chickpeas was similar to values presented by Khan et al (1995) and Marzo et al (2002). Extrusion cooking caused a significant decrease in moisture and ether extract contents.…”

Section: Discussionsupporting

confidence: 55%

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Brenes

Viveros²,

Centeno³

et al. 2008

Span. j. agric. res.

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The effects of the inclusion of different concentrations (0, 100, 200 and 300 g kg -1 ) of raw and extruded chickpeas on performance, digestive organ sizes, and protein and fat digestibilities were studied in one experiment with growing broiler chickens (0 to 21 days of age). Data were analyzed as a 3 x 2 factorial arrangement with three levels of chickpea with or without extrusion. A corn-soybean based diet was used as a positive control. Increasing chickpea content in the diet did not affect weight gain, feed consumption and feed to gain ratio. Relative pancreas and liver weights, and relative lengths of duodenum, jejunum and ceca were significantly (P<0.05) increased in response to increasing chickpea concentration in the diet. The inclusion of graded concentrations of chickpea increased (P<0.05) the apparent ileal digestibility (AID) of crude protein (CP) and apparent excreta digestibility (AED) of crude fat (CF) only in the case of the intermediate level of chickpea used (200 g kg -1 ). Extrusion improved weight gain and lowered relative pancreas weight (P< 0.05) respect to birds fed raw chickpea-based diets. AID of CP and AED of CF were improved (P<0.001) by extrusion. We concluded that the inclusion of up to 300 g kg -1 chickpea in chicken diets did not affect performance, and caused a negative effect on the relative weight of some digestive organs.Additional key words: chick, extrusion, legumes. ResumenValor nutritivo del garbanzo crudo y extrusionado en pollos de aptitud cárnica Se realizó un experimento con el objeto de estudiar el efecto de la inclusión de distintas concentraciones (0, 100, 200 y 300 g kg -1 ) de garbanzo crudo y extrusionado sobre los parámetros productivos, el peso y la longitud de los órganos digestivos y la digestibilidad de la proteína y la grasa de pollos broiler (0-21 días de edad). Los datos fueron analizados siguiendo un diseño factorial (3 x 2) con tres concentraciones de garbanzo con o sin extrusión. Se utilizó una dieta basada en maíz-soja como control positivo sin garbanzo. La inclusión de cantidades crecientes de garbanzo en la dieta no modificó la ganancia de peso, el consumo de alimento ni el índice de transformación de las aves, pero sí los pesos relativos del pán-creas e hígado y las longitudes relativas del duodeno, yeyuno, íleon y ciego que se incrementaron significativamente (P<0,05). La digestibilidad aparente ileal (AID) de la proteína bruta (CP) y la digestibilidad aparente fecal (AED) de la grasa bruta (CF) se incrementaron (P<0,05) sólo en el caso de la incorporación de 200 g kg -1 de garbanzo. La extrusión mejoró la ganancia de peso de las aves, la AID (P<0,001) de la CP y la AED de la CF y disminuyó (P<0,05) el peso relativo del páncreas. En conclusión, la inclusión de hasta 300 g kg -1 de garbanzo no produjo modificaciones en los paráme-tros productivos de las aves y causó efectos negativos en algunos órganos digestivos.Palabras clave adicionales: aves, extrusión, leguminosas.Abbreviations used: AED (apparent excreta digestibility), AIA (acid insol...

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Section: Discussionsupporting

confidence: 55%

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Brenes

Viveros²,

Centeno³

et al. 2008

Span. j. agric. res.

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“…In general, the values of seed weight and dimensions were found to be in agreement with the literature (Sotelo et al, 1987;Khan et al, 1995). In 8 different Mexican chickpeas (Sotelo et al, 1987), the total ash was 3.1% in raw and 2.4% in cooked samples.…”

Section: Resultssupporting

confidence: 77%

Properties and stability of deep-fat fried chickpea products

Bozdemir¹,

Güneşer²,

Yılmaz³

2015

Grasas y Aceites

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SUMMARY:The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3. 48-9.19%) chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product. ), fenoles total (22,34-37,34 mgGA·100g −1 garbanzo), capacidad antioxidante (6.53-31.61 mmol Trolox·100 g −1 garbanzos), grasa absorbida (13,46-13,92%), y el valor calórico (453,17 a 488,49 kcal·100 g −1 de garbanzos). Además, los componentes volátiles más importantes determinados son: hexanal, 2,5-dimetilpirazina, nonanal, benzaldehído, p-cimeno, y carvacrol. De igual forma, el color, la dureza, el contenido de humedad, la actividad de agua, la acidez libre, y el índice de peróxidos de los productos se controlaron durante tres meses de almacenamiento a temperatura ambiente. Además, se llevaron a cabo pruebas de aceptación de consumidores para determinar los cambios durante el período de almacenamiento. Todos los productos desarrollados y evaluados en este estudio tienen un nuevo e importante potencial en el mercado y la industria, siendo el producto más deseado y preferido el de tipo natural.

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“…The chickpea (Cicer arietinum L.) is one of the world's most important legume crops as it contains approximately 50% available carbohydrate, primarily in the form of starch, and is considered to be a good source of protein (Paul & Southgate, 1978;Thorne et al, 1983;Khan et al, 1995). The chickpea is a staple food in countries such as India and Pakistan (Chavan et al, 1986;Schneider, 2002), and also plays an important role in traditional cuisine and diet in other parts of the world, including in the Mediterranean region.…”

Section: Introductionmentioning

confidence: 99%

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

2004

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Objective: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. Design: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. Setting: School of Exercise and Nutrition Sciences, Deakin University. Subjects: In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean7s.e.m.; age 3272 y; body mass index, 24.770.8 kg/m 2 ). Intervention: After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. Results: A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P ¼ 0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (Po0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. Conclusions: CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.

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Nutritional evaluation of desi and kabuli chickpeas and their products commonly consumed in Pakistan

Cited by 55 publications

References 14 publications

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

Properties and stability of deep-fat fried chickpea products

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

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