Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 2
Abstract
Two chickpea cultivars (Kabuli, Desi) were analyzed to determine and compare their physical characteristics, chemical composition and functional properties to one another. The main objective is to promote their use in food applications and open new opportunities for the development of effective techno-functional additives for use in a wide range of food formulations. Significant differences were revealed among the studied cultivars. Kabuli cultivar has significantly shown (P≤0.05) higher protein content (24.51%), fiber content (21.86%) and lower Water Holding Capacity (WHC) compared to the Desi cultivar. The essential amino acids were present in chickpea seeds except for tryptophan and cysteine. The sulphur-containing amino acid was the first limiting amino acid. The protein solubility-pH profile of chickpea powders revealed a minimum solubility in the pH between 4 and 5 ranging from 14% to 20% for Kabuli cultivar and 17% to 30% for Desi cultivar. Foaming capacity from different chickpea was observed in the range of 36.9-41% and found significantly different (P≥0.05). Emulsifying Activity (EA) decreased with the increase of flours concentration. Maximum EA (~20%) were observed for Kabuli cultivar. Gelation properties improved when flour concentration increased and the Least Gelation Concentration (LGC) was about 14% for Kabuli cultivar and 16% for Desi cultivar. Chickpea gels were evaluated for their instrumental textural properties. High-quality chickpea flour with improved nutritional properties and good functional properties could beneficially be used in the formulation of food, such as meat, dairy and bakery products.
Authors and Affiliations
Souhail BESBES
Keywords
Related Articles
- EP ID EP545241
- DOI 10.17140/AFTNSOJ-1-107
- Views 138
- Downloads 0
The Food Industry and Nutritional Health: In Concert or in Conflict?
An interesting thing usually happens as a nation advances from “developing” to “developed” status. Malnutrition for most individuals becomes a thing of the past. But this depends on what type of “development” occurs. If...
Prevalence of Listeria species in Fresh Salad Vegetables and Ready-to-Eat Foods Containing Fresh Produce Marketed in Canterbury, New Zealand
Fresh produce, the most common food, is source of high value nutrients in human diet. However, some pathogenic bacteria associated with fresh produce may cause illness. For example, Listeria monocytogenes is a microorgan...
Heat Stress and Gut Health in Broilers: Role of Tight Junction Proteins
Sixteen of the seventeen hottest years ever recorded have occurred since 2001 and climate trends are predicted to continue in an upward trend.1 As this upward trend continues, it will serve as a severe environmental stre...
Feed Efficiency: A Key Production Trait and A Global Challenge
Animal agriculture is facing substantial challenges from a steep projected increase in global demand for high quality animal protein and the need to adapt to higher temperature due to climate change. Indeed, with predict...
Essential Oil Nanoemulsions and Food Applications
Food quality, food preservation, and food safety are the most significant concerns in the food industry currently.1 Moreover, consumers demand for minimally processed foods and ready-to-eat fruits and vegetables because...