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Liberal Â, Almeida D, Fernandes Â, Pereira C, Ferreira ICFR, Vivar-Quintana AM, Barros L. Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil. Food Chem 2023; 411:135491. [PMID: 36724608 DOI: 10.1016/j.foodchem.2023.135491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/20/2023]
Abstract
Lentils (Lens culinaris spp.) are a type of edible pulse consumed and produced worldwide; they are known for their valuable nutritional assets. The nutritional and chemical profiles of 34 Armuña lentil samples were assessed together with their antioxidant capacity. In addition, the influence of both the climatic conditions during the growing season and the soil type in which they grow (Luvisol and Cambisol) on nutritional and chemical profiles was also evaluated. Our results showed large amounts of valuable nutrients, such as carbohydrates, of which approximately 47.06 % and 29.11 % consist of fibers and starch respectively and significant amounts of proteins (20.47 to 25.56 g/100 g fw) and ashes. Sucrose stood out as the main free sugar in this variety, and oxalic and γ-tocopherol as the main organic acid and tocopherol isoform respectively. Fatty acid assessment showed the prevalence of PUFAs (45.3 to 63.7 %). A high antioxidant capacity (TBARS and OxHLIA) was also observed. Our results indicate that the growing season has a significant impact on the major nutrients in lentils such as the concentration of fat, ashes, fibers, and fructose and to a lesser extent proteins and sucrose. In addition, the two different soil types in this study do not seem to affect any of the parameters analyzed.
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Affiliation(s)
- Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33. 49022 Zamora, Spain.
| | - Daiana Almeida
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana María Vivar-Quintana
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33. 49022 Zamora, Spain.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Myrtsi ED, Evergetis E, Koulocheri SD, Haroutounian SA. Bioactivity of Wild and Cultivated Legumes: Phytochemical Content and Antioxidant Properties. Antioxidants (Basel) 2023; 12:antiox12040852. [PMID: 37107225 PMCID: PMC10135128 DOI: 10.3390/antiox12040852] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/29/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
The global demand for increased meat production has brought to the surface several obstacles concerning environmental impacts, animals’ welfare, and quality features, revealing the need to produce safe foodstuffs with an environmentally acceptable procedure. In this regard, the incorporation of legumes into animal diets constitutes a sustainable way out that prevents these apprehensions. Legumes are plant crops belonging to the Fabaceae family and are known for their rich content of secondary metabolites., displaying significant antioxidant properties and a series of health and environmental benefits. The study herein aims to investigate the chemical composition and antioxidant activities of indigenous and cultivated legume plants used for food and feed. The respective results indicate that the methanolic extract of Lathyrus laxiflorus (Desf.) Kuntze displayed the highest phenolic (64.8 mg gallic acid equivalents/g extract) and tannin (419.6 mg catechin equivalents/g extract) content, while the dichloromethane extract of Astragalus glycyphyllos L., Trifolium physodes Steven ex M.Bieb. and Bituminaria bituminosa (L.) C.H.Stirt. plant samples exhibited the richest content in carotenoids lutein (0.0431 mg/g A. glycyphyllos extract and 0.0546 mg/g B. bituminosa extract), α-carotene (0.0431 mg/g T. physodes extract) and β-carotene (0.090 mg/g T. physodes extract and 0.3705 mg/g B. bituminosa extract) establishing their potential role as vitamin A precursor sources. Results presented herein verify the great potential of Fabaceae family plants for utilization as pasture plants and/or dietary ingredients, since their cultivation has a positive impact on the environment, and they were found to contain essential nutrients capable to improve health, welfare, and safety.
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Affiliation(s)
- Eleni D. Myrtsi
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Epameinondas Evergetis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Sofia D. Koulocheri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Serkos A. Haroutounian
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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Walter S, Zehring J, Mink K, Ramminger S, Quendt U, Zocher K, Rohn S. Analysis and correlations of the protein content and selected 'antinutrients' of faba beans (Vicia faba) in a German sample set of the cultivation years 2016, 2017, and 2018. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:729-737. [PMID: 36054763 DOI: 10.1002/jsfa.12184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Revised: 05/10/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Faba beans (Vicia faba) experienced a significant revival in cultivation in Western Europe in the last decade. In this study, potential correlations between protein content (PC), trypsin inhibitory activity (TIA), and tannin content were investigated in a large German sample set with bean samples obtained from 50 different farms present in 11 German federal states. Three consecutive cultivation years (2016, 2017, and 2018) were included. RESULTS The faba bean samples were grown under real cultivation conditions without any specific experimental design and finally marketed by the farmers. This enabled researchers to identify the relationship and extent of the three quality parameters towards the varying cultivation conditions and practices. Moreover, the correlations observed between the parameters were brought into the context of well-known theoretical plant hypotheses such as the carbon-nutrient balance hypothesis (CNBH), the growth-differentiation balance hypothesis (GDBH), as well as the protein competition model (PCM) for evaluating the potential for use in predictions. The study showed a significant negative correlation between PC and tannin content in faba beans over each cultivation year, whereas a positive correlation between TIA and tannin content was found. No clear correlation was observed between PC and TIA. CONCLUSION The three plant hypotheses (CNBH, GDBH, and PCM) seem to be not fully valid. Nonetheless, these findings might be a useful guideline for predicting the composition of selected compounds, and sustainable recommendations about cultivation and exploitation for the feed and food sector can be derived. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sinja Walter
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
| | - Jenny Zehring
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
| | - Kathrin Mink
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
| | - Sara Ramminger
- Deutsche Gesellschaft für Ernährung e. V. Sektion Thüringen, Jena, Germany
| | - Ulrich Quendt
- Landesbetrieb Landwirtschaft Hessen, Kassel, Germany
| | - Kathleen Zocher
- Institute for Food and Environmental Research e. V., Bad Belzig, Germany
| | - Sascha Rohn
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
- Institute for Food and Environmental Research e. V., Bad Belzig, Germany
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany
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Yegrem L, Mengestu D, Legesse O, Abebe W, Girma N. Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2087674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Lamesgen Yegrem
- Food Science, Nutrition and Process Engineering, Deber Ziet Agricultural Research Centre, Addis Ababa, Ethiopia
| | - Derbie Mengestu
- Food Science, Nutrition and Process Engineering, Deber Ziet Agricultural Research Centre, Addis Ababa, Ethiopia
| | - Oli Legesse
- Food Science, Nutrition and Process Engineering, Deber Ziet Agricultural Research Centre, Addis Ababa, Ethiopia
| | - Workenh Abebe
- Food Science, Nutrition and Process Engineering, Deber Ziet Agricultural Research Centre, Addis Ababa, Ethiopia
| | - Negussie Girma
- Chickpea and Lentil Breeder, Deber Ziet Agricultural Research Centre, Addis Ababa, Ethiopia
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Protein content of peas (Pisum sativum) and beans (Vicia faba)—Influence of cultivation conditions. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lagassé S, Boyd L, Young G, Frohlich P, Boyd R, Bourré L, Sarkar A, Sopiwnyk E, Warkentin TD, Vandenberg A, Crow G, Dyck A, Malcolmson L. Influence of genotype and environment on the flour and bread baking properties of peas and lentils. Cereal Chem 2021. [DOI: 10.1002/cche.10492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Shelley Lagassé
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Lindsey Boyd
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Gina Young
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Peter Frohlich
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Rosa Boyd
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Lindsay Bourré
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Ashok Sarkar
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MN Canada
| | - Tom D. Warkentin
- Crop Development Centre University of Saskatchewan Saskatoon SK Canada
| | - Albert Vandenberg
- Crop Development Centre University of Saskatchewan Saskatoon SK Canada
| | - Gary Crow
- Department of Animal Science Faculty of Agricultural and Food Sciences University of Manitoba Winnipeg MN Canada
| | - Adam Dyck
- Warburton Foods Ltd.Saint Francois Xavier MN Canada
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7
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Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03745-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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George TT, Obilana AO, Oyeyinka SA. The prospects of African yam bean: past and future importance. Heliyon 2020; 6:e05458. [PMID: 33235936 PMCID: PMC7670203 DOI: 10.1016/j.heliyon.2020.e05458] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/06/2020] [Accepted: 11/04/2020] [Indexed: 11/19/2022] Open
Abstract
African yam bean (AYB) is an underutilised legume indigenous to West and East Africa with nutritional content comparable to other commonly consumed legumes. The nutrient density of the crop makes it a viable food crop for ameliorating the challenges of malnutrition faced in many developing countries, via direct consumption or fortification and enrichment of less nutritious staples. This review summarises the current body of knowledge on the use of African yam bean as a viable enrichment and fortification crop. Proximate composition and nutritional quality of foods (breakfast diets, traditional foods, snacks and instant noodles) fortified, enriched and complemented with AYB were discussed. The phytochemical and antioxidant potential of the crop were also discussed. Future studies should focus more on awareness towards the deliberate commercialisation of the crop and elevation of its status into a widely - consumed food in all households across developing countries. Adequate experimental design for optimum quantity to be used in the enrichment and fortification of many staples to improve their acceptance among consumers should be put in place. Phytochemical extracts of the bean are also proposed for use in the development of functional foods to mitigate against many lifestyle diseases.
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Affiliation(s)
- Toyosi T. George
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology P.O Box 1906 Bellville, 7535, Bellville Campus, Cape Town, South Africa
| | - Anthony O. Obilana
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology P.O Box 1906 Bellville, 7535, Bellville Campus, Cape Town, South Africa
- Corresponding author.
| | - Samson A. Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, DoornfonteinCampus, Gauteng, South Africa
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Sowing Date and Seeding Rate Affect Bioactive Compound Contents of Chickpea Grains. Animals (Basel) 2019; 9:ani9080571. [PMID: 31426545 PMCID: PMC6720548 DOI: 10.3390/ani9080571] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/09/2019] [Accepted: 08/14/2019] [Indexed: 11/17/2022] Open
Abstract
Chickpea grains may represent an alternative to soybean meals and energetic concentrates in animal feeding, as their nutritional value can help to increase the sustainability of livestock systems. Unfortunately, the presence of bioactive compounds with anti-nutritional effects can prevent its direct use, especially in mono-gastrics. It is known that the synthesis of these compounds depends on genetic expression, which is also influenced by growth conditions. The objective of this two-year study was to assess the effect of sowing date (winter versus spring) and seeding rate (70 versus 110 seeds m-2) on the accumulation of soluble carbohydrates, α-galactosides, trypsin inhibitors, and inositol phosphates in the grains of two Kabuli cultivars, in the Mediterranean climate. The results showed that seeds collected from winter sowing contained more trypsin inhibitors than those seeded in spring (+ 4%, on average), reaching values between 16.1 and 18.6 TIU mg protein-1. The seeding rate affects only the α-galactosides content, which increases (+9%) at lower densities (70 seeds m-2). These findings suggest that agronomic management can be used to modulate the content of some anti-nutritional factors in the seeds, even though the genetic characteristics and phenotypic expression, in relation to the climatic conditions, seem to deeply affect the content of all the bioactive compounds investigated.
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Gupta S, Liu C, Sathe SK. Quality of a Chickpea-Based High Protein Snack. J Food Sci 2019; 84:1621-1630. [PMID: 31112300 DOI: 10.1111/1750-3841.14636] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 04/07/2019] [Accepted: 04/09/2019] [Indexed: 01/07/2023]
Abstract
A chickpea-based high protein, ready-to-eat snack was prepared using six chickpea types. The chickpea seeds and their corresponding snack products were analyzed for proximate composition, antinutrients, and select quality parameters. Chickpea types had: lipid (4.25% to 6.98%), moisture (6.63% to 9.15%), protein (23.33% to 30.95%), and carbohydrate (54.60% to 60.40%) contents exhibiting significant (P ≤ 0.05) differences. Ash content (1.94% to 2.41%) did not register significant differences. Chickpea types did not show variability in either polypeptide profile or in vitro protein digestibility. In the tested seeds, hemagglutinins and α-amylase inhibitors were not detected, while trypsin (12.73 to 19.58 units/mg sample) and chymotrypsin inhibitors (62.91 to 84.91 units/mg sample) activity varied significantly (P ≤ 0.05). The chickpea-based snack product had intermediate-moisture (23.31% to 27.81%), was low in lipids (5.09% to 5.84%), free of antinutrients, and was a good source of proteins (12.45% to 14.10%), carbohydrates (51.86% to54.96%), and minerals (1.53% to 2.43%). The L* , a* , and b* values of the products ranged from 75.97 to 79.38, 3.46 to 4.75, and 27.65 to 34.65, respectively. The hardness, springiness, and fracturability of the product were 700.89 to 955.23 g, 43.38% to 47.14%, and 5.26 to 5.90 mm, respectively. PRACTICAL APPLICATION: Development of new bean-based products, such as a chickpea-based snack with an overall good nutrition and taste, may play an important role in increasing the consumption of underutilized dry beans in the United States, shown to promote better health and wellness.
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Affiliation(s)
- Sahil Gupta
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
| | - Changqi Liu
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
| | - Shridhar K Sathe
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
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Bai T, Nosworthy MG, House JD, Nickerson MT. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends. Food Res Int 2018; 108:430-439. [PMID: 29735077 DOI: 10.1016/j.foodres.2018.02.061] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 02/22/2018] [Accepted: 02/25/2018] [Indexed: 11/29/2022]
Abstract
The impact of infrared heating surface temperature and tempering moisture on the nutritional properties of desi chickpea, hull-less barley, and their blends were examined. Specifically, this included changes to the level of anti-nutritive factors (i.e., trypsin/chymotrypsin inhibitors, total phenolics and condensed tannins), amino acid composition and in vitro protein digestibility. Results indicated that both temperature and the tempering/temperature treatment caused a reduction in levels of all anti-nutritional factors for both flours, and the effect was more prominent in the tempering-temperature combination. The amino acid composition of both flours was not substantially changed with tempering or infrared heating. The amino acid scores (AAS) of chickpea and barley flours, as determined by the first limiting amino acid using the FAO/WHO reference pattern found in the case of barley to be limiting in lysine with an AAS of ~0.9, whereas for chickpea flour, threonine was limiting and had an AAS of ~0.6. The in vitro protein digestibility of chickpea samples was found to increase from 76% to 79% with the tempering-heat (135 °C) combination, whereas barley flour increased from 72% to 79% when directly heated to 135 °C (without tempering). In vitro protein digestibility corrected amino acid score (IV-PDCAAS) was found to increase from 65% to 71% for chickpea flour and 44% to 52% for barley flour, respectively with tempering-temperature (135 °C) combination indicating that tempering with infrared heating can improve the nutritional value of both flours. The addition of chickpea flour to the barley flour acted to improve the nutritional properties (IV-PDCAAS), to an extent depending on the concentration of chickpea flour present.
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Affiliation(s)
- Tian Bai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Matthew G Nosworthy
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg MB R3T 2N2, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg MB R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg MB R3T 2N2, Canada; Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg MB R3T 2N2, Canada; Department of Animal Science, University of Manitoba, Winnipeg MB R3T 2N2, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
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Bar-El Dadon S, Abbo S, Reifen R. Leveraging traditional crops for better nutrition and health - The case of chickpea. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wang N, Hou A, Santos J, Maximiuk L. Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris). Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0124-fi] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ning Wang
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada
| | - Anfu Hou
- Morden Research and Development Center, Agriculture and Agri-Food Canada, Morden, MB R6M 1Y5, Canada
| | - Joseffus Santos
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada
| | - Lisa Maximiuk
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada
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14
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Karnpanit W, Coorey R, Clements J, Nasar-Abbas SM, Khan MK, Jayasena V. Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifoliusL.). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13094] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Weeraya Karnpanit
- School of Science and Health; Western Sydney University; Locked Bag 1797 Penrith NSW 2751 Australia
- Institute of Nutrition; Mahidol University; Salaya Phutthamonthon Nakhon Pathom 73170 Thailand
| | - Ranil Coorey
- School of Public Health; Faculty of Health Sciences; Curtin University; Bentley Perth WA 6102 Australia
| | - Jon Clements
- Department of Agriculture and Food, Western Australia; 3 Baron-Hay Court South Perth WA 6151 Australia
| | - Syed M. Nasar-Abbas
- School of Public Health; Faculty of Health Sciences; Curtin University; Bentley Perth WA 6102 Australia
| | - Muhammad K. Khan
- Department of Food Science; Government College University; Faisalabad 38000 Pakistan
| | - Vijay Jayasena
- School of Science and Health; Western Sydney University; Locked Bag 1797 Penrith NSW 2751 Australia
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Amarakoon D, Thavarajah D, Sen Gupta D, McPhee K, DeSutter T, Thavarajah P. Genetic and environmental variation of seed iron and food matrix factors of North-Dakota-grown field peas (Pisum sativum L.). J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.09.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Malunga LN, Bar-El Dadon S, Zinal E, Berkovich Z, Abbo S, Reifen R. The potential use of chickpeas in development of infant follow-on formula. Nutr J 2014; 13:8. [PMID: 24447426 PMCID: PMC3913840 DOI: 10.1186/1475-2891-13-8] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Accepted: 01/08/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Undernutrition during childhood is a common disorder in the developing countries, however most research has focussed much on its treatment rather than its prevention. OBJECTIVE We investigated the potential of using chickpeas in infant follow-on formula production against the requirements of WHO/FAO on complementary foods and EU regulations on follow-on formula. METHODS Chickpeas were germinated for 72 hours followed by boiling, drying and dehulling in order to minimise associated anti-nutrition factors. Saccharifying enzymes were used to hydrolyse starch to maltose and the resulting flours were analysed for their protein content and amino acid profile. RESULTS The protein content (percentage) increased from 16.66 ± 0.35 and 20.24 ± 0.50 to 20.00 ± 0.15 and 21.98 ± 0.80 for the processed desi and kabuli cultivar compared to raw chickpeas, respectively (P < 0.05). There was insignificant change (P = 0.05) in amino acid profile following processing and the resulting flour was found to meet the amino acid requirements of WHO/FAO protein reference for 0-24 month's children. CONCLUSION The designed chickpea based infant follow-on formula meets the WHO/FAO requirements on complementary foods and also the EU regulations on follow-on formula with minimal addition of oils, minerals and vitamins. It uses chickpea as a common source of carbohydrate and protein hence making it more economical and affordable for the developing countries without compromising the nutrition quality.
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Affiliation(s)
- Lovemore Nkhata Malunga
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Shimrit Bar-El Dadon
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Eli Zinal
- Tnuva Research and Development Center, Rehovot, Israel
| | - Zipi Berkovich
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Shahal Abbo
- Plant Genetics The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Ram Reifen
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
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Thavarajah D, Thavarajah P, Amarakoon D, Fenlason A, Johnson CR, Knutson P, Warkentin TD. Changes in Inositol Phosphates in Low Phytic Acid Field Pea (<i>Pisum sativum</i> L.) Lines during Germination and in Response to Fertilization. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/ajps.2013.42033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Xu Y, Sismour EN, Narina SS, Dean D, Bhardwaj HL, Li Z. Composition and properties of starches from Virginia-grown kabuli chickpea (Cicer arietinumL.) cultivars. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03217.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yixiang Xu
- Agricultural Research Station; Virginia State University; Petersburg; VA; 23806; USA
| | - Edward N. Sismour
- Agricultural Research Station; Virginia State University; Petersburg; VA; 23806; USA
| | - Satya S. Narina
- Agricultural Research Station; Virginia State University; Petersburg; VA; 23806; USA
| | - Donnica Dean
- Agricultural Research Station; Virginia State University; Petersburg; VA; 23806; USA
| | - Harbans L. Bhardwaj
- Agricultural Research Station; Virginia State University; Petersburg; VA; 23806; USA
| | - Zhenxing Li
- Food Safety Lab, Ocean University of China; Qingdao; China; 266003
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19
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Loukou AL, Lognay G, Barthelemy JP, Maesen P, Baudoin JP, Zoro BIA. Effect of harvest time on seed oil and protein contents and compositions in the oleaginous gourd Lagenaria siceraria (Molina) Standl. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2073-2080. [PMID: 21547916 DOI: 10.1002/jsfa.4422] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2010] [Revised: 02/17/2011] [Accepted: 02/28/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND The stage of fruit ripeness at the time of harvest determines the final quality of ripe fruit. In this study, changes in the chemical composition of seed kernels from the oleaginous gourd Lagenaria siceraria (Molina) Standl. during maturation were evaluated to determine the best time to harvest the berries. Two cultivars (round and oval berry) were studied at three maturation stages (30 and 50 days after fruit set (DAFS) and complete plant whiteness (CPW)). RESULTS Seed kernels were rich in oil (527.2-544.6 g kg(-1)), protein (402.8-403.3 g kg(-1)), minerals and energy. Maturation influenced the chemical compounds of the two cultivars differently. Best quantities of these components were reached at 50 DAFS. However, protein bioavailability was better at 30 DAFS and CPW in the round and oval berry cultivars respectively. Lagenaria siceraria oils were of good quality, containing an abundance of essential fatty acids (647.2-667.0 g kg(-1)). CONCLUSION Both cultivars of L. siceraria should be harvested at 50 DAFS owing to the good nutritional properties of their seeds and oils. However, to obtain best-quality proteins, round and oval berry cultivars should be harvested at 30 DAFS and CPW respectively. The results of this study will be useful in reducing the production time of fruits and improving the nutritional quality of their seeds.
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Affiliation(s)
- Ahou L Loukou
- Unité de Formation et de Recherche des Sciences et Technologies des Aliments, Université d'Abobo-Adjamé, Abidjan, Ivory Coast.
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Phytic acid and mineral micronutrients in field-grown chickpea (Cicer arietinum L.) cultivars from western Canada. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1495-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Nikolopoulou D, Moutou K, Fountoulaki E, Venou B, Adamidou S, Alexis M. Patterns of gastric evacuation, digesta characteristics and pH changes along the gastrointestinal tract of gilthead sea bream (Sparus aurata L.) and European sea bass (Dicentrarchus labrax L.). Comp Biochem Physiol A Mol Integr Physiol 2011; 158:406-14. [DOI: 10.1016/j.cbpa.2010.11.021] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2010] [Revised: 11/19/2010] [Accepted: 11/23/2010] [Indexed: 11/15/2022]
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22
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Thavarajah D, Thavarajah P, See CT, Vandenberg A. Phytic acid and Fe and Zn concentration in lentil (Lens culinaris L.) seeds is influenced by temperature during seed filling period. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.02.073] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Wang N, Hatcher DW, Warkentin TD, Toews R. Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum). Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.04.082] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Nikolopoulou D, Grigorakis K, Stasini M, Alexis M, Iliadis K. Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.09.035] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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