1
|
Jha UC, Nayyar H, Thudi M, Beena R, Vara Prasad PV, Siddique KHM. Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality. FRONTIERS IN PLANT SCIENCE 2024; 15:1391496. [PMID: 38911976 PMCID: PMC11190093 DOI: 10.3389/fpls.2024.1391496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Accepted: 05/20/2024] [Indexed: 06/25/2024]
Abstract
Chickpea (Cicer arietinum L.) is a vital grain legume, offering an excellent balance of protein, carbohydrates, fats, fiber, essential micronutrients, and vitamins that can contribute to addressing the global population's increasing food and nutritional demands. Chickpea protein offers a balanced source of amino acids with high bioavailability. Moreover, due to its balanced nutrients and affordable price, chickpea is an excellent alternative to animal protein, offering a formidable tool for combating hidden hunger and malnutrition, particularly prevalent in low-income countries. This review examines chickpea's nutritional profile, encompassing protein, amino acids, carbohydrates, fatty acids, micronutrients, vitamins, antioxidant properties, and bioactive compounds of significance in health and pharmaceutical domains. Emphasis is placed on incorporating chickpeas into diets for their myriad health benefits and nutritional richness, aimed at enhancing human protein and micronutrient nutrition. We discuss advances in plant breeding and genomics that have facilitated the discovery of diverse genotypes and key genomic variants/regions/quantitative trait loci contributing to enhanced macro- and micronutrient contents and other quality parameters. Furthermore, we explore the potential of innovative breeding tools such as CRISPR/Cas9 in enhancing chickpea's nutritional profile. Envisioning chickpea as a nutritionally smart crop, we endeavor to safeguard food security, combat hunger and malnutrition, and promote dietary diversity within sustainable agrifood systems.
Collapse
Affiliation(s)
- Uday Chand Jha
- Indian Council of Agricultural Research (ICAR) – Indian Institute of Pulses Research (IIPR), Kanpur, Uttar Pradesh, India
- Department of Agronomy, Feed the Future Innovation Lab for Collaborative Research on Sustainable Intensification, Kansas State University, Manhattan, KS, United States
| | - Harsh Nayyar
- Department of Botany, Panjab University, Chandigarh, India
| | - Mahender Thudi
- College of Agriculture, Family Sciences and Technology, Fort Valley State University, Fort Valley, GA, United States
| | - Radha Beena
- Department of Plant Physiology, College of Agriculture, Vellayani, Kerala Agriculture University, Thiruvananthapuram, Kerala, India
| | - P. V. Vara Prasad
- Department of Agronomy, Feed the Future Innovation Lab for Collaborative Research on Sustainable Intensification, Kansas State University, Manhattan, KS, United States
| | | |
Collapse
|
2
|
Avezum L, Madode YE, Mestres C, Achir N, Delpech C, Chapron M, Gibert O, Rajjou L, Rondet E. New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content. Food Chem 2024; 439:138027. [PMID: 38029561 DOI: 10.1016/j.foodchem.2023.138027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/28/2023] [Accepted: 11/14/2023] [Indexed: 12/01/2023]
Abstract
During germination sensu-stricto in pulses, an increase in the content of thiamine (B1) and folate (B9) vitamins is expected, along with a reduction in α-galactoside levels. The aim of our study was to optimize germination to increase the nutritional quality of lentils and cowpeas. An experimental design was carried out at 12 h and 24 h of imbibition to analyze the effects of temperature, light, and water content on thiamine, folate, and α-galactoside content. Germination increased thiamine content by 152% in lentils, while in cowpeas, the increase was only 10%. Folate content in cowpea increased by 33%, while α-galactoside content decreased by 99% in cowpeas and by 48% in lentils. Germination sensu-stricto can be safely implemented by any food company worldwide as it is simple and involves less sanitary risk than sprouting. This opens up opportunities for enhancing food nutrient content and new ways of processing pulses.
Collapse
Affiliation(s)
- Luiza Avezum
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France; Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), 78000 Versailles, France
| | - Yann E Madode
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Bénin
| | - Christian Mestres
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Nawel Achir
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Charlotte Delpech
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Morgane Chapron
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Olivier Gibert
- CIRAD, AGAP Institute, Université de Montpellier-CIRAD-INRAE-Institut Agro, Montpellier, France
| | - Loïc Rajjou
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), 78000 Versailles, France
| | - Eric Rondet
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France.
| |
Collapse
|
3
|
Pérez-Ramírez IF, Escobedo-Alvarez DE, Mendoza-Sánchez M, Rocha-Guzmán NE, Reynoso-Camacho R, Acosta-Gallegos JA, Ramos-Gómez M. Phytochemical Profile and Composition of Chickpea ( Cicer arietinum L.): Varietal Differences and Effect of Germination under Elicited Conditions. PLANTS (BASEL, SWITZERLAND) 2023; 12:3093. [PMID: 37687340 PMCID: PMC10489618 DOI: 10.3390/plants12173093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/20/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023]
Abstract
Germination is a simple process that improves the nutritional and medicinal values of seeds such as chickpeas. However, the detailed analysis of the phytochemical profile after chemical elicitation during chickpea germination is indispensable when making inferences about its biological properties. Therefore, an evaluation was made of the effect of the chemical inducers salicylic acid (SA, 1 and 2 mM), chitosan (CH, 3.3 and 7 μM), and hydrogen peroxide (H2O2, 20 and 30 mM) during germination at 25 °C with 70% RH for 4 days on the content of antinutritional and bioactive compounds, including phenolics, sterols, and saponins, in three Mexican chickpea varieties (Blanoro, Patron, and San Antonio) using UPLC-ELSD-ESI-QqQ-MS/MS, UPLC-DAD-ESI-QqQ-MS/MS, and HPLC-DAD-sQ-MS. The highest increase in phenolics and saponins was found in the Blanoro sprouts induced with SA 2 mM, whereas the highest phytosterol content was detected in San Antonio sprouts induced with CH 7 μM. In addition, significant increases in mono-, di-, and oligosaccharides and decreases in antinutritional contents were achieved after germination with most of the elicitation conditions. More importantly, we identified new compounds in chickpea sprouts, such as the lignans matairesinol and secoisolariciresinol, the phenolic compounds epicatechin gallate and methyl gallate, some phytosterols, and the saponin phaseoside 1, which further increased after chemical elicitation.
Collapse
Affiliation(s)
- Iza Fernanda Pérez-Ramírez
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, Mexico; (I.F.P.-R.)
| | - Diana E. Escobedo-Alvarez
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, Mexico; (I.F.P.-R.)
| | - Magdalena Mendoza-Sánchez
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, Mexico; (I.F.P.-R.)
| | - Nuria E. Rocha-Guzmán
- Unidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), TECNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico
| | - Rosalía Reynoso-Camacho
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, Mexico; (I.F.P.-R.)
| | - Jorge A. Acosta-Gallegos
- Campo Experimental Bajío (CEBAJ-INIFAP), Carretera Celaya-San Miguel de Allende Km. 6.5, Guanajuato 38010, Mexico
| | - Minerva Ramos-Gómez
- Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, Mexico; (I.F.P.-R.)
| |
Collapse
|
4
|
Zhang J, Guo J, Dang B, Zhang W, Zheng W, Yang X. Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication. Molecules 2023; 28:molecules28093679. [PMID: 37175091 PMCID: PMC10179913 DOI: 10.3390/molecules28093679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The aim of this study was to investigate the effect of ultrasonic stress germination (USG) on total phenolic contents (TPC), total flavonoid contents (TFC), the phenolic compositions, and antioxidant activities of black highland barley (BHB). The USG processing parameters, polyphenol profile, phenolic compositions, and antioxidant activities were explored after USG. Results showed that the optimal USG parameters were as follows: 350 W ultrasonic pretreatment power, 30 °C ultrasonication temperature, 25 min ultrasonication time, and 64 h germination time. Under these conditions, the total phenolic content (688.84 ± 5.30 mg/100 g) and total flavonoid content (59.23 ± 0.45 mg/100 g) of BHB were increased by 28.55% and 10.15%, respectively, compared to the untreated samples. In addition, the USG treatment could more effectively enrich bound phenolic acids and free flavonoids, among which the content of catechin was significantly increased by USG and was the main characteristic substance. Moreover, the USG treatment could improve the antioxidant activity and had a higher antioxidant potency composite index (APC index) (97.91%) of BHB. These results indicate that USG might be an effective method to enrich polyphenols and improve antioxidant activity in BHB.
Collapse
Affiliation(s)
- Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Junling Guo
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| |
Collapse
|
5
|
Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| |
Collapse
|
6
|
Gandhi H, Toor BS, Kaur A, Kaur J. Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01549-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
7
|
Bon‐Padilla BK, Reyes‐Moreno C, Milán‐Carrillo J, Camacho‐Reynoso R, Gómez‐Aldapa CA, Gómez‐Favela, Gutiérrez‐Dorado R. Tortillas Made from Nixtamalized Maize and Extruded Chickpea Flours: A Product with Improved
in vitro
Nutritional and Antihypertensive Properties. Cereal Chem 2022. [DOI: 10.1002/cche.10577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- BK Bon‐Padilla
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas‐Universidad Autónoma de Sinaloa (FCQB‐UAS), Ciudad Universitaria, A.P. 1354CP80000Culiacán, SinaloaMéxico
| | - C Reyes‐Moreno
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas‐Universidad Autónoma de Sinaloa (FCQB‐UAS), Ciudad Universitaria, A.P. 1354CP80000Culiacán, SinaloaMéxico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB‐UAS, Ciudad Universitaria, A.P. 1354CP80000Culiacán, SinaloaMéxico
| | - J Milán‐Carrillo
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas‐Universidad Autónoma de Sinaloa (FCQB‐UAS), Ciudad Universitaria, A.P. 1354CP80000Culiacán, SinaloaMéxico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB‐UAS, Ciudad Universitaria, A.P. 1354CP80000Culiacán, SinaloaMéxico
| | - R Camacho‐Reynoso
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC). Universidad Autónoma de Querétaro. Apartado Postal 184, Cerro de las Campanas s/n, Col. Las Campanas76010Querétaro, QuerétaroMéxico
| | - CA Gómez‐Aldapa
- Area Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, PachucaHidalgoMéxico
| | - Gómez‐Favela
- Ingenieria Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMyS), Carretera a Potrerillos del Norote Km 3CP82700La Cruz, Elota, SinaloaMéxico
| | - R Gutiérrez‐Dorado
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas‐Universidad Autónoma de Sinaloa (FCQB‐UAS), Ciudad Universitaria, A.P. 1354CP80000Culiacán, SinaloaMéxico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB‐UAS, Ciudad Universitaria, A.P. 1354CP80000Culiacán, SinaloaMéxico
| |
Collapse
|
8
|
Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals. Antioxidants (Basel) 2022; 11:antiox11061139. [PMID: 35740036 PMCID: PMC9219979 DOI: 10.3390/antiox11061139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 11/16/2022] Open
Abstract
Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their antiradical activity, reducing power and inhibition of peroxyl-induced cytotoxicity in human HuH-7 cells. In general, the insoluble-bound fraction showed a higher total phenolic content. Phenolic acids, flavonoids, and isoflavonoids were identified and quantified by UPLC-MS/MS. Taxifolin was identified for the first time in chickpeas. However, m-hydroxybenzoic acid, taxifolin, and biochanin A were the main phenolics found. Biochanin A was mostly found in the free fraction, while m-hydroxybenzoic acid was present mainly in the insoluble-bound form. The insoluble-bound fraction made a significant contribution to the reducing power and antiradical activity towards peroxyl radical. Furthermore, all extracts decreased the oxidative damage of human HuH-7 cells induced by peroxyl radicals, thus indicating their hepatoprotective potential. This study demonstrates that the antioxidant properties and bioactive potential of insoluble-bound phenolics of chickpeas should not be neglected.
Collapse
|
9
|
Kaur N, Singh B, Kaur A, Yadav MP. Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nancydeep Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Madhav P. Yadav
- United States Department of Agriculture Eastern Regional Research Center, Agricultural Research Service Wyndmoor Pennsylvania USA
| |
Collapse
|
10
|
Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
11
|
Garduño-Félix KG, Ramirez K, Salazar-Salas NY, Amabilis-Sosa LE, Rochín-Medina JJ. Phenolic profile in black sesame sprouts biostimulated with Bacillus clausii. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01115-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
12
|
Polak T, Mejaš R, Jamnik P, Kralj Cigić I, Poklar Ulrih N, Cigić B. Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods 2021; 10:foods10112840. [PMID: 34829121 PMCID: PMC8618307 DOI: 10.3390/foods10112840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/08/2021] [Accepted: 11/13/2021] [Indexed: 11/16/2022] Open
Abstract
In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.
Collapse
Affiliation(s)
- Tomaž Polak
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Rok Mejaš
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Polona Jamnik
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Irena Kralj Cigić
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, SI-1000 Ljubljana, Slovenia;
| | - Nataša Poklar Ulrih
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Blaž Cigić
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
- Correspondence: ; Tel.: +386-1-320-37-84; Fax: +386-1-256-57-82
| |
Collapse
|
13
|
Mencin M, Mikulic-Petkovsek M, Veberič R, Terpinc P. Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt ( Triticum spelta L.) Seeds. Antioxidants (Basel) 2021; 10:antiox10071085. [PMID: 34356318 PMCID: PMC8301066 DOI: 10.3390/antiox10071085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/23/2021] [Accepted: 07/01/2021] [Indexed: 11/24/2022] Open
Abstract
A solid-phase extraction (SPE) technique was developed and optimised for isolation and concentration of extractable and bound phenolic acids from germinated spelt seeds, for analysis by liquid chromatography–mass spectrometry. Samples initially underwent solvent extraction under different conditions to maximise the yield of phenolic antioxidants. Optimal extraction conditions for extractable phenolics were absolute methanol as solvent, sample-to-methanol ratio 1:9, and reconstitution in non-acidified water. The bound phenolics were extracted from sample pellets using hydrolysis with 2 M NaOH, acidification of the hydrolysate with formic acid, and simultaneous isolation and purification using Strata X polymeric RP tubes. Compared to liquid-liquid extraction, this direct SPE protocol has significant advantages in terms of higher extraction efficiencies of total and individual phenolics and their antioxidant activities. These data suggest that direct SPE represents a rapid and reliable method for quantitative analysis of both the extractable and the commonly overlooked bound phenolics in Triticum spelta seeds.
Collapse
Affiliation(s)
- Marjeta Mencin
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia;
| | - Maja Mikulic-Petkovsek
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia; (M.M.-P.); (R.V.)
| | - Robert Veberič
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia; (M.M.-P.); (R.V.)
| | - Petra Terpinc
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia;
- Correspondence:
| |
Collapse
|
14
|
Acevedo Martinez KA, Yang MM, Gonzalez de Mejia E. Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes. Compr Rev Food Sci Food Saf 2021; 20:3762-3787. [PMID: 33998131 DOI: 10.1111/1541-4337.12762] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/14/2021] [Accepted: 04/01/2021] [Indexed: 01/22/2023]
Abstract
Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.
Collapse
Affiliation(s)
- Karla A Acevedo Martinez
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
| | - Mary M Yang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
| |
Collapse
|
15
|
Perez-Perez LM, Huerta-Ocampo JÁ, Ruiz-Cruz S, Cinco-Moroyoqui FJ, Wong-Corral FJ, Rascón-Valenzuela LA, Robles-García MA, González-Vega RI, Rosas-Burgos EC, Corella-Madueño MAG, Del-Toro-Sánchez CL. Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea ( Cicer arietinum L. cv Blanoro) Stored under N 2 and CO 2 Atmospheres. Molecules 2021; 26:molecules26092773. [PMID: 34066776 PMCID: PMC8125957 DOI: 10.3390/molecules26092773] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/02/2021] [Accepted: 05/05/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2'-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2'-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and -20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.
Collapse
Affiliation(s)
- Liliana Maribel Perez-Perez
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - José Ángel Huerta-Ocampo
- CONACYT-Research Center for Food and Development, Gustavo Enrique Astiazaran Rosas Road 46, Hermosillo 83304, Sonora, Mexico;
| | - Saúl Ruiz-Cruz
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Francisco Javier Cinco-Moroyoqui
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Francisco Javier Wong-Corral
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Luisa Alondra Rascón-Valenzuela
- Department of Chemical Biological Sciences, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.A.R.-V.); (M.A.G.C.-M.)
| | - Miguel Angel Robles-García
- Cienega University Center, University of Guadalajara, University Avenue 1115, Ocotlan 47820, Jalisco, Mexico;
| | - Ricardo Iván González-Vega
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - Ema Carina Rosas-Burgos
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
| | - María Alba Guadalupe Corella-Madueño
- Department of Chemical Biological Sciences, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.A.R.-V.); (M.A.G.C.-M.)
| | - Carmen Lizette Del-Toro-Sánchez
- Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico; (L.M.P.-P.); (S.R.-C.); (F.J.C.-M.); (F.J.W.-C.); (R.I.G.-V.); (E.C.R.-B.)
- Correspondence:
| |
Collapse
|
16
|
Atudorei D, Stroe SG, Codină GG. Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types. PLANTS 2021; 10:plants10030592. [PMID: 33809819 PMCID: PMC8004221 DOI: 10.3390/plants10030592] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/09/2021] [Accepted: 03/15/2021] [Indexed: 12/22/2022]
Abstract
The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.
Collapse
|
17
|
Borges-Martínez E, Gallardo-Velázquez T, Cardador-Martínez A, Moguel-Concha D, Osorio-Revilla G, Ruiz-Ruiz JC, Martínez CJ. Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.45920] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
18
|
Dulce-María DA, Adrián CR, Cuauhtémoc RM, Ada-Keila MN, Jorge MC, Erika AS, Edith-Oliva CR. Isoflavones from black chickpea ( Cicer arietinum L) sprouts with antioxidant and antiproliferative activity. Saudi J Biol Sci 2021; 28:1141-1146. [PMID: 33424409 PMCID: PMC7783802 DOI: 10.1016/j.sjbs.2020.11.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 12/17/2022] Open
Abstract
Black chickpea is a good source of bioactive compounds, particularly isoflavones. Sprouting improves nutraceutical value in chickpea seeds. This study aimed to explore the role of sprouting of black chickpea seeds on the synthesis of isoflavones and evaluate the impact of the soluble isoflavone on cellular antioxidant activity (CAA) and antiproliferative activity in breast cancer cells. Isoflavones were identified and quantified by HPLC-UV-MS. The CAA and antiproliferative activity were determined in HepG2 cells and MDA-MB-231 cancer cells, correspondingly. In sprouted black chickpea, six isoflavones (formononetin, biochanin-A, and its glycosides) were identified and the total isoflavones content increased (0.31 to 35.72 µgBA/mg of extract). The CAA was increased five times from 137.2 to 788.2 µMEQ/100 g of sample. The bioactive compounds in sprouted chickpea decreased the proliferation of MDA-MB-231 cell line. Also caused morphological changes such as cell shrinkage, rounding and nuclear fragmentation. The results herein suggest that bioactive compounds, as isoflavones, in sprouted black chickpea showed a potential antioxidant and antiproliferative activity. Therefore, it may be considered as a value-added product or ingredient for produce functional foods.
Collapse
Affiliation(s)
- Domínguez-Arispuro Dulce-María
- Programa Regional de Posgrado en Biotecnología, Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Mexico
| | - Canizalez-Román Adrián
- Programa Regional de Posgrado en Biotecnología, Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Mexico.,CIASaP, Programa de Posgrado en Ciencias en Biomedicina Molecular, Facultad de Medicina, Universidad Autónoma de Sinaloa, 80246 Culiacán Sinaloa, Mexico
| | - Reyes-Moreno Cuauhtémoc
- Programa Regional de Posgrado en Biotecnología, Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Mexico
| | - Milán-Noris Ada-Keila
- Programa Regional de Posgrado en Biotecnología, Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Mexico
| | - Milán-Carrillo Jorge
- Programa Regional de Posgrado en Biotecnología, Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Mexico
| | - Acosta-Smith Erika
- CIASaP, Programa de Posgrado en Ciencias en Biomedicina Molecular, Facultad de Medicina, Universidad Autónoma de Sinaloa, 80246 Culiacán Sinaloa, Mexico
| | - Cuevas-Rodríguez Edith-Oliva
- Programa Regional de Posgrado en Biotecnología, Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Mexico
| |
Collapse
|
19
|
Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide. Foods 2020; 9:foods9121791. [PMID: 33276547 PMCID: PMC7761555 DOI: 10.3390/foods9121791] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/27/2020] [Accepted: 11/30/2020] [Indexed: 12/13/2022] Open
Abstract
Elicitation appears to be a promising alternative to enhance the bioactive compound content and biological activities of legume sprouts. Multi-response optimization by response surface methodology (RSM) with desirability function (DF) was used to optimize the elicitor concentration (hydrogen peroxide (H2O2)) and germination time in order to maximize total phenolic content (TPC), total flavonoids content (TFC), and antioxidant activity (AOX) of chickpea sprouts. Chemical, antinutritional, and nutraceutical properties of optimized chickpea sprouts (OCS) were also determined. The predicted regression models developed were efficiently fitted to the experimental data. The results of the desirability function revealed that optimum attributes in chickpea sprouts can be achieved by the application of 30 mM H2O2 and 72 h of germination time, with global desirability value D = 0.893. These OCS had higher (p < 0.05) TPC (7.4%), total iso-flavonoids (16.5%), AOX (14.8%), and lower phytic acid (16.1%) and saponins (21.8%) compared to H2O2 non-treated chickpea sprouts. Optimized germination conditions slightly modified the flavonoid profile in chickpea; eight iso-flavonoids were identified in OCS, including formononetin and biochanin A, which were identified as the major compounds. Results from this study support elicitation with H2O2 as an effective approach to improve phytochemical content and antioxidant activity in chickpea sprouts.
Collapse
|
20
|
Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186244] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.
Collapse
|
21
|
Faridy JCM, Stephanie CGM, Gabriela MMO, Cristian JM. Biological Activities of Chickpea in Human Health (Cicer arietinum L.). A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:142-153. [PMID: 32239331 DOI: 10.1007/s11130-020-00814-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Chickpea is one of the most consumed legumes worldwide. Among their benefits are the high protein concentration that reflects not only at the nutritional level but also on the supply of active peptides; besides, it presents different metabolites with pharmacological activities. Some biological activities identified in the different compounds of chickpea are antioxidant, antihypertensive, hypocholesterolemic, and anticancer. Although most reports are based on the effects of the proteins and their hydrolysates, alcoholic extracts have also been proven that contain phenolic compounds, saponins, phytates, among others; therefore, their consumption has been dubbed as an alternative for the prevention of chronic degenerative diseases. In the present review, we summarize the nutritional composition of the chickpea and describe the main biological activities reported for this legume, revealing some of its beneficial effects on health, of which there is still much to be elucidated.
Collapse
Affiliation(s)
- Juárez-Chairez Milagros Faridy
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico
| | - Cid-Gallegos María Stephanie
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico
| | - Meza-Márquez Ofelia Gabriela
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico
| | - Jiménez-Martínez Cristian
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico.
| |
Collapse
|
22
|
Adjei-Fremah S, Worku M, De Erive MO, He F, Wang T, Chen G. Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102207] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
23
|
Ferreira CD, Bubolz VK, da Silva J, Dittgen CL, Ziegler V, de Oliveira Raphaelli C, de Oliveira M. Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
24
|
Haileslassie HA, Henry CJ, Tyler RT. Impact of pre‐treatment (soaking or germination) on nutrient and anti‐nutrient contents, cooking time and acceptability of cooked red dry bean (
Phaseolus vulgaris
L.) and chickpea (
Cicer arietinum
L.) grown in Ethiopia. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14165] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Hiwot Abebe Haileslassie
- College of Pharmacy and Nutrition University of Saskatchewan 104 Clinic Place Saskatoon SK S7N 2Z4 Canada
| | - Carol J. Henry
- College of Pharmacy and Nutrition University of Saskatchewan 104 Clinic Place Saskatoon SK S7N 2Z4 Canada
| | - Robert T. Tyler
- College of Agriculture and Bioresources University of Saskatchewan 51 Campus Drive Saskatoon SK S7N 5A8 Canada
| |
Collapse
|