Abstract
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.
Highlights
Chickpea (Cicer arietinum L.) is an annual grain legume that is extensively cultivated for human consumption throughout the world, including the Mediterranean basin, the Near East, Central and South Asia, East Africa, South and North America, and Australia
The effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds
(line 731) contained significantly higher levels, up to 3, 2- and 13-fold, of TPC, TFC and FRAP AA, respectively, than those made from regular cream and beige-colored cv
Summary
Chickpea (Cicer arietinum L.) is an annual grain legume (pulse crop) that is extensively cultivated for human consumption throughout the world, including the Mediterranean basin, the Near East, Central and South Asia, East Africa, South and North America, and Australia. It is the second-most important pulse crop in the world (after dry bean), covering 15% (10.2 million ha) of the area dedicated to pulse cultivation and accounting for 14% (7.9 million tons) of pulse production worldwide (FAOSTAT, http://faostat.fao.org/default.aspx). Desi-type chickpea seeds have a thicker, irregularly shaped seed coat, which ranges in color from light tan to black, and a 100-seed weight of not more than 28 g
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