White Chickpea Research Articles

CHARACTERIZATION OF CAKES PRODUCED WITH DIFFERENT LEGUME AQUAFABA

This study investigates the potential of aquafaba, derived from various legumes including white chickpeas, black chickpeas, white beans, and red beans, as an egg substitute in cake production. Aquafaba samples were analyzed for physicochemical properties and functional characteristics at different pH levels. The results revealed that the foam and emulsion properties of all aquafaba samples at pH 3 were superior to those obtained at other pH values. Specifically, at pH 3, foam capacity values were approximately 238.74±28.54%, 231.25±26.52%, 237.50±17.68%, and 112.50±17.68% for aquafaba derived from white chickpeas, black chickpeas, white beans, and red beans, respectively. Aquafaba derived from white chickpeas demonstrated the highest foam stability at pH 3 (92.43±0.61%), followed by black chickpeas (86.96±3.30%). Similarly, emulsion capacity at pH 3 was highest for aquafaba derived from white chickpeas (41.14±11.73%), followed by black chickpeas (65.33±26.28%), white beans (28.94±37.69%), and red beans (49.65±9.57%). Emulsion stability was measured as 100% for aquafaba derived from white chickpeas, black chickpeas, and white beans at pH 3, with slightly lower values observed for aquafaba from red beans. Furthermore, aquafaba derived from different legumes exhibited varying protein contents at pH 3, ranging from 17.75±0.05% to 19.20±0.09%. Cake production with aquafaba as an egg substitute was conducted at pH 3, with analyses including moisture, ash, protein, fat, color, texture, specific volume, weight loss, and sensory evaluation. Results indicate the potential of aquafaba as a versatile egg substitute in cake formulations, with promising foam and emulsion properties, protein content, and sensory attributes.

Application of Fourier Transform Infrared (FTIR) spectroscopy for the analysis of legume seeds

Legume seeds are highly valued for their rich nutritional profile and many culinary applications, making them essential to human diets in many civilizations worldwide. Legume seeds have lower protein content comparable to that found in animal sources. Legumes have many health benefits, such as improved blood sugar control, weight management, cardiovascular health, and a reduced risk of developing chronic diseases, including diabetes, cancer, and heart conditions. The functional groups in legume seeds such as black chickpea, cowpea, white chickpea, small red bean, and red lentil were analyzed using FTIR spectroscopy combined with principal compound analysis. The findings indicated that five samples had O-H stretching, C-H stretching, and N-H stretching bonds in the wave number range of 2924 cm- 1, which implies the presence of alcohol, carboxylic acid, amine salt, and alkane. The nitro compound having N-O stretching was observed in all samples except white chickpea. All the samples have C-F stretching bonds, representing the presence of fluoro compound in the wave range of 1002- 1115 cm-1, except for red beans. It is worth noting that the properties of red lentils differ significantly from those of black chickpeas and cowpeas, and the properties of cowpeas differ from those of small red beans.

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea – WC, red rough chickpea – RRC, red smooth chickpea – RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) substituted GF breads. Wild chickpea flours showed the highest ash, total dietary fiber (TDF), and total antioxidant capacity (6.3%, 13.4%, and 9.5% increase for WC, RRC, and RSC flour compared to MC flour) values compared to MC sample, and red varieties (RRC- and RSC-samples) showed the highest total phenolic content (15.5% and 17.0% increase compared to MC flour). Significant differences were also found in protein content and techno-functional properties. Bread specific volume and crumb hardness were significantly affected by chickpea variety, with red varieties (RRC- and RSC-samples) revealing the lowest impact. 1H NMR proton molecular mobility significantly changed as a function of chickpea variety, and these differences might be associated to the different macroscopic bread quality. Overall, the tested wild chickpea flours revealed valuable chemical composition, and differed in the techno-functional and bread-making performances, with red varieties showing the most promising results to improve GF breads.

Isolation and Characterization of Nitrogen Fixing Bacteria from Rhizospher of Chickpea and Peanodules, Hossana, Ethiopia

One of the ways to increase the competitive survivability of rhizobial bio fertilizers and achieve better plant growth under such conditions is by modifying the rhizospheric environment or community by addition of non rhizobial nodule-associated bacteria (NAB) that cause better nodulation and plant growth when co-inoculated with rhizobia. To achieve this objective experimental design was carried out. Rhizobium is the root of legumes host nitrogen fixing bacteria which can invade root and get sugars from the plant. A study was performed to investigate the most commonly associated nodule-associated bacteria and the rhizospheric microorganisms associated with the legume plant. Present study on Isolation and characterization of Nitrogen Fixing Bacteria from agricultural rhizosphere was carried out with the aim of Isolation and characterization of Nitrogen Fixing Bacteria. The occurrence of Nitrogen Fixing Bacteria from root nodule of pea, white chickpea and red chickpea were investigated. Nitrogen fixing bacteria was isolated from root nodule of pea, white chickpea and red chickpea. The isolates were grown on yeast extract – mannitol agar (YEMA), and the morphologic characterization was done by Gram stain. A total of 21 isolates were isolated on Yeast Extract Mannitol (YEMA) agar medium. The isolates were circular, and irregular in form with smooth surface; entire, colony margins; with light pink coloured. The identification of isolated pure cultures through colony morphology analysis, cellular morphology and biochemical properties are including gram staining (negative), catalase test (negative), Methyl red test (negative), voges proskaeur test (positive), citrate utilization test (positive), starch hydrolysis test (positive) and mannitol salt agar (positive). Among the 21 bacterial isolates isolated, 18 were shown the characteristic of rhizobia. The effect of these 18 isolates those shows the characteristics of rhizobia were performed and all of them are significant, while compared with controls. These isolates will be useful to produce efficient bio fertilizers for Agriculture.

Tapping the supercapacitive properties of porous activated carbon from expired white chickpeas

With an insight of clean and sustainable energy from green renewable waste, porous activated carbon was prepared by direct carbonization and activation of expired dried chickpeas with ZnCl2 for supercapacitor application. The expired chickpeas were powdered and mixed with zinc chloride in different ratios and pyrolyzed at high temperatures and the structural, morphological, and electrochemical analysis were studied. The pore size distribution of the carbonized samples was dominated by micropores and mesopores, with specific surface area in the range of 865.002 m2/g to 1094.638 m2/g and pore volume in the range of 0.618 cc/g to 0.739 cc/g. The as-fabricated symmetric device exhibited a specific capacitance of 204.6 F/g at 5 mV/s, the energy density of 11.732 Wh/kg and power density of 266.196 W/kg at 1 A/g with a capacitive retention of 97.48 % for 3000 cycles. Thus, the heterogeneous porous structure and excellent surface area helps in boosting the electrochemical behaviour of the expired white chickpea as waste derived carbon samples.

Insights into the non‐targeted metabolomic profile, rheological, functional and structural characteristics of rice bran and pulse protein isolates

SummaryRice bran protein isolates and seven legume protein isolates (moong bean, green pea, white pea, black chickpea and white chickpea, soya bean and lentil) were evaluated for functional, structural and metabolomic properties. Rice bran protein isolates (RBI) had higher solubility, foaming, oil absorption capacity and water absorption capacity but lower denaturing temperature compared to legume proteins. The functionality of proteins isolates impacted significantly with structural characteristics. The β‐sheet, α‐helix, β‐turn and anti‐parallel β‐sheets proportions were evaluated by FTIR. RBI revealed lower molecular weight, less rigid conformational structure and lower proportion of β‐sheet. The evaluation of untargeted metabolomics compounds was determined by ultraperformance liquid chromatography quadruple time‐of‐flight ion mobility mass spectrometry (UHPLC‐QTOF‐IMS), evaluated using PCA and presented as a heatmap. Analysis revealed 46 metabolites including sugars, amino acids, lipids, terpenoid, phenolics, saponins and their derivatives. Significant differences in selected compounds from 126 identified metabolites among protein isolates were observed. This work provides new insights into metabolite distribution among protein isolates and also presents future implementations for applications in food and nutraceuticals.

Participatory Variety Selection for Released Kabuli Type Chickpea (<i>Cicer arietinum</i> L.) Varieties in South Gondar Zone, Ethiopia

Participatory variety selection plays a vital role in adopting improved crop varieties into a new growing area. Farmers' preferences across locations and growing seasons must be taken into account to introduce improved varieties that farmers will accept. Evaluating improved chickpea varieties in specific agro-ecologies is a key activity to enhance the productivity of the crop. The purpose of this study was to identify adapted, high-yielding, disease-resistant, and farmers' preferred white chickpea varieties in the south Gondar zone, Ethiopia. Five Kabuli-type chickpea varieties with one local check were laid out in a randomized complete block design with three replications replicated three times during the 2019/2020 cropping season at the farmers' field of Libokemkem and Simada districts. The environment by variety interaction analysis showed a highly significant difference at high significant (P< 0.01) difference for genotypes implying that there is a best-fit cultivar independently for each location. The study also revealed that in some cases the researchers' selection criteria were identical to farmers' preferences. These parameters include Disease reaction, Branch number, pod size, adaptability, and early maturity. Hence, including farmers' preferences in a variety selection process is paramount important. The results revealed that among the evaluated varieties, Akuri and Habru (2116.9 kg ha^-1) and (2021.9ha^-1) produced considerably higher yields at Libokemkem and Akuri and Habru (2037.5ha^-1), (2025.9 kg ha^-1) were found as high-yielding varieties at Simada. The combined grain yield of over location also (2077kg ha^-1) and 2038.8ha^-1) for Akuri and Habru Respectively. Accordingly, the highest grain yield in the Simada district was revealed by Akuri and Habru. While at Libokemkem; Akuri and Habru demonstrated top yield scores. Therefore, Akuri and Habru varieties were well adapted to the Simada and Libokemkem districts and similar agroecological zones of the western Amhara region.

Low water supply differentially affects the growth, yield and mineral profile of kabuli and desi chickpeas (Cicer arietinum)

AbstractThe climatic events predicted to increase in intensity and frequency in the near future, including drought, may influence the quality and productivity of several important crops for human nutrition, such as legumes. Herein, two chickpea genotypes (Cicer arietinum) were analysed for their resilience to low water supply: a commercial white chickpea (kabuli) and a traditional black chickpea (desi) with marginal production in occidental countries. Plants were grown under four levels of water supplies (90%, 75%, 50% and 25% of field capacity) and biometric variables (root, shoot, pods and seeds), proxies of plant fitness (water content and oxidative stress) and the seed nutritional profile (protein and mineral concentrations) were analysed at plant maturity. The results show that the water content in shoots and roots decreased with the decrease in water supplies, with kabuli plants generally having higher water content in shoots and desi in roots. The shoot length was significantly higher in kabuli compared to desi, while the root length increased up to 11% in both species with the decrease in water supplies. The root‐to‐shoot ratio was higher in kabuli and increased with the decrease in the water supply, being negatively correlated with the number of pods and seeds per plant. Lipid peroxidation also increased with the decrease in the water supply, having slight positive correlations with plant growth parameters while being negatively correlated with plant productivity. No significant effects of plant genotype and water supply were observed on seed K, Ca and protein, but desi was able to sustain higher P, Mg, Zn, Fe, Mn and B concentrations than kabuli, including at lower water supplies. The results suggest that water stress negatively impacts plant growth and productivity and that the two chickpea genotypes have distinct biomass and water allocation strategies to cope with low water supply. These findings may be useful in strategies for improving the productivity and nutritional profile of chickpea crops under water‐limited conditions.

A glycemic diet improves the understanding of glycemic control in diabetes patients during their follow-up.

A glycemic diet improves the understanding of glycemic control in diabetes patients during their follow-up.

Extraction methods and nutritional characterization of protein concentrates obtained from bean, chickpea, and corn discard grains

Protein concentrates obtained from discarded grain flours of white chickpea Sinaloa (Cicer arietinum) (CC), “Azufrazin” bean (Phaseolus vulgaris) (BC), and white corn (Zea mays) (MC), were characterized biochemically through bromatological analyses (protein, lipid, fiber, moisture, ashes, and nitrogen free extract), HPLC techniques (amino acids content), and spectrophotometry (anti-nutrients: phytic acid, trypsin inhibitors, and saponins). The percentage of protein obtained from CC, BC, and MC was 71.23, 81.10, and 55.69%, respectively. Most peptides in the BC and CC flours had a molecular weight of <1.35 kDa, meanwhile, MC peptides were heavier (1.35 to 17 kDa). The amino acids (AA) profile of flours and protein concentrates were similar; however, all the protein concentrates showed an increased AA accumulation (300 to -400%) compared with their flours. The protein concentrates from BC registered the highest AA accumulation (77.4 g of AA/100 g of protein concentrates). Except for the phytic acid in CC and trypsin inhibitor in CC and MC, respectively, the rest of the protein concentrates exhibited higher amounts of the anti-nutrients compared with their flours; however, these levels do not exceed the reported toxicity for some animals, mainly when used in combination with other ingredients for feed formulations. It is concluded that CC and BC protein concentrates showed better nutritional characteristics than MC (level of protein, size of peptides, and AA profile). After biochemical characterization, protein concentrates derived from by-products have nutritional potential for the animal feed industry.

Carbohydrate profiling & glycaemic indices of selected traditional Indian foods.

Background & objectives:Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydrate profile of common traditional Indian food preparation and to determine their GI using standardized protocols.Methods:Twelve food preparations made of millets, wheat, maize and pulses were evaluated for nutrient composition including detailed carbohydrate profiling and tested for GI in healthy volunteers using standard methodology. Capillary blood glucose responses for the test foods containing 50 g available carbohydrates were recorded and compared to the reference food (50 g glucose). GI was calculated from the incremental area under the curve (IUAC) for the test and reference foods.Results:Available carbohydrate content of the food preparations ranged between 13.6 and 49.4 g per cent. Maize roti showed the highest total dietary fibre (7.5 g%). White chick pea ‘sundal’ showed highest resistant starch content (3.95 g%). Amongst the 12 test foods, five fell in the high GI category (finger millet balls, sorghum, pearl millet and maize roti), four in the medium GI category (sorghum idli, wheat dosa, methi roti and adai) and three in the low GI category (broken wheat upma, white peas sundal and white chick peas sundal).Interpretation & conclusions:Merely being a whole grain-based food does not qualify for a lower GI. The method of processing, food structural integrity and preparation could influence the GI. The type and quality of fibre are important than the quantity of fibre alone. Judicious planning of accompaniments using low GI legumes may favourably modify the glycaemic response to high GI foods in a meal.

Residue levels of pesticides in nuts and risk assessment for consumers

The residue levels of 227 pesticides were analyzed in nuts (dried figs, dried apricots, raisins, walnuts, pistachios, hazelnuts, almonds, peanuts, dates, sunflower seeds, pumpkin seeds, white chickpeas and yellow chickpeas). The extraction of the samples was performed by using QuEChERS method, and the residue analyses were performed with LCMS/MS, GC-MS, GC-MS/MS. The results were evaluated according to the regulations of European Union and Turkish Food Codex (TFC), and a risk assessment for consumers was evaluated. At least one type of pesticide residue was detected in 29% of the samples. Thiacloprid in 4 pistachio and imidacloprid in 3 pumpkin seed, exceeded the maximum residue limit value given in the TFC. Trifluralin which is located in the list of prohibitted pesticides was detected in 9 pumpkin seed samples. The pesticides of chlorpyriphos, cypermethrin and chlorpyrifos-methyl were determined to pose an acute and chronic risk for children and adults. The target hazard quotient for all of the detected pesticides was calculated as <1. The Hazard Index value was determined as 0.264 for adults and 0.156 for children. When the amount of pesticide that people have with the consumption of other foodstuffs is also taken into consideration, people could be exposed to both acute and chronic health risks.

A rapid tool for determination of titanium dioxide content in white chickpea samples

Titanium dioxide (TiO2) is a widely used additive in foods. However, in the scientific community there is an ongoing debate on health concerns about TiO2. The main goal of this study is to determine TiO2 content by using laser induced breakdown spectroscopy (LIBS). To this end, different amounts of TiO2 was added to white chickpeas and analyzed by using LIBS. Calibration curve was obtained by following Ti emissions at 390.11nm for univariate calibration, and partial least square (PLS) calibration curve was obtained by evaluating the whole spectra. The results showed that Ti calibration curve at 390.11nm provides successful determination of Ti level with 0.985 of R2 and 33.9ppm of limit of detection (LOD) value, while PLS has 0.989 of R2 and 60.9ppm of LOD. Furthermore, commercial white chickpea samples were used to validate the method, and validation R2 for simple calibration and PLS were calculated as 0.989 and 0.951, respectively.

In vitroIron Bioaccessibility from Traditional Legume Preparations of Rural and Urban Households of Punjab (India)

Five most consumed legumes by rural and urban households of Punjab (India) were evaluated for total iron, dialyzable iron and in vitro iron bioaccessibility. In vitro iron bioaccessibility varied from 3.07 to 9.72% in rural households and 2.78 to 6.39% in urban households. In rural households, iron bioaccessibility was maximum for white chickpeas (9.72%) followed by whole mungbean + mothbean (8.56%) and dehusked Bengal gram (8.41%). The least bioaccessibility was in Bengal gram (3.07%) followed by dehusked mungbean + dehusked lentil (3.51%). In urban households, iron bioaccessibility was maximum in dehusked Bengal gram (6.39%), followed by white chickpea (4.45%) and kidney bean (4.19%) Least bioaccessibility was in whole mungbean (2.67%) and dehusked mungbean + dehusked lentil (2.78%). The average iron bioaccessibility of legume preparations was higher in rural house-holds than in urban households which may be attributed to the variation in food preparation practices.

Identification of resistant sources in chickpea against chickpea blight disease

Cheapest way to control gram blight is the use of resistant cultivars. Forty-eight genotypes comprising of black and white chickpea cultivars were collected from Ayube Agricultural Research Institute, Faisalabad. Genotypes were sown in augmented design in a way that after every two genotypes of test germplasm, there was a check (spreader) row. Artificial inoculation was used to screen out germplasm. Among 48 lines, 10 and 11 lines showed resistant and moderately resistant response, respectively. Most of the lines showed susceptible to highly susceptible response while others exhibited moderately susceptible. Sixteen lines were highly susceptible and eight were susceptible. Three lines displayed moderately susceptible response. Ranges of percent disease severity on resistant and moderately resistant advanced lines were; 3.75–10 and 12.5–20, respectively. And, these ranges for highly susceptible, susceptible and moderately susceptible genotypes were; 56.25–81.25, 40–45 and 665–752.5, respectively. Maximum and minimum ranges of area under chickpea disease progress curve (AUDPC) for resistant and moderately resistant advanced lines were; 70–192.5 and 210–367.5, respectively. Highly susceptible, susceptible and moderately susceptible genotypes showed AUDPC as 1085–1715, 787.5–910 and 647.5–735, respectively. Resistant and moderately resistant advanced lines had AUDPC 70–227.5 and 245–420, respectively. While, AUDPC values for highly susceptible, susceptible and moderately susceptible genotypes remained as 1172.5–1750, 805–962.5 and 665–752.5, respectively.

Purification and Characterization of α-Galactosidase from White Chickpea (Cicer arietinum)

Glycosylated α-galactosidase (melibiase) has been purified from white chickpea ( Cicer arietinum ) to 340-fold with a specific activity of 61 units/mg. Cicer α-galactosidase showed a M(r) of 45 kDa on SDS-PAGE and by MALDI-TOF. The optimum pH and temperature with pNPGal were 4.5 and 50 °C, respectively. The K(m) for hydrolysis of pNPGal was 0.70 mM. Besides hydrolyzing the pNPGal, Cicer α-galactosidase also hydrolyzed natural substrates such as melibiose, raffinose, and stachyose very effectively; hence, it can be exploited commercially for improving the nutritional value of soy milk. Galactose was found to be a competitive inhibitor. The property of this enzyme to cleave the terminal galactose residues can be utilized for converting the group B erythrocytes to group O erythrocytes.

Immunodetection of legume proteins resistant to small intestinal digestion in weaned piglets

AbstractExperiments were conducted to investigate the biochemistry of digestion of the major storage proteins from soya bean, pea, faba bean, blue lupin, and chickpea seeds in the ileum of piglets. Hyperimmune plasmas against the crude protein extracts and the purified 11S and 7S globulin fractions of each legume seed and an anti‐pea albumin PA2 and lectin antibody were used. They served to probe immunoblots of feed protein extracts and ileal digesta samples. Globally, the recognition by plasmas of intact or partially digested proteins in ileal digesta was rather faint, in agreement with the fairly high in vivo digestibility data obtained with these legume seed proteins. Nevertheless, immunoreactive polypeptides found in digesta of piglets fed pea, faba bean and chickpea belonged mainly to proteins of the 7S family, and to other proteins including low‐molecular weight components such as PA2 albumin and lectin in the case of pea. In piglets fed lupin, nearly intact polypeptides from the 11S family were detected. To conclude, the present immunochemical study conducted on ileal digesta of piglets revealed a few dietary legume proteins of the vicilin and albumin families. Legumin proteins were demonstrated unequivocally in the case of lupin and white chickpea. Copyright © 2003 Society of Chemical Industry

Legume Proteins of the Vicilin Family are More Immunogenic Than Those of the Legumin Family in Weaned Piglets

Two experiments were conducted to study the systemic and local immune responses to legume proteins in piglets weaned at 28 d of age. The pigs were fed a control diet (C) based on casein or diets in which 50% of crude protein (CP) was supplied by soya bean meal (SBM), pea (P), faba bean (FB), or lupin (L) seeds in experiment 1, and white chickpea (WCP) or black chickpea (BCP) seeds in experiment 2. Blood samples and intestinal secretions were collected at slaughter four weeks later and analysed for specific antibodies using ELISA and western blotting. Piglets fed the legume-containing diets had higher ( P < 0.10) plasma immunoglobulin (Ig) G ELISA titres to legume proteins than did piglets fed a casein-based diet. Many protein bands in the molecular weight range of 94.0-14.4 kDa were recognized by plasma IgG and IgA antibodies. The most immunogenic bands belonged to proteins of the vicilin family and to other unidentified minor proteins. No specific IgA antibodies were detected in intestinal secretions by ELISA and western blotting.

Nutrient digestibility of chickpea ( Cicer arietinum L.) seeds and effects on the small intestine of weaned piglets

A study involving three groups of six piglets weaned at 28d of age was conducted to determine the effect of two legume seeds (white versus black chickpea) on total tract (TTAD) and ileal (IAD) apparent digestibility, and their impact on intestinal tissues sampled at slaughter. TTAD was measured between 32 and 39 days of age and IAD was measured between 53 and 60 days on the same piglets anastomosed ileo-rectally. The piglets were fed at a similar DM intake a control diet (C) based on casein or a diet in which 50% of crude protein (CP) was supplied by white (WCP) or black chickpea (BCP). TTAD of dry matter (DM) and energy was lower ( P<0.001) with the BCP diet than with the WCP and C diets. TTAD and IAD of CP were significantly lower ( P<0.01) with the WCP and BCP diets than with C (0.844, 0.830 versus 0.914, respectively, for TTAD and 0.848, 0.848 versus 0.912, respectively, for IAD), the difference between chickpea diets being non significant ( P>0.05). The main effects observed on gut morphology with the legume diets were moderate villus atrophy and crypt hyperplasia. Villus height at the ileum was smaller with the BCP diet than with WCP and C ( P<0.05). Crypt depth at the duodenum and width at the duodenum and jejunum were greater with the WCP diet than with C ( P<0.05). The duodenal specific activities of aminopeptidases A and N, lactase, sucrase and alkaline phosphatase measured in mucosal homogenates were lower ( P<0.05) with the legume-containing diets. To conclude, differences in the digestibility value of the legume-based diets were moderate as well their effects on the morphology and function of intestinal tissues. Both white chickpea and black chickpea seem to be satisfactory protein and energy sources for the weaned piglet.