Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

Abstract

Summary Chickpea is an important food legume and is a major ingredient in many human diets. Chemical composition, physical parameters, functional properties and microstructural characteristics of three kabuli chickpea cultivars and the effects of three cooking methods were investigated. Carbohydrate and protein were two major components in all seeds. Cooking increased fibre, total carbohydrate and total and resistant starch contents, but decreased ash content. Protein and oil levels of the cooked samples either decreased or did not change significantly. Seed weight and density decreased with cooking. Hydration and swelling capacities as well as water absorption and holding capacities of cooked chickpeas were higher than raw samples, with the largest increases in the pressure‐cooked seeds. Seed weights were highly correlated with hydration (r = 0.89) and swelling (r = 0.76) rates. Emulsifying activity, emulsifying stability and foaming capacity of cooked chickpea flours decreased, while foaming stability increased. Chickpea flours had pronounced morphological changes after cooking.

Composition, Nutritional Value, and Health Benefits of Pulses

“…These authors also found increased soluble fiber in extruded peas. Boiling, pressure cooking, and microwaving processing caused an increased fiber content in chickpeas (El-Adawy 2002; Xu et al 2014). No change in dietary fiber was observed in extruded kidney beans or peas (Alonso et al 2001).…”

Germinated, toasted and cooked chickpea as ingredients for breadmaking

“…Chickpea is a protein (19-29 g/100 g) and carbohydrates (60-65 g/100 g) rich legume (Boye et al 2010) and it is a source of B complex vitamins and minerals (Seena and Sridhar 2005). These nutritional properties can be even improved using processing methods like germination, cooking or toasted that increase the protein digestibility (Almeida Costa et al 2006;Xu et al 2014).…”

Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process

“…All results were analyzed with SAS version 9.3 statistical software (SAS Institute Inc., Cary, NC). ANOVA with Duncan's multiple range test was used to evaluate the statistical significance in composition and properties with significant level of probability (P) B 0.05 as described by Xu et al [27].…”

“…Morphologies of freeze-dried raw and cooked edamame flours were visualized and evaluated using a SU-70 scanning electron microscope (Hitachi, Japan) as described by Xu et al [27]. A thin layer of each sample was mounted on an aluminum specimen holder using double-sided tape, and coated with gold palladium to a thickness of 30 nm.…”