Chickpea (Cicer arietinum L.) as a Source of Essential Fatty Acids – A Biofortification Approach

Madurapperumage, Amod; Tang, Leung; Thavarajah, Pushparajah; Bridges, William C.; Shipe, E. R.; Vandemark, George J.; Thavarajah, Dil

doi:10.3389/fpls.2021.734980

Cited by 44 publications

(17 citation statements)

References 82 publications

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“…Linoleic acid and alpha‐linolenic acid are essential fatty acids (must be consumed in the diet). Given the relatively high fat content of sainfoin compared with other pulses, sainfoin could provide significant amounts of fatty acids to benefit animal and human nutrition (Jukanti et al, 2012; Madurapperumage et al, 2021). Conversely, the high fat component of the seed relative to other pulses (e.g., pea) may be a challenge to producing protein concentration or isolates, as this fraction must be removed; a lower proportion of fat is ideal for producing larger quantities of protein products (Lam et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

et al. 2023

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Onobrychis viciifolia (hereafter sainfoin) is an autotetraploid (2n = 4x = 28), allogamous insect‐pollinated perennial legume originating from the Caucasus that has historically been cultivated as a forage. As a perennial legume, sainfoin has the potential to improve the sustainability of agriculture and food systems in multiple ways. Sainfoin can provide continuous living cover and biological nitrogen fixation to enhance soil fertility and health. It can also provide ecosystem services as a resource for pollinators and wildlife in addition to nitrogen fixation. Building on this history of valuable uses, The Land Institute is developing sainfoin as a pulse crop for human use. With the goal of supporting human diets with a sustainable, perennial protein source and nutrient‐dense crop, this innovation requires a thorough understanding of the chemical composition of sainfoin seeds to ensure safety and potential nutritional quality. Using seeds from commercial sainfoin varieties developed for forage production, grown by commercial sainfoin seed growers in the western United States, this study evaluates seed composition as part of an ongoing investigation into sainfoin's potential as a novel pulse. We found crude protein content (38.78%) comparable with soybean and lupine, fat content (6.96%) comparable with lupine and chickpea, and starch (7.1%) and dietary fiber content (48.96%) comparable with lupine. Phytic acid content was higher than pulses (1790.89 mg). Ash (3.81%), iron (64.14 ppm), and zinc contents (61.63 ppm) were in the higher end of the range for pulses. This study indicates that sainfoin could become a novel, nutrient‐dense crop for human nutrition. Future studies are required to further characterize seed composition and safety and demonstrate how common legume processing techniques may influence nutritional quality.

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Section: Resultsmentioning

confidence: 99%

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

et al. 2023

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“…The application of chickpea flour and protein could be a novel technique to lower the amount of acrylamide in these goods. The sensory and textural qualities are affected by the inclusion of chickpea flour (74). The protein quality of legumes is improved by heat treatment because heat inactivates several heat liable anti-nutritional factors Chickpeas have several possible health benefits, and when combined with other pulses and grains, they may be able to reduce the risk of cardiovascular disease, type 2 diabetes, digestive illnesses, and several other malignancies.…”

Section: Chickpeas (Cicer Arietinum L)mentioning

confidence: 99%

Escalate protein plates from legumes for sustainable human nutrition

Singh¹,

Jain

Ujinwal³

et al. 2022

Front. Nutr.

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Protein is one of the most important, foremost, and versatile nutrients in food. The quantity and quality of protein are determinants of its nutritional values. Therefore, adequate consumption of high-quality protein is essential for optimal growth, development, and health of humans. Based on short-term nitrogen balance studies, the Recommended Dietary Allowance of protein for the healthy adult with minimal physical activity is 0.8 g protein/kg body weight (BW) per day. Proteins are present in good quantities in not only animals but also in plants, especially in legumes. With the growing demand for protein, interest in plant proteins is also rising due to their comparative low cost as well as the increase in consumers’ demand originating from health and environmental concerns. Legumes are nutrient-dense foods, comprising components identified as “antinutritional factors” that can reduce the bioavailability of macro and micronutrients. Other than nutritive value, the physiochemical and behavioral properties of proteins during processing plays a significant role in determining the end quality of food. The term “complete protein” refers to when all nine essential amino acids are present in the correct proportion in our bodies. To have a balanced diet, the right percentage of protein is required for our body. The consumption of these high protein-containing foods will lead to protein sustainability and eradicate malnutrition. Here, we shed light on major opportunities to strengthen the contribution of diversity in legume crops products to sustainable diets. This review will boost awareness and knowledge on underutilized proteinous foods into national nutritional security programs.

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“…An increase in protein and fat contents is obviously owing to their higher values in chickpea compared to durum wheat. This is beneficial for growth and development of young people suffering from protein deficiency and provides important fatty acids [35] if values do not exceed daily requirements. An increase in energy value of composite flours is surely due to enhanced protein and fat contents in the blends.…”

Section: Nutritional Attributesmentioning

confidence: 99%

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

Benayad

Taghouti²,

Benali³

et al. 2022

Foods

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In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickpea flour was assessed for nutritional, functional, and technological properties. Then, we selected two composite blends of 75:25 and 70:30 of durum wheat and chickpea flours for making tortillas to study nutritional, technological, and sensorial qualities. In addition, we studied the effects of making and cooking process and storage time. Kruskal–Wallis and Mann—Whitney tests were used for data analysis, and GraphPad Prism was used to create graphs. The results showed that composite tortilla had significantly higher nutritional value than durum wheat tortilla, and the best ratio was 30% chickpea flour. At this ratio, the results showed the best cooking time and the best yellowness, but tortilla fluffiness and puffiness decreased. Tortilla processing significantly increased protein at 30% chickpea flour, while minerals except sodium, weight, and diameter decreased. Adding 30% chickpea flour to durum wheat tortilla improved flavor. Then, storage decreased the weight resulting in decreased flexibility, and sanitary quality was lost early for 30% chickpea flour. In conclusion, adding 30% chickpea flour to durum wheat flour results in a healthier and tastier tortilla, which should be consumed fresh.

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Chickpea (Cicer arietinum L.) as a Source of Essential Fatty Acids – A Biofortification Approach

Cited by 44 publications

References 82 publications

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

Escalate protein plates from legumes for sustainable human nutrition

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

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