Effect of cooking and supplementation on nutritional value of gram (Cicer arietinum)

Bhatty, Nighat; Gilani, A. H.; Nagra, Saeed Ahmad

doi:10.1016/s0271-5317(99)00161-x

Cited by 19 publications

(9 citation statements)

References 12 publications

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“…Despite the existence of some studies comparing raw and cooked samples of C. arietinum , the results are not conclusive. Bhatty et al observed, like our research group, a loss in protein during cooking due to degradation processes. Wang et al described an increase in protein content attributed to the loss of soluble solids during cooking, while Alajaji and El‐Adawy reported similar values among raw and boiled samples.…”

Section: Resultssupporting

confidence: 76%

Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

Sarmento

Barros

Fernandes

et al. 2014

J. Sci. Food Agric.

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Section: Resultssupporting

confidence: 76%

Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

Sarmento

Barros

Fernandes

et al. 2014

J. Sci. Food Agric.

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“…The fat content significantly differed between genotypes and ranged from 5.12 g/100 g in "2 CL 1" to 8.57 g/100 g in the control "ILC 484," with a CV of 15.5%. The mean fat content (6.0 ± 0.9 g/100 g) was similar to the observations of Singh et al (1991) and Marconi et al (2000) for kabuli types, but rather higher than the values reported by most authors (Carnovale et al 1987;Sotelo et al 1987;Khan et al 1995;Gil et al 1996;Rincón et al 1998;Bhatty et al 2000 diet, which gives to the species a hypocholesterolemic effect because of its high content of essential fatty acids, particularly linolinic and linoleic acids (Singh 1985). An appreciable homogeneity was observed in total carbohydrates content (CV = 2.3%).…”

Section: Variation In Nutritional Attributessupporting

confidence: 86%

“…It significantly changed from a minimum of 18.6 g/100 g ("Calia," control) to a maximum of 20.5 g/100 g ("Locale di Bronte"). The mean crude protein content (19.5 ± 0.7 g/100 g) was similar to Sotelo et al (1987) or lower (Filippetti et al 1987;Gil et al 1996;Bhatty et al 2000) than those reported in the literature. The variations in protein content may be attributed to the variety, soil and agronomic practices (Bhatty et al 2000).…”

Section: Variation In Nutritional Attributessupporting

confidence: 79%

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VARIATION AND RELATIONSHIPS AMONG SOME NUTRITIONAL TRAITS IN SICILIAN GENOTYPES OF CHICKPEA (CICER ARIETINUM L.)

Patanè¹

2006

Journal of Food Quality

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The chemical composition of several chickpeas originating from Sicily, compared with the International Center for Agricultural Research in the Dry Areas genotype “ILC 484” and the Italian cultivar “Calia,” was determined. A large variability was ascertained for crude fiber (coefficient of variation [CV] = 29.3%), calcium (CV = 39.3%) and tannins (CV = 120.0%). The genotype statistically affected all nutrient characteristics assessed, whose mean values were: (1) 100‐seed weight 34.0 ± 3.3 g; (2) crude fiber 2.88 ± 0.8 g/100 g; (3) fat 6.0 ± 0.9 g/100 g; (4) total carbohydrates 62.0 ± 1.4 g/100 g; (5) ash 2.64 ± 0.2 g/100 g; (6) iron 4.50 ± 0.3 mg/100 g; (7) calcium 109.6 ± 43.1 mg/100 g; (8) magnesium 189.4 ± 18.5 mg/100 g; (9) potassium 1318.7 ± 95.6 mg/100 g; and (10) tannins 0.90 ± 1.1 g/100 g. An average energy value of 379.8 ± 6.2 kcal/100 g was computed. The wide variability ascertained for some chemical attributes such as crude fiber, tannins and Ca content, and interesting correlations observed among characteristics, such as the negative correlation between Fe and tannins or fiber, or the positive correlation between ash and Fe, suggest the possibility of identifying genotypes to be used in breeding programs for the improvement of chickpea quality in Sicily.

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“…Decortication did not produce any significant effect on protein and amino acid profile of the two cowpea varieties. The protein and amino acid contents obtained in this study are consistent with the values earlier reported for cowpea by Hussain and Basahy (1998), Bhatty et al. (2000) and Iqbal et al.…”

Section: Resultssupporting

confidence: 92%

EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE‐GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATA L. WALP)

Adebooye¹,

Singh²

2007

Journal of Food Quality

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An experiment was conducted to determine the profile of phenolics, tannins, phytate, amino acid, fatty acid and mineral nutrients in whole‐grain and decorticated vegetable cowpea before and after cooking. Two cowpea varieties: C‐152‐White, having big grain and S‐1552‐White, having small grain with black eye were used for the study. Decortication of cowpea grain resulted in significant reduction (P ≤ 0.05) of total phenolics, total tannins and phytate contents of the two cowpea varieties. Comparison showed that cooking resulted in 19, 28, 28 and 37% losses in phenolics in whole‐grain C‐152, decorticated C‐152, whole‐grain S‐1552 and decorticated S‐1552, respectively. After cooking, whole‐grain and decorticated C‐152 retained 52.1 and 57.7% tannins while S‐1552 retained 59.4 and 49.5%, respectively. In the whole grain, C‐152 lost 72.2% phytate after cooking while S‐1552 lost 70.3%. For the decorticated samples, C‐152 lost 72.4% phytate after cooking while S‐1552 lost 71.2%. For the two cowpea varieties, decortication resulted in significant (P ≤ 0.05) losses of Ca, Fe, Mn, Mg, Zn, K and Cu while there was no significant effect on protein and amino acid profile. Cooking did not cause any significant change in the mineral nutrient composition of either the whole‐grain or decorticated cowpea. For the two cowpea varieties, bulk of the fat consisted of palmitic acid (23.2–27.3%) and stearic acid (53.5–59.8%) in the ratio of 1:2, approximately. Upon cooking, losses of crude protein were recorded in the whole‐grain and decorticated samples of the two cowpea varieties. PRACTICAL APPLICATIONS Cowpea is an important cheap source of protein particularly for the low‐income countries, especially in Africa and Asia. However, there is the need for some pretreatments before its cooking because of the presence of some undesirable antinutrients which often cause flatulence after consumption or they can render some minerals unavailable for body assimilation. This study investigated the role that African traditional method of decortication and cooking could play in reducing the concentration of antinutritional factors. We also showed how the traditional treatments could affect the other nutritionally important component of cowpea.

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Effect of cooking and supplementation on nutritional value of gram (Cicer arietinum)

Cited by 19 publications

References 12 publications

Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

VARIATION AND RELATIONSHIPS AMONG SOME NUTRITIONAL TRAITS IN SICILIAN GENOTYPES OF CHICKPEA (CICER ARIETINUM L.)

EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE‐GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATA L. WALP)

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