Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder

Abstract

Chickpeas are a very important part of the human diet due to their nutritional and bioactive composition. Ethiopia is one of the top chickpea producers and consumers of chickpea-based products daily. However, limited studies were conducted on the effect of common processing methods, roasting and germination, on techno-functional and nutritional properties of chickpea protein isolates. Two varieties of chickpea, Arerti (Kabuli type) and Natoli (Desi type), were selected and treated with different roasting temperature (150 and 180 C) and germination time (24, 48, and 72 h). The protein was isolated with alkaline-solubilization followed by isoelectric precipitation. Freezedried isolates were investigated for proximate composition, techno-functional properties, antioxidant properties, and antinutritional content. Chickpea protein isolates (CPIs) mean protein content was between 79.72 and 87.43%, comparatively lower for those from roasted and higher for those from germinated chickpea. Mean values of CPIs' water holding capacity (WHC), oil holding capacity (OHC), protein solubility (PS), foaming capacity (FC), and Emulsifying capacity (EC) for both varieties were in a range of 1.07-2.47 g/g, 1.40-2.21 g/g, 43.88-69.99%, 14.00-94.00%, and 56.44-84.16%, respectively. Roasting at 150 C improved most of the techno-functional properties (WHC, OHC, PS, and FC) while roasting at 180 C negatively affected almost all the technofunctional properties. Both heat treatments significantly increased the antioxidant properties of the isolates. Germination for 72 h was the best treatment in improving all antioxidant properties. CPIs from treated chickpea had lower antinutritional content than those from native chickpea except for phytate on Natoli variety where no statistical difference (p > 0.05) was observed. The finding showed that based on the intended use the different techno-functional properties of the isolates can be altered by applying those treatments. Proximate, technofunctional, antioxidant, and antinutritional characters indicated that CPIs can be a good ingredient for the food industry to formulate functional foods.

Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions

“…Roasting results in the reduction of phytates, which may be due to the decreased extractability of phytates due to heat treatment (Kumar et al ., 1978). A similar observation has been made by other researchers (Yadav & Bhatnagar, 2017; Mesfin et al ., 2021). Trypsin inhibitor is a proteinaceous anti‐nutritional factor that interferes with the digestibility of protein.…”

An overview of protein powders and their use in food formulations

“…The primary sources of plant PPs are reported as cereals (i.e., corn, wheat, rice), pulses (i.e., soy, lentils, beans), oilseeds (i.e., sunflower, cotton, peanut), green leaf proteins (i.e., alfalfa, duckweed), nuts (i.e., peanut, walnut, almond), pseudocereal (i.e., chia seed, amaranth, quinoa), and other sources of plant proteins (i.e., potato, mushroom) (Balakrishnan & Schneider, 2022; Hussain et al, 2021; Karaman et al, 2022; Mesfin et al, 2021; Nikbakht Nasrabadi et al, 2021; Sá et al, 2020). The proportion of protein groups and their molecular size differs considerably depending on the species or subspecies of the plants that originated.…”

The Impact of High-Pressure Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion

“…Chickpeas, in particular, are a popular food source due to their high content of nutrients and bioactive components. The protein in chickpeas is considered to be of a higher quality than that found in other legumes [ 2 ]. Defatted chickpea powder (DCF) is a light-yellow powder with higher protein content (18–28%) than other grains and meat.…”