Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Abstract

The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea flour (GCE) and different blends of maize and 10%, 20%, 30%, or 40% of germinated chickpea flour (MGCE‐10, MGCE‐20, MGCE‐30, or MGCE‐40). Increase of RS was observed in the defatted samples due to germinated chickpea flour addition. In the nondefatted samples, the highest content of RS was observed in GCE followed by ME and the different MGCE. Interaction between fat, starch, and protein by improved intramolecular association was assessed by Fourier transform‐ infrared spectroscopy (FTIR). Amylose–lipid complexes in nondefatted samples increased the content of RS in comparison to defatted samples. The highest expansion index was obtained in MGCE‐30 and MGCE‐40. ME had the highest hardness and crispiness. Germinated chickpea flour increased the water absorption index (WAI), but reduced water solubility index (WSI) when it was combined with maize grits to produce extrudates. The in vitro protein digestibility (IVPD) was higher in the GCE and MGCE with more than 20% of germinated chickpea flour compared to ME. MGCE‐20 and MGCE‐30 showed the highest acceptability of the supplemented extrudates with 50% more protein than ME, a similar IVPD to that of GCE, and good functional characteristics. Practical Application Combining maize and germinated chickpea flour is a good strategy to have a controlled digestibility of starch and increase the plant based protein content in healthier snacks.

Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread

“…One such effort is the blending of wheat flour (WF) with non‐WFs, having requisite nutritional and functional properties for improved bread quality (Guardianelli et al., 2019), and germinated legumes could be considered. Some studies have reported the use of germinated legumes, wholly or partially substituted with cereal flours, in product development (Chinma, Adedeji, et al., 2021; Millar, Barry‐Ryan, et al., 2019; Polat et al., 2020; Serrano‐Sandoval et al., 2022). Moreover, more studies are required to exploit more germinated legumes in food processing.…”

Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch

“…The infrared spectra of NRS and extrudates are shown in Figure 7. For NRS, the bands between 800 and 1200 cm −1 are the characteristic fingerprint region for starch, the bands between 990 and 1000 cm −1 are the stretch vibration region for C‐O, and the bands between 1075 and 1080 cm −1 and 1145 and 1150 cm −1 are the C‐OH skeletal vibration and asymmetric binding (Serrano‐Sandoval et al., 2022). For protein samples, the bands in the range of 1580–1720 cm −1 and 1480–1580 cm −1 are the characteristic peaks of the amide I band and the amide II band, respectively (Lu et al., 2016).…”