Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

Frı́as, Juana; Vidal-Valverde, Concepción; Sotomayor, Cristina; Díaz-Pollán, Concepción; Urbano, Gloria

doi:10.1007/s002170050560

Cited by 108 publications

(90 citation statements)

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“…Meanwhile, the relative content of stachyose, the dominant α-galactoside in chickpea, decreased from 77% to 53%. Frias et al (1999) and Vidal-Valverde et al (1993) mentioned the content of raffinose in chickpea being in the range of 0.6-2.0 g/100 g d.m. and verbascose be in a present only in trace amount which completely corresponds with the results of these experiments.…”

Section: Resultsmentioning

confidence: 99%

Degradation of α-galactosides during the germination of grain legume seeds

Kadlec¹,

Dostálová²,

Bernaskova³

et al. 2008

Czech J. Food Sci.

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Kadlec P., Dostálová J., Bernášková J., Skulinová M. (2008): Degradation of α-galactosides during the germination of grain legume seeds. Czech J. Food Sci., 26: 99-108.Germination is one of the most effective ways of preparing grain legumes for consumption. Because it involves the total or partial elimination of some anti-nutritional compounds, it is also one of the simplest methods of enhancing the palatability of grain legumes, thereby increasing their consumption as a valuable source of nutrition. The main objective of this paper is to describe the changes that take place in α-galactosides during germination. During germination, galactose molecules gradually become detached from α-galactosides due to the effect of the enzyme α-d-galactosidase activated during the process. To simulate the degradation of α-galactosides during legume seed germination, we applied nine equations to the evaluation of the experimental data obtained with the germination of three types of grain legume seeds; mung bean, chickpea, and lentil.

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Section: Resultsmentioning

confidence: 99%

Degradation of α-galactosides during the germination of grain legume seeds

Kadlec¹,

Dostálová²,

Bernaskova³

et al. 2008

Czech J. Food Sci.

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“…Phytic acid has been considered an antinutrient as it binds with other nutrients making them inaccessible to digestion. Higher amounts of phytic acid in the 9 "Minor legume" seeds for animal feed inhibitor activity are heat-labile, it has been found that the thermostability of trypsin inhibitors in legume varies not only with the legume source but also with the conditions used during processing (pH, humidity, time, temperature, pressure) (Frias et al, 2000). Several authors have reported that cooking and autoclaving are more effective to reduce trypsin inhibitors activity than dry heating (Khalil & Mansour, 1995).…”

Section: Inositol Phosphatesmentioning

confidence: 99%

Biochemical characterization of legume seeds as ingredients in animal feed

Martín-Pedrosa¹,

Varela²,

Guillamón³

et al. 2016

Span. j. agric. res.

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competition of feedstock proteins produced mainly in North and South America; the increased use of chemical fertilizers in crop production; the availability of cheap sources of animal protein (fish and meat-beef, pork and poultry), and the simplification of agricultural systems. In fact, during the last decades the cultivation of grain legumes in Europe, as well as their use, fell sharply: in 2010 the total production of pulses in Europe was 39% of that obtained in 1990 (FAO Stat: http://faostat3.fao.org/home/index.html). As a consequence, Europe presently needs to import most of the RESEARCH ARTICLE OPEN ACCESS AbstractThe current European protein deficit is estimated as high as 70% of present needs. Because of the high protein content of their seeds, grain legumes are attractive candidates for lowering the deficiency in plant protein production. The objective of this work was to identify new sources of vegetable protein that would reduce our high dependence of soy, the main source of protein in the manufacture of feedstuffs. To achieve this goal, we determined the proximate composition, the bioactive components, as well as the antinutritional factors present in the studied seeds. In general, the protein, fat and carbohydrates content of legume seeds studied were within the limits found in the literature. The bioactive compounds detected in all the seeds were α-galactosides, myoinositol phosphates, protease inhibitors and phenols. IP 6 (phytic acid) was the main inositol phosphate form in all the samples. The highest protease inhibitors content was detected in both Lathyrus cicera cultivars. Vicia ervilia and L. cicera cultivars showed low haemagglutinating activity (20.4 HU/g). The γ-glutamyl-S-ethenyl-cysteine content in Vicia narbonensis was around 16.0 mg/g. Both L. cicera varieties presented similar β-Noxalyl-L-α, β-diaminopropionic acid content (0.80 mg/g). The two V. ervilia varieties showed high canavanine concentration (1.93-5.28 mg/g). Vicine was only detected in V. narbonensis cultivars (0.3 mg/g). The biochemical characterization carried out in this study allows us to know the limits of inclusion of these minor crop seeds in feed formulations in order to replace the soybean.Additional key words: legumes; bioactive compounds; feedstuffs; Cicer; Vicia; Lathyrus Abbreviations used: ANF (anti-nutritional factors); CIU (chymotrypsin inhibitor unit); GEC (γ-glutamyl-S-ethenyl-cysteine); HU (haemagglutinating unit); IP (inositol phosphates); ORAC (oxygen-radical absorbance capacity); PCAF (sodium amminepentacyanoferrate (II) hydrat); SBM (soybean meal); SCFA (short-chain fatty acids); TIA (trypsin inhibitor activity); TIU (trypsin inhibitor unit); β-ODAP (β-N-oxalyl-L-α, β-diaminopropionic acid)Citation: Martín-Pedrosa, M.; Varela, A.; Guillamon, E.; Cabellos, B.; Burbano, C.; Gomez-Fernandez, J.; de Mercado, E.; Gomez-Izquierdo, E.; Cuadrado, C.; Muzquiz, M. (2016). Biochemical characterization of legume seeds as ingredients in animal feed.

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“…Similar results reported by Gonzalez de Mejia et al (1988), that soaking and boiling completely eliminated the TIA in tepary beans. According to Frias et al (2000), soaking combined with cooking completely destroyed the trypsin inhibitors. Shimelis et al (2007), studied with beans and reported that 12 hour soaking reduced the TIA with levels of 9 − 18%, and soaking with sodiumbicarbonate soaking water gave more trypsin inhibitor loss.…”

Section: Anti-nutritional Properties Of Cb Bulgur Samplesmentioning

confidence: 99%

The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

Ertaş

Türker

2012

FSTR

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Common bean (CB) bulgur, is a variety of new parboiled and dried product, was produced with soaking different soaking time (2, 8 and 12h) and soaking water pH (pH 4, 6 and 8) in this study period. Experiment was conducted according to (3 × 3) × 2 factorial designe. Physical, chemical nutritional, and anti-nutritional components of raw and CB bulgur samples were determined. Total phenolic content and phytic acid reduced at a ratio 41 − 57% and 48 − 57% respectively, while trypsin inhibitor activity was completely eliminated after 12 hour soaking time. The highest in vitro protein digestability (73.4%) was measured in CB bulgur samples with soaked at pH 8 soaking water. The highest HCl-extractability of ash value (65.57%) of CB bulgur samples obtained by soaking at pH 6 soaking water. HCl-extractability of K, Ca, P, Mg, Zn and Fe increased with levels of 3 − 7%; 17 − 19%; 29 − 34%; 15 − 21%; 15 − 22%; and 28 − 52%, respectively with increasing soaking time. The optimum soaking process condition was found as 12 h soaking time and 8 pH soaking water for obtaining highest nutritional properties of CB bulgur, except an adverse effect on texture and taste score of bulgur.

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Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

Cited by 108 publications

References 0 publications

Degradation of α-galactosides during the germination of grain legume seeds

Degradation of α-galactosides during the germination of grain legume seeds

Biochemical characterization of legume seeds as ingredients in animal feed

The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

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