Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects

Milán‐Noris, Ada Keila; Gutiérrez-Uribe, Janet A.; Saldivar, S.O. Serna

doi:10.1007/s11694-023-01861-4

Cited by 5 publications

(2 citation statements)

References 35 publications

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“…This shows that the phenolic composition varies, quantitatively and qualitatively, not only between the species of lupine, but also between the ecotypes, an aspect previously documented for lupine, chickpea, and other species of legumes [50]. In the samples analyzed, as in various recent studies, myricetin is detected in an important amount in lupine (L. albus) [51], or chickpea [52].…”

Section: Discussionsupporting

confidence: 76%

Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes

et al. 2023

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Consumption of plant-based milk replacers has increased in recent years due to health benefits, benefits attributed mainly to the content of phenolic compounds, fatty acids, or bioactive compounds with antioxidant activity. In this context, we proposed to obtain two types of less studied plant-based beverages, namely lupine and chickpea beverages, as well as the possibility of getting these beverages using germinated seeds and even obtaining probiotic drinks through fermentation with Lactobacillus plantarum 299v. To evaluate the quality of the obtained products, we determined their content of proteins, fatty acids, organic acids, volatile compounds, and phenolic compounds. We evaluated the antioxidant activity of the obtained herbal drinks, and a load of probiotic microorganisms present after the fermentation process. Both lupine and chickpeas are legumes with high protein content and a range of health benefits. Fermentation with L. plantarum introduces probiotic properties and enhances the nutritional profile of these beverages. Plant-based beverages inoculated with L. plantarum can offer a convenient way to incorporate probiotics into plant-based diets, providing consumers with the benefits of both plant-based nutrition and probiotic supplementation.

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Section: Discussionsupporting

confidence: 76%

Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes

et al. 2023

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“…Chickpeas were washed using water to remove any impurities before being soaked in water at 25°C for 12 hours at a ratio of 1:2 chickpea: water (w/w) to soften the texture and decrease the boiling time. The drained chickpeas were boiled in water at 100°C for 55 minutes, with a 1:3 chickpea: water (w/w) ratio following the soaking process (Segev et al, 2011;Milán-Noris et al, 2023). The boiled chickpeas were then mashed in a blender for 3 minutes.…”

Section: Pre-treatmentsmentioning

confidence: 99%

Ready-to-Eat Chickpea Purée Powder by Drum Drying; Physicochemical and Rheological Properties of Powder Product

Selçuk

SALIK

Altay

et al. 2023

Gıda

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This study aims to convert raw chickpea (Cicer arietinum L.) into dried chickpea puree powder form using a drum dryer having a high rehydration ratio and for ready-to-use consumption form maintaining its healthy properties. The effects of the drying conditions on the physical, chemical, and rheological properties of chickpea puree powders were investigated. Before drying, raw chickpeas were soaked in water at 25°C for 12 hours and boiled at 100°C for 55 minutes. In the drying process, saturated steam pressures (2, 3, and 4 bar) and drum rotation speeds (2.0, 3.0, 4.0, and 5.0 rpm) were chosen as process variables. The most appropriate process conditions were determined as 3 bar of steam pressure and 2 rpm of drum rotation speed targeting the maximum protein content (30.35±0.18%), maximum rehydration ratio (515±0.01%), and as low as possible browning index (BI)(59.28±4.90) values. It was determined that chickpea puree had the appropriate rheological characteristics when the shear stress and shear rate values for chickpea puree powders with various dry matter contents (%25, %26, %27.5, %30) produced under suitable process parameters were examined.

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Composition and properties of ethanol-precipitated chickpea aquafaba

He,

Shen,

Meda

et al. 2024

Food Hydrocolloids

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Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects

Cited by 5 publications

References 35 publications

Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes

Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes

Ready-to-Eat Chickpea Purée Powder by Drum Drying; Physicochemical and Rheological Properties of Powder Product

Composition and properties of ethanol-precipitated chickpea aquafaba

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