Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

Angulo-Bejarano, Paola Isabel; Verdugo-Montoya, Nadia M.; Cuevas‐Rodríguez, Edith Oliva; Milán-Carrillo, Jorge; Mora‐Escobedo, Rosalva; López‐Valenzuela, José A.; Garzón‐Tiznado, José Antonio; Reyes-Moreno, Cuauhtémoc

doi:10.1016/j.foodchem.2007.05.049

Cited by 71 publications

(61 citation statements)

References 18 publications

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“…It is a staple food crop in some tropical and subtropical countries [1]. Chickpea was first domesticated in the Middle East and it's an important crop in India, the Mediterranean area, and most recently, Mexico, Argentina, Chile and Peru [2]. It thrives in cool, dry climates on sunny sites with well-drained soils.…”

Section: Introductionmentioning

confidence: 99%

Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

Lasekan¹,

Juhari²,

Pattiram³

2011

J Food Process Technol

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Section: Introductionmentioning

confidence: 99%

Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

Lasekan¹,

Juhari²,

Pattiram³

2011

J Food Process Technol

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“…This improvement has been also observed using chickpea [25]. The increase in protein digestibility could be explained by the increase in susceptibility of proteins to the enzymatic hydrolysis due to the elimination of antinutritional factors (e.g.…”

Section: Chemical Composition and Nutritional Properties Of Bqpmf Andmentioning

confidence: 54%

“…Previous studies of SSB with cereals and legumes have reported a significant increase in total protein content during the fermentation [1,12,25]. Sánchez-Magaña et al [26] reported that the increase in protein content reflects the decrease of other constituents, which might have been lost by leaching during the initial steps of SSB or might have been consumed by the fungus for its growth.…”

Section: Chemical Composition and Nutritional Properties Of Bqpmf Andmentioning

confidence: 99%

“…Resistant starch (RS) is formed during thermal processing of starchrich foods, such as maize and bean grains. Gelatinization and retrogradation of the starch are important processes that govern the formation of RS; these phenomena occur during the steps of cooking and cooling of the SSB process [25]. RS is a fraction of starch that is not digested by amylolytic enzymes in the digestive track but is fermented by the gut bacteria in the colon and produces short-chain fatty acids and other organic acids.…”

Section: Chemical Composition and Nutritional Properties Of Bqpmf Andmentioning

confidence: 99%

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Solid State Bioconversion for Producing Functional Flours from Whole Quality Protein Maize and Common Beans with Enhanced Nutritional Value, Antioxidant and Antihypertensive Potential

RM¹

2015

JNHFE

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The aim was to develop functional flours with enhanced nutritional value, antioxidant and antihypertensive potential from quality protein maize and common beans throughout solid state bioconversion (SSB) process. The SSB processes were performed at 35°C/84h (maize) and 38°C/100h (beans) using a rhizopus oligosporus strain. The bioprocessed maize and bean (bioprocessed bean cotyledons blended with seed coats) samples were dried, cooled, and milled to obtain bioprocessed whole quality protein maize flour (BQPMF) and bioprocessed common bean flour (BCBF), respectively. SSB process increased the protein content (26.8 -33.5%), soluble, insoluble and total dietary fiber contents (132-196%, 15-24%, and 40-43%, respectively), resistant starch (130-133%), calculated protein efficiency ratio (C-PER; 33-49 %), phenolic content (69.5-127.02%), antioxidant capacity (AoxA) (38-75%) and angiotensin converting enzyme-inhibitory (ACE-I) activity of quality protein maize and common beans. The mixture prepared from 60% BQPMF+40% BCBF had, in dry basis, 19.78% proteins, 24.65% total dietary fiber, 3.92% resistant starch, and C-PER 2.24, antioxidant activity 199.24 μmol Trolox equivalents/g sample, and IC 50 (antihypertensive potential) 25.12 µg peptide/mL suspension. The SSB bioprocess resulted in an effective strategy to improve nutritional value, phenolic content, antioxidant activity, and antihypertensive potential of quality protein maize and common beans. The flours developed in this work (BQPMF, BCBF and its mixture) can be considered functional foods of high nutritional value and with potential for prevention and control of degenerative diseases such as hypertension and those derived from oxidative stress.

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“…The biotechnological processing of ingredients by solid-state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional and nutraceutical values (Angulo-Bejarano et al, 2008). In general, SSF can be performed with Rhizopus sp.…”

Section: Introductionmentioning

confidence: 99%

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

Valdez-González¹,

Gutiérrez‐Dorado²,

García-Ulloa³

et al. 2018

Span. j. agric. res.

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Among the most typical feed sources for tilapia, plants represent a low-cost source in substituting for traditional high-cost feed ingredients. Fermentation, hardening and dehulling are common grains processing techniques to make plant nutrients available and more digestible to fish. Apparent digestibility coefficients (ADC) of dry matter and protein, and antinutrients (phytic acid and tannins) in fermented, hardened and dehulled chickpea (Cicer arietinum) meals were determined for juvenile Nile tilapia (Oreochromis niloticus). The highest ADC was obtained with processed (fermented, hardened and dehulled) chickpea meals compared with non-processed. Results indicated that fermentation increased the protein content by 13.1%, decreased the content of ash and phytic acid (47.5 and 45%, respectively), and increased the ingredient apparent digestibility of dry matter (ADM) by 23.2%, and the ingredient apparent digestibility of protein (ADP) by 41.9%. Dehulling meal increased the protein (5.7%) and lipid (6.4%) content of chickpea grains; decreased fiber, ash and tannin content (75.3%, 19.1%, and 84.5%, respectively); and increased ADM by 12.8%, and ADP by 10.4%. We conclude that fermented, hardened and dehulled chickpea meals represent a potential alternative in diets for juvenile O. niloticus.Additional key words: aquafeeds; plant-based feed ingredients; bioprocessing; antinutritional compounds; tilapia. Abbreviations used: ADC (apparent digestibility coefficients); ADM (apparent digestibility of dry matter); ADP (apparent digestibility of protein); SSF (solid-state fermentation).Authors' contributions: Conceived and designed the experiments: RGD and HRG. Performed the experiments: FJVG, RGD and BLCR. Analyzed the data: FJVG, MGU and HRG. All authors wrote and approved the final manuscript.Citation: Valdez-González, F. J.; Gutiérrez-Dorado, R.; García-Ulloa, M.; Cuevas-Rodríguez, B. L.; Rodríguez-González, H. (2018). Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus).

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Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

Cited by 71 publications

References 18 publications

Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

Headspace Solid-phase Microextraction Analysis of the Volatile Flavour Compounds of Roasted Chickpea (Cicer arietinum L)

Solid State Bioconversion for Producing Functional Flours from Whole Quality Protein Maize and Common Beans with Enhanced Nutritional Value, Antioxidant and Antihypertensive Potential

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

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