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Antonella Pasqualone - One of the best experts on this subject based on the ideXlab platform.
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Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
MDPI AG, 2021Co-Authors: Michela Costantini, Carmine Summo, Francesco Caponio, Michele Faccia, Antonella PasqualoneAbstract:Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) Chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.
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Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea (Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity
'MDPI AG', 2021Co-Authors: Antonella Pasqualone, Carmine Summo, Davide De Angelis, Giovanna Cucci, Davide Caranfa, Giovanni LacollaAbstract:Composting is a strategic technology to convert organic waste into environmentally friendly soil improvers, mitigating the pressure on landfills and contributing to sustainability. This research evaluates the effects of different doses of mineral/organic fertilizers on two Chickpea types: desi and kabuli. A randomized block design with three replications and six conditions was adopted: non-fertilized control, two mineral fertilizations (M1, M2), and three organic fertilizations (B1, B2, B3). M1 and B1 provided for comparable NPK amounts. Fertilization and variety significantly influenced plant growth and production, and seed hydration. Fertilization had a lower influence on bioactive compounds. The highest seed yields were obtained with M2 (30–40–100 kg ha−1 of N, P2O5, and K2O, respectively. An addition of 40 kg ha−1 of P2O5 (M1) had no effect on seed yield. B1 (10 Mg ha−1 of Bio Vegetal) and M1 led to the same yield, which did not increase using higher doses of green compost. Mineral and organic fertilizations favored hydration and swelling of Chickpeas. Desi Chickpea showed a significantly higher seed yield but a lower seed weight than kabuli. Organic fertilization, combined with the recovery of peculiar Chickpeas, which are more productive and richer in bioactive compounds, promotes a more sustainable food system
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The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
MDPI AG, 2019Co-Authors: Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine SummoAbstract:Historically cultivated in Apulia (Southern Italy), Apulian black Chickpeas are rich in bioactive compounds such as anthocyanins. This type of Chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of Apulian black Chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, “focaccia” (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing Apulian black Chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of Chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.
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Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black Chickpeas
Elsevier, 2019Co-Authors: Carmine Summo, Davide De Angelis, Isabelle Rochette, Claire Mouquet-rivier, Antonella PasqualoneAbstract:Chickpeas are classified into two main commercial seed types: desi, and kabuli. Furthermore, the Apulian black is another Chickpea type, less common, which has peculiar phenotypic and genetic features and is the object of an increasing attention by geneticists to avoid the risk of genetic erosion. A strategy to increase the consumption of pulses consists in proposing ready-to-eat gastronomic preparations which, however, must keep their natural features and nutritional value as intact as possible. In this paper the influence of the preparation process on the chemical composition and nutritional value of ready-to-eat canned purée of Apulian black Chickpeas has been evaluated, in comparison with purée of kabuli Chickpeas. Total dietary fiber content was high enough to consider the kabuli Chickpea purée as ''source of fiber'', and the black Chickpea purée as ''high fiber'', in accordance with the current European Regulation on nutrition claims. Along the preparation process, an increase in lipid content was observed. Protein content, instead, showed a different behaviour, i.e. increased in Apulian black Chickpea purée and remained constant in kabuli Chickpea purée.The preparation process strongly influenced fatty acid composition. In particular, unsaturated fatty acids decreased in both Apulian black and kabuli Chickpea purées, whereas saturated fatty acids significantly increased during processing.Apulian black Chickpeas are particularly rich of bioactive compounds, but the preparation process of purée caused a strong decrease of total carotenoids, anthocyanins and phenolic compounds. However, even after processing, this purée could still be a good source of bioactive compounds.All these features make canned purée of Chickpeas a healthy ready-to-eat food, which is at the same time rich in fiber and bioactive compounds, able to fulfill the time-saving needs of modern lifestyle. These findings could promote a greater use of Apulian black Chickpeas and contribute to reduce the risk of genetic erosion. Keywords: Food science, Nutritio
Hamidullah Shah - One of the best experts on this subject based on the ideXlab platform.
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comparison of sprout quality characteristics of desi and kabuli type Chickpea cultivars cicer arietinum l
Lwt - Food Science and Technology, 2007Co-Authors: Abdul Wajid Khalil, Fazal Mahmood, Saima Tariq, Amal Badshah Khattak, Hamidullah ShahAbstract:Effect of germination time on comparative sprout quality characteristics (proximate composition, ascorbic acid, phytic acid, invitro protein digestibility, protein solubility and sensory properties) was investigated. Sprouting significantly increased (P 5.0). Although, organoleptically the desi type Chickpea sprouts were preferred over Kabuli type, the nutritional improvement due to sprouting was more pronounced in Kabuli Chickpeas than their desi counterparts. Due to overall superior sprout quality, the kabuli type was more suitable for sprouting purposes.
Roger G Fenwick - One of the best experts on this subject based on the ideXlab platform.
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effect of soaking and cooking on the saponin content and composition of Chickpeas cicer arietinum and lentils lens culinaris
Journal of Agricultural and Food Chemistry, 1996Co-Authors: R G Ruiz, Keith R Price, A E Arthur, M E Rose, Michael J C Rhodes, Roger G FenwickAbstract:Changes in the saponin content and composition of both Chickpeas (Cicer arietinum) and lentils (Lens culinaris) were investigated after the seeds were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The effect of cooking for 30, 60, 90, and 120 min after the seeds were presoaked in distilled water was also studied. Soaking did not modify the saponin content or composition of Chickpeas and lentils regardless of the pH of the soaking solution. The native saponin, soyasaponin VI, was partially degraded during cooking into soyasaponin I, and both of these saponins leached into the cooking solution, 2-5% and 6-14% for Chickpea and lentil, respectively. An overall loss of saponin content was found for lentil (15-31% loss), but none was observed for Chickpea.
Mingsheng Dong - One of the best experts on this subject based on the ideXlab platform.
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enhancement of the antioxidant capacity of Chickpeas by solid state fermentation with cordyceps militaris sn 18
Journal of Functional Foods, 2014Co-Authors: Yu Xiao, Guangliang Xing, Xin Rui, Xiaohong Chen, Mei Jiang, Mingsheng DongAbstract:Abstract In this study, a solid state fermentation of Chickpeas with Cordyceps militaris SN-18 was performed for the first time. The effects of fermentation on Chickpeas were investigated in terms of total phenolic and saponin contents, antioxidant activities, and DNA damage protection through various solvent (80% methanol, 80% ethanol, water) extracts. The results showed compared to the unfermented samples, fermented Chickpea extracts had higher total phenolic and saponin contents, and greater antioxidant and DNA damage protective activities. Among various extracts examined, the methanolic extracts of fermented Chickpeas showed the highest DPPH radical scavenging activities, ABTS radical scavenging activities and reducing power. Additionally, fermented Chickpea extracts demonstrated significant protection against oxidative DNA damage induced by Fenton's reagent. HPLC analysis was performed for determination of the specific phenolic profile, which revealed shikmic acid, chlorogenic acid, rutin, daidzein, genistein and biochanin A were significantly increased during fermentation. Both correlation analysis and principal component analysis indicated total saponin and phenolic contents were closely related with antioxidant activities. The fermentation process with Cordyceps militaris enhanced antioxidant capacities of Chickpeas and thus was considered of great potential for the food industry.
R P Srivastava - One of the best experts on this subject based on the ideXlab platform.
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effect of soaking and cooking on dietary fibre components of different type of Chickpea genotypes
Journal of Food Science and Technology-mysore, 2013Co-Authors: Hina Vasishtha, R P SrivastavaAbstract:Processing is an important and essential component to enhance the digestibility of essential nutrients of grains. Dietary fibres play an important role in bringing health advantages in Chickpea and help in lowering plasma cholesterol. Changes during soaking and soaking followed by cooking on cellulose, hemicellulose, lignin and pectin contents of four genotypes of desi type (KWR 108, JG 74, DCP 92-3 and BG 256), four genotypes of kabuli types (KAK 2, JKG 1, BG 1053, and L 550) and two genotypes of green seed type (BGD 112 and Sadabahar) of Chickpeas (Cicer arietinum, L.) was studied. Cellulose, lignin and pectin increased during soaking and cooking, whereas hemicellulose increased during soaking but decreased drastically during cooking. Cellulose recorded an overall increase of 40% during cooking, followed by 15.7% and 15.2% increase in pectin and lignin, respectively during cooking of Chickpea grain. Hemicellulose, on the contrary showed a decrease of 26.8% during cooking.
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saponins and lectins of indian Chickpeas cicer arietinum and lentils lens culinaris
Indian Journal of Agricultural Biochemistry, 2012Co-Authors: R P Srivastava, Hina VasishthaAbstract:Varying genotypes of Chickpeas and lentils were evaluated for saponins and lectins. Chickpeas and lentils contain two types of sapogenols - sapogenol A and sapogenol B. Morphologically different genotypes of Chickpea viz., BG 256, JG 74, KWR 108, DCP 92-3, KAK 2, JKG 1, BG 1053, L 550 and Sadabahar were differing in their sapogenol A and B contents. Sapogenol A in grain of Chickpea genotypes varied in the range of 211.9±1.8 mg/100g to 352.2±1.2 mg/100g and sapogenol B from 413.5±0.5 to568.8±0.3 mg/100g. Total sapogenol of Chickpea grain ranged between 651.0±0.1 mg/100g and 860.2±0.3mg/100g. Highest sapogenol B and total sapogenols were present in JKG 1and KAK2 genotypes of Chickpeas. The lectins in Chickpeas were present in the range of 1160±3.6 to1375 ±4.3 HU/g grain. Varying types of lentil genotypes viz., DPL 15, DPL 58, DPL 62, Pl 4, PL 406, PL 639, JL 1, VL 1, K 75 and Ranjan also differed in their sapogenols and lectins significantly. Sapogenol A and B inlentils were present in the range of 198.1±0.1 to 332.8±0.8 mg/100g and 361.0±0.3 to 452.9±0.5 mg/100 g, respectively whereas total sapogenol was found in the range of 569.6±0.1 to 700.5±0.5 mg/100 g grains. Lentils containalmost half of the lectins than Chickpeas i.e. in the range of 513±1.5 to 617±1.5 HU/g.