Legume Research

  • Chief EditorJ. S. Sandhu

  • Print ISSN 0250-5371

  • Online ISSN 0976-0571

  • NAAS Rating 6.80

  • SJR 0.391

  • Impact Factor 0.8 (2023)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
BIOSIS Preview, ISI Citation Index, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Submit

Research Article

Legume Research, volume 39 issue 3 (june 2016) : 359-369

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

Satvir Kaur*, Sarbjit Kaur, Anil K Gupta, Jagmeet Kaur
1<p>Punjab Agricultural University,&nbsp;Ludhiana-141 004, India.</p>
Cite article:- Kaur* Satvir, Kaur Sarbjit, Gupta K Anil, Kaur Jagmeet (2016). Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes . Legume Research. 39(3): 359-369. doi: 10.18805/lr.v0iOF.9434.

ABSTRACT

The present investigation aims to analyze  nutrient profile, antinutritional traits and physiochemical characteristics in raw (dry seeds) and water soaked seeds of  eighteen  chickpea genotypes comprising  16 cold stress tolerant and 2 susceptible. Raw seeds of tolerant genotypes were found to have higher total sugars and protein content and lower amount of trypsin inhibitors. Higher content of raffinose family oligosaccharides in tolerant genotypes is an additional characteristic for their tolerant behaviour and it does not interfere with the digestion as with soaking these oligosaccharides are reduced by 87%. The enhanced mineral content with soaking in tolerant chickpea genotypes might be attributed to the better physiochemical characteristics in terms of higher hydration capacity and swelling index which leads to greater permeable and softer cotyledons that might help in leaching out of mineral ligands. The higher nutritional value along with better physiochemical characteristics observed in tolerant genotypes render them useful at consumer level as well as from breeding point of view. 

REFERENCES


  1. Aguilera, Y., Martin-Cabrejas, M. A., Benitez, V., Molla, E., Lopez-Andreu, F. J. and Esteban, R. M. (2009). Changes in carbohydrate fraction during dehydration process of common legumes. J Food Compost Anal., 22: 678-683.

  2. Akinyede, A. I., Amoo, I. A. and Eleyinmi, A. F. (2005). Chemical and functional properties full fat and defatted Dioclea reflexa seed flours. J Food Agric Environ., 3:112"115.

  3. Boye, J., Zare, F. and Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res Int., 43: 414"431.

  4. Chopra, S. and Sankhala, A. (2004). Effect of soaking and sprouting on tannin, phytate and in vitro iron in under – utilized legumes – horse gram (Dolichos biflorus) and moth bean (Phaseolus aconitifolius). J Food Sci Technol., 41: 547 – 550.

  5. Ferial, M. A. and Esmat, A. A., (2011). Physico – chemical properties of tempeh produced from chickpea seeds. J Am Sci., 7: 107 – 118.

  6. Fenwick, D. E., Fenwick, D. E. and Oakenfull, D. (1983). Saponin content of food plants and some prepared foods. J Sci Food Agric., 34: 186-191.

  7. Gilani, G. S., Cockell, K.A. and Sepehra, E. (2005). Effects of antinutritional factors on protein digestibility and amino acid availability in foods. J Assoc Anal Chem Int., 88: 967-987.

  8. Guillamon, E., Pedrosa, M. M., Brubano, C., Cuadrado, C., de Cortes Sanchez, M. and Muzquiz, M. (2008). The trypsin inhibitors present in seeds of different grain legume species and cultivar. Food Chem. 107: 68-74.

  9. Hagir, B. E M., Samia, M. A,R., Wisal, H. I., Amro, B. H., Elfadil, E. B. and Abdullahi, H. E. T. (2007). Content of antinutritional factors and HCl – extractability of minerals from white bean (Phaseolus vulgaris ) genotypes: Influence of soaking and / or cooking. Food Chem., 100 : 362-368.

  10. Hemalatha, S., Patel, K. and Srinivasan, K. (2007). Influence of heat processing on bioaccessibility of zinc and iron from cereals and pulses consumed in India. J Trace Elem Med Biol., 21: 1-7.

  11. Hubert, J., Berger, M. and Dayde, J. (2005). Use of simplified HPLC-UV analysis for soyasaponins B determination: study of saponin and isoflavone variability in soybean genotypes and soy – based health food products. J Agric Food Chem., 53: 3923 – 3930.

  12. Huma, N., Anjum, F.A., Sehar, S., Khan, M. I. and Hussain, S. (2008). Effect of soaking and cooking on nutritional quality and safety of legumes. Nutr Food Sci., 38: 570 -577.

  13. Jain, K. A., Kumar, S. and Panwar, J. D. S. (2009). Antinutritional factors and their detoxification in pulses : A Review. Agric Rev., 30: 64-70.

  14. Katoch, R. (2013). Nutritional potentialof rice bean (Vigna Umbellata): An underutilized legume. J Food Sci., 78: 8-16.

  15. Kaur, S., Gupta, A. K. and Kaur, N. (2000). Effect of GA3, kinetin and indole acetic acid on carbohydrate metabolism in chickpea seedlings germinating under water stress. Plant Growth Regul., 30: 61"70.

  16. Kaur, S., Kaur S., Gupta, A. K. and Kaur, N. and Javed M (2014). Biochemical and nutritional characterization of chickpea (Cicer arietinum) genotypes. Indian J Agric Sci., 84: 479–486

  17. Khandelwal,S., Udipi,S.A. and Ghurge,P.(2010). Polyphenols and tannins in indian pulses: Effect of soaking , germination and pressure cooking, Food Res Int., 43:526-530.

  18. Lowry, O. H., Rosebrough, N. T., Farr, A. L. and Randall, R. J. (1951). Protein measurement with folin phenol reagent. J Biol Chem., 193: 265-275.

  19. Ozer, S., Karakoy, T., Baloch, F. S., Killan, B. and Ozkan, H. (2010). Nutritional and physiochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces. Euphyt., 175: 237-249.

  20. Ramakrishna, V. (2008). Changes in antinutritional factors in Indian bean (Dolichos lablab L.) seeds during germination and their behaviour during cooking. Nutr Food Sci.,38: 6 – 14.

  21. Ramakrishna, V., Rani, J. P. and Rao, P. R. (2006). Antinutritional factors during germination in Indian bean (Dolichos lablab L.) seeds. World J Dairy Food Sci., 1: 6-11.

  22. Rusydi, M. R. and Azrina, A. (2012). Effect of germination on total phenolic, tannin and phytic acid contents in soybean and peanut. Int Food Res J., 19: 673-677.

  23. Sangronis, E. and Machado, C. J. (2007). Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. Swiss Soc Food Sci Technol., 40:116 – 120.

  24. Sat, I. G. and Keles, F. (2002). The effect of soaking and cooking on the oligosaccharide content of seker a dry bean variety (P. vulgaris L.) grown in Turkey. Pakistan J Nutr, 1: 206 – 208.

  25. Siah, S., Wood, J. A., Agboola, S., Konczak, I. and Blanchard, C. L. (2013). Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chem., 142:461–468

  26. Sharma, S., Yadav, N., Singh, A. and Kumar, R. (2013). Nutritional and antinutritional profile of newly developed chickpea (Cicer arietinum L.) varieties. Int Food Res J., 20: 805-810.

  27. Shimelis, E. A. and Rakshit, S. K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem., 103: 161 – 172.

  28. Suneja, Y., Kaur, S., Gupta, A.K. and Kaur, N. (2011). Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper). Food Res Int., 41: 621-628.

  29. Tajoddin, M. D., Shinde, M. and Lalitha, J. (2011). In vivo reduction the phytic acid content of mung bean (Phaseolus aureus L) genotypes during germination. American-Eurasian J Agric Environ Sci., 10: 127 – 32.

  30. Vadivel, V. and Janardhanan, K. (2005). Nutritional and antinutritional characteristics of seven indian wild legumes. Plant Foods Hum Nutri, 60: 69"75.

  31. Vasistha, H. and Srivastava, R. P. (2011). Effect of soaking and cooking on dietary fibre components of different type of chickpea genotypes. J Food Sci Technol., 50: 579-84.

  32. Vasudeva, S. and Vishwanathan, K.H. (2010). Hydration behavior of food grains and modeling their moisture pick up as per Perleg’s equation: PartII. Legumes. J Food Sci Technol ., 47: 42-46.

  33. Wang, N., Hatcher, D.W., Tyler, R.T. and, Toews R., Gawalko,E.J. (2010). Effect of cooking on composition of bean (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Res Int, 43: 589-594.

  34. William, P. C., Singh, K. B. and Nakkoul, H. (1983). Relation of some physical aspects of kabuli type chickpeas to cooking time. J Sci Food Agric., 34: 492 – 496.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)