Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.)

The physical and physico-chemical properties of several Kabuli chickpeas originating from Sicily (South Italy) were determined. Twelve genotypes in all, including two controls (ILC484, of the ICARDA genebank, and 'Calia', a traditional Italian cultivar), were analysed. A large variability among genotypes was ascertained for swelling capacity (coefficient of variation [CV] = 27.9%), swelling index (CV = 30.5%) and calcium content (CV = 39.3%). The lowest variability was observed for seed coat (CV = 8.6%) and seed weight (CV = 9.6%). Genotype statistically affected all traits, whose mean values were: seed weight, 0.340 +/- 0.03 g; seed coat, 4.47 +/- 0.38%; seed volume, 0.292 +/- 0.04 ml; seed density, 1.18 +/- 0.15 g/ml; hydration capacity, 0.361 +/- 0.09 g/seed; hydration index, 1.05 +/- 0.21; swelling capacity, 0.346 +/- 0.10 ml/seed; swelling index, 1.21 +/- 0.37; cooking texture, 2.61 +/- 0.38 kg/cm(2); and calcium, 109.6 +/- 43.11 mg/100 g dry weight. Correlation coefficients among characteristics were also estimated. The genotype '44M33' was found to be interesting having good seed weight and low seed coat incidence and calcium content, all important attributes affecting cooking quality.     

Effect of dehulling and cooking on nutritional quality of chickpea (Cicer arietinum L.) germinated in mineral fortified soak water

The objective of the study was to fortify whole chickpea (Cicer arietinum L.) with iron and zinc through germination in mineral fortified soak water and analyze the effect of dehulling and cooking on its nutritional quality. Whole chickpea grains were soaked in water fortified with either zinc or iron at two levels and germinated. Grains germinated in plain water served as control. One portion of germinated grains was dehulled. Both whole and dehulled grains were cooked (under pressure or microwave) and analyzed for selected total and in vitro digestible starch and protein, and bioaccessible iron, zinc and calcium following standard techniques. Grains germinated in fortified water had higher content and bioaccessibility of iron and zinc in whole and dehulled grains. Dehulling improved the digestible starch and protein, and bioaccessible zinc and calcium, whereas bioaccessible iron was higher in whole grains. Cooking improved starch digestibility significantly, though did not alter iron and zinc bioaccessibility. In conclusion, iron and zinc fortification of chickpea through germination in fortified soak water improved the content and bioaccesssibility of added minerals both in whole and dehulled grains and can be advocated as a simple technique to improve micronutrient malnutrition.     

Understanding genotypic variation and identification of promising genotypes for iron and zinc content in chickpea (Cicer arietinum L.)

Chickpea known as poor man’s meat has the potential to ameliorate micronutrient deficiencies. The objective was to understand heritable variation for zinc and iron in a diverse panel of 402 germplasm at two locations. Zinc and iron contents ranged from 1.10 to 5.91 mg/100 g to 0.50–8.54 mg/100 g, respectively and are comparable to some of the best biofortified crops of Harvest Plus target levels. Chickpea cultivars released for commercial cultivation were found to contain higher amounts of grain zinc and iron at both the locations. Analysis of phytic acid in cultivars with higher mineral contents showed negative correlation with zinc and iron. Heera, H82-2 and H214 for Zn; and L550, KGD1168, PG114, JG74 and ICCV6 for Fe are the cultivars identified with higher contents of Zinc (>4 mg/100 g) and iron (>6 mg/100 g). Promoting production of such iron and zinc rich cultivars will help in increasing availability and consumption of high quality chickpea necessary to alleviate hidden hunger.     

Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content,antioxidant activity and hypoglycemic functionality

The objective of this investigation was to study the effect of time during solid state bioconversion (SSB) on total phenolic content (TPC), antioxidant activity (AoxA), and inhibitory properties against α-amylase and α-glucosidase of chickpea. Chickpea cotyledons were inoculated with a suspension of Rhizopus oligosporus and incubated at 35?°C for 24, 36, 48, 60, 72, 84, 96 and 108?h. The best time to produce bioprocessed chickpea (added with seed coats) flour with the highest AoxA was 108?h. SSB substantially increased TPC and AoxA of chickpea extracts in 2.78 and 1.80–1.94 times, respectively. At 36 and 96?h of fermentation, the SSB process improved in vitro α-amylase and α-glucosidase inhibition (AI and GI indexes) activities of chickpea extracts in 83 and 370%, respectively. SSB is a good strategy to enhance health-linked functionality of chickpea, due to improved TPC, AoxA and content of strong natural inhibitors of enzymes associated with diabetes.     

Influence of steeping conditions (time,temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas

Abstract

The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70?°C and 90?°C; 7?min) or cold water (room temperature: 15, 30, 60, or 120?min) either as whole leaves or as milled, were analyzed. Total phenolic and flavonoid contents as well as antioxidant power (ABTS assay) were measured. The results show that the maximum extraction efficiency occurs with cold water for 120?min and with hot water at 90?°C and that only in the case of teas from whole, large leaves, the extraction was greater in cold than in hot infusions. Moreover, tea infusions prepared from milled leaves have the greatest antioxidant activity. In the sensory evaluation of some of the tea infusions, white teas were perceived more fragrant than green ones and were judged as the most favorite by the majority of the judges, especially for the brew prepared in cold water from whole leaves; all infusions obtained from the milled leaves in fact have a more bitter and astringent taste.