Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.)

LWT

Volumn 49, Issue 2, 2012, Pages 217-220

  Avola, Giovanni ^a   Patanè, Cristina ^a   Barbagallo, Riccardo N ^b  

^a CNR Consiglio Nazionale delle Ricerche   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

Minerals; Nutrient retention; Seed coat incidence; Tannins

Indexed keywords

CALCIUM; FLAVONOIDS; IRON; MAGNESIUM; MINERALS; STARCH;

CALCIUM AND MAGNESIUMS; COOKING PROCESS; EFFECT OF WATER; NUTRIENT RETENTION; PROTEIN CONTENTS; PROXIMATE COMPOSITIONS; SEED COATS; STARCH CONTENTS;

TANNINS;

CALIA; CICER ARIETINUM;

EID: 84865637555     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.004     Document Type: Article

References (29)

1. Abdel-Hamid Y.A.R. Effect of cooking on tryptophan, basic amino acids protein solubility and retention of some vitamins in two varieties of chickpea. Food Chemistry 1983, 11:139-143.
2. Alajaji S.A., El-Adawy T.A. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis 2006, 19:806-812.
3. AOAC Official methods of analysis 2000, Association of Official Analytical Chemists, Washington D.C., USA. 17th ed.
4. Avola G., Gresta F., Abbate V. Diversity examination based on physical, technological and chemical traits in a locally grown landrace of faba bean (Vicia faba L. var. major). International Journal of Food Science and Technology 2009, 44:2568-2576.
5. Avola G., Patanè C. Variation among physical, chemical and technological properties in three sicilian cultivars of chickpea (Cicer arietinum L.). International Journal of Food Science and Technology 2010, 45:2565-2572.
6. Bressani T. Grain quality of common beans. Food Reviews International 1993, 9:237-297.
7. Burns R.E. Methods for estimation of tannin in grain sorghum. Agronomy Journal 1971, 63:511-512.
8. Clemente A., Sanchez-Vioque R., Vioque J., Bautista J., Millan F. Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinum L) seeds. Journal of the Science of Food and Agriculture 1998, 78:169-174.
9. Coşkuner Y., Karababa E. Effect of location and soaking treatments on the cooking quality of some chickpea breeding lines. International Journal of Food Science and Technology 2003, 38:751-757.
10. Costa G.E.A., Queiroz-Monici K.S., Reis S.M.P.M., Oliveira A.C. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 2006, 94:327-330.
11. El Adawy T.A. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition 2002, 57:83-97.
12. Frias J., Vidal-Valverde C., Sotomayor C., Diaz-Pollan C., Urbano G. Influence of processing on available carbohydrate content and antinutritional factors of chickpeas. European Food Research and Technology 2000, 210:340-345.
13. HACH DR/2010 spectrophotometer procedures manual 1996, HACH Co., Loveland, CO.
14. Haytowitz D.B., Matthews R.H. Effect of cooking on nutrient retention of legumes. Cereal Foods World 1983, 28:362-364.
15. Iyer V., Kadam S.S., Salunkhe D.K. Cooking. CRC handbook of world food legumes: Nutritional chemistry, processing technology and utilization 1989, 141-163. CRC Press Inc, Boca Raton, F.L. D.K. Salunkhe, S.S. Kadam (Eds.).
16. Kakker, S. (1992). Bioavailability of minerals: effect of domestic processing and level of the anti-nutrients. Ph. D Dissert. Haryana Agric. Univ. Hisar, India.
17. Kaur M., Singh N., Sodhi N. Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering 2005, 69:511-517.
18. Khalil A.H., Mansour E.H. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chemistry 1995, 54:177-182.
19. Mosse J. Nitrogen to protein conversion factor for ten cereals and six legumes or oilseeds. A reappraisal of its definition and determination. Variation according to species and to seed protein content. Journal of Agricultural and Food Chemistry 1990, 38:18-24.
20. Patanè C. Variation and relationships among nutritional traits in Sicilian genotypes of chickpea (Cicer arietinum L.). Journal of Food Quality 2006, 29:282-293.
21. Patanè C., Iacoponi E., Raccuia S.A. Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.). International Journal of Food Sciences and Nutrition 2004, 55:547-554.
22. Satwadhar P.N., Kadam S.S., Salunkhe D.K. Effect of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean. Plant Foods for Human Nutrition 1981, 31:71-76.
23. Sefa-Dedah S., Stanley D.W. Textural implications of the microstructure of legumes. Food Technology 1979, 33:77-83.
24. Shah H.U., Khan U.L., Alam S., Shad A.A., Iqbal Z., Parveen S. Effect of home cooking on the retention of various nutrients in commonly consumed pulses in Pakistan. Sarhad Journal of Agriculture 2011, 27:279-284.
25. Singh U., Subrahmanyam N., Kumar J. Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum L.). Journal of the Science of Food and Agriculture 1991, 55:437-464.
26. Toledo T.C.F., Canniatti-Brazaca S.G. Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L.) cozido por diferentes métodos. Ciência e Tecnologia de Alimentos 2008, 28:355-360.
27. Vidal-Valverde C., Frias J., Estrella I., Gorospe N.J., Ruiz R., Bacon J. Effect of processing on some antinutritional factors of lentils. Journal of Agricultural and Food Chemistry 1994, 42:2291-2295.
28. Vijayakumari K., Siddhuraju P., Pugalenthi M., Janardhanan K. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis. Food Chemistry 1998, 63:259-264.
29. Wang N., Hatcher D.W., Tyler R.T., Toews R., Gawalko E.J. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 2010, 43:589-594.