Erratum to Differences between easy- and difficult-to-mill chickpea (cicer arietinum l.) genotypes: Part I: Broad chemical composition [Journal of the Science of Food and Agriculture 94, (2014), 1437-1445], DOI: 10.1002/jsfa.6437;Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part I: Broad chemical composition

Journal of the Science of Food and Agriculture

Volumn 94, Issue 7, 2014, Pages 1437-1445

  Wood, Jennifer A ^a   Knights, Edmund J ^a   Campbell, Grant M ^b   Choct, Mingan ^c  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b UNIVERSITY OF MANCHESTER   (United Kingdom)

^c UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Chemical composition; Cicer arietinum; Cotyledon; Dehulling splitting; Grain legume; Seed coat

Indexed keywords

CICER ARIETINUM;

FAT INTAKE; LIGNIN; PROTEIN INTAKE; SEED STORAGE PROTEIN; STARCH; URONIC ACID;

ADHESION; ANALYSIS; AUSTRALIA; BIOSYNTHESIS; CHEMISTRY; CICER; COMPARATIVE STUDY; COTYLEDON; CROP; CROSS BREEDING; DIETARY FIBER; FAT INTAKE; FOOD HANDLING; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; NUTRITIONAL VALUE; PLANT EPIDERMIS; PLANT SEED; PROTEIN INTAKE; SOLUBILITY;

ADHESIVENESS; CICER; COTYLEDON; CROPS, AGRICULTURAL; CROSSES, GENETIC; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FOOD HANDLING; GENOTYPE; HUMANS; LIGNIN; NEW SOUTH WALES; NUTRITIVE VALUE; PLANT EPIDERMIS; SEED STORAGE PROTEINS; SEEDS; SOLUBILITY; STARCH; URONIC ACIDS;

EID: 84897958199     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6928     Document Type: Erratum

References (37)

1. Yadav SS, Longnecker N, Dunsunceli F, Bejiga G, Yadav M, Rizvi AH et al., Uses, consumption and utilization, in Chickpea Breeding and Management, ed. by Yadav SS, Redden R, Chen W and Sharma B. CAB International, Wallingford, UK, pp. 101-142 (2007).
2. Wood JA, Knights EJ and Harden S, Milling performance in desi-type chickpea (Cicer arietinum L.): effects of genotype, environment and seed size. J Sci Food Agric 88:108-115 (2008).
3. Wood JA, Knights EJ and Choct M. Morphology of chickpea seeds: comparison between desi and kabuli types. Int J Plant Sci 172:632-643 (2011).
4. Wood JA and Grusak MA, Nutritional value of chickpea, in Chickpea Breeding and Management, ed. by Yadav SS, Redden R, Chen W and Sharma B. CAB International, Wallingford, UK, pp. 101-142 (2007).
5. Petterson DS, Sipsas S and Mackintosh JB, The Chemical Composition and Nutritive Value of Australian Pulses. Grains Research and Development Corporation, Kingston, Australia, p. 64 (1997).
6. Wood JA and Malcolmson L, Milling technologies, in Pulse Foods: Processing, Quality and Nutraceutical Application, ed. by Tiwari B, Gowen A and McKenna B. Elsevier, Maryland Heights, MO, pp. 193-222 (2011).
7. RACI Australian Cereal Chemistry Division, RACI Australian Cereal Chemistry Division Official Methods. Royal Australian Chemical Institute, Melbourne (2003).
8. AACC. AACC International Approved Methods, American Association of Cereal Chemists, St Paul, MN (1995).
9. Theander O and Westerlund E, Determination of individual components of dietary fiber, in Dietary Fiber in Human Nutrition, ed. by Spiller AG. CRC Press, Boca Raton, FL, pp. 77-98 (1993).
10. Choct M, Hughes RJ and Annison G, Apparent metabolisable energy and chemical composition of Australian wheat in relation to environmental factors. Aust J Agric Res 50:447-451 (1999).
11. van Soest PJ, Use of detergents in the analysis of fibrous feeds. II. A rapid method for the determination of fiber and lignin. J Assoc Offic Agric Chem 46:829-835 (1963).
12. Scott RW, Colorimetric determination of hexuronic acids in plant materials. Analyt Chem 51:936-941 (1979).
13. Outen GE, Beever DE and Fenlon JS, Direct methylation of long-chain fatty acids in feeds, digesta and faeces without prior extraction. J Sci Food Agric 27:419-425 (1976).
14. Dalgetty DD and Baik BK, Isolation and characterization of cotyledon fibres from peas, lentils and chickpeas. Cereal Chem 80:310-315 (2003).
15. Chibbar RN, Ambigaipalan P and Hoover R, Molecular diversity in pulse seed starch and complex carbohydrates and its role in human nutrition and health. Cereal Chem 87:342-352 (2010).
16. Champ M, Brillouet J-M and Rouau X, Nonstarchy polysaccharides of Phaseolus vulgaris, Lens esculenta, and Cicer arietinum seeds. J Agric Food Chem 34:326-329 (1986).
17. Ravi R. Rheology of chickpea (Cicer arietinum L.) flour suspensions and characterisation of fried product - Boondi. PhD thesis, University of Mysore, India (2005).
18. Knights EJ, Variability for seed-coat content in desi chickpea. Int Chickpea Newsl 20:7-8 (1989).
19. Otto T, Baik BK and Czuchajowska Z, Microstructure of seeds, flours, and starches of legumes. Cereal Chem 74:445-451 (1997).
20. Wang N, Hatcher DW, Tyler RT, Toews R and Gawalko EJ, Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Res Int 43:589-594 (2010).
21. Evers AD, O'Brien L and Blakeney AB, Cereal structure and composition. Aust J Agric Res 50:629-650 (1999).
22. Shewry PR and Halford NG, Cereal seed storage proteins: structures, properties and role in grain utilization. J Exp Bot 53:947-958 (2002).
23. Ibáñez AM, Wood DF, Yokoyama WH, Park IM, Tinoco MA, Hudson CA, McKenzie KS and Shoemaker CF, Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels. J Agric Food Chem 55:6761-6771 (2007).
24. Smith CW, Betrán J and Runge ECA, Corn: Origin, History, Technology, and Production. Wiley, Hoboken, NJ, p. 949 (2004).
25. Singh U, Subrahmanyam N and Kumar J, Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum). J Sci Food Agric 55:37-46 (1991).
26. Jambunathan R and Singh U, Studies on desi and kabuli chickpea (Cicer arietinum L.) Cultivars. 3. Mineral and trace element composition. J Agric Food Chem 29:1091-1093 (1981).
27. Aman P, Carbohydrates in raw and germinated seeds from mung bean and chick pea. J Sci Food Agric 30:869-875 (1979).
28. Periago MJ, Ros G and Casas JL, Non-starch polysaccharides and in vitro starch digestibility of raw and cooked chick peas. J Food Sci 62:93-96 (1997).
29. Marconi E, Ruggeri S, Cappelloni M, Leonardi D and Carnovale E, Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. J Agric Food Chem 48:5986-5994 (2000).
30. Ramakrishnaiah N and Kurien PP, Variabilities in the dehulling characteristics of pigeon pea (Cajanus cajan L.) cultivars. J Food Sci Technol 20:287-291 (1983).
31. Le Goff A, Renard CMGC, Bonnin E and Thibault JF, Extraction, purification and chemical characterisation of xylogalacturonans from pea hulls. Carbohydr Polym 45:325-334 (2001).
32. Shiga TM and Lajolo FM, Cell wall polysaccharides of common beans (Phaseolus vulgaris L.): composition and structure. Carbohydr Polym 63:1-12 (2006).
33. Tosh SM and Yada S, Dietary fibres in pulse seeds and fractions: characterization, functional attributes, and applications. Food Res Int 43:450-460 (2010).
34. Weightman RM, Renard C and Thibault JF, Structure and properties of the polysaccharides from pea hulls. I. Chemical extraction and fractionation of the polysaccharides.Carbohydr Polym 24:139-148 (1994).
35. Brillouet JM and Carre B, Composition of cell walls from cotyledons of Pisum sativum, Vicia faba and Glycine max. Phytochemistry 22:841-847 (1983).
36. Kozlowska H, Aranda P, Dostalova J, Frias J, Lopez-Jurado M, Pokorny J et al., Nutrition, in Carbohydrates in Grain Legume Seeds: Improving Nutritional Quality and Agronomic Characters, ed. by Hedley CL. CAB International, Wallingford, UK, p. 61-87 (2001).
37. Kannenburg LW and Allard RW, An association between pigment and lignin formation in the seed coat of the lima bean. Crop Sci 4:621-622 (1964)