Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 1215-1223

  Xu, Yixiang ^a   Thomas, Melissa ^a   Bhardwaj, Harbans L ^a  

^a VIRGINIA STATE UNIVERSITY   (United States)

Author keywords

Composition; Cooking; Functional properties; Kabuli chickpea; Microstructure characteristics; Physical parameters

Indexed keywords

CHEMICAL COMPOSITIONS; CHICKPEA (CICER ARIETINUM L.); EMULSIFYING STABILITIES; FUNCTIONAL PROPERTIES; KABULI CHICKPEA; MICRO-STRUCTURAL CHARACTERISTICS; MICROSTRUCTURE CHARACTERISTICS; PHYSICAL PARAMETERS;

CARBOHYDRATES; CHEMICAL ANALYSIS; COOKING; EMULSIFICATION; HYDRATION; PROTEINS;

OILS AND FATS;

CICER ARIETINUM;

EID: 84900627198     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12419     Document Type: Article

References (29)

1. Abou Arab, E.A., Helmy, I.M.F. & Bareh, G.F. (2010). Nutritional evaluation and functional properties of chickpea (Cicer arietinum L.) flour and the improvement of spaghetti produced from it. Journal of American Science, 6, 1055-1072.
2. Aguilera, Y., Esteban, R.M., Benitez, V., Molia, E. & Martin-Cabrejas, M. (2009). Starch, functional properties, and microstructural characteristics in chickpea and lentils as affected by thermal processing. Journal of Agriculture and Food Chemistry, 57, 10682-10688.
3. Aguilera, Y., Benitez, V., Molia, E., Esteban, R.M. & Martin-Cabrejas, M.A. (2011). Influence of dehydration process in castellano chickpea: changes in bioactive carbohydrates and functional properties. Plant Foods for Human Nutrition, 66, 391-400.
4. Alajaji, A.S. & EI-Adawy, A.T. (2006). Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis, 19, 806-812.
5. AOAC International. (2000). Method 948.22: Lipid and oil, Ch. 40, Pp. 1; Method 950.49: Ash, Ch. 40, Pp. 2; Method 990.03: Crude protein, Ch. 4, Pp. 26-27. Official Methods of Analysis of AOAC International, 17th edn, Gaithersburg, MD: Association of Official Analytic Chemists International.
6. AOAC International (2002). Method 2002.02: Resistant starch in starch and plant materials. Journal of AOAC International, 85, 1103.
7. Attia, R.S., El-Tabey Shehata, A.M., Aman, M.E. & Hamza, M.A. (1994). Effect of cooking and decoration on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.). Food Chemistry, 50, 125-131.
8. Avanza, M., Chaves, M.G., Acevedo, B.A. & Añón, M.C. (2012). Functional properties and microstructure of cowpea cultivated in north-east Argentina. LWT - Food Science and Technology, 49, 123-130.
9. Bressani, R. (1993). Grain quality of common beans. Food Reviews International, 9, 237-297.
10. Chau, C.-F. & Huang, Y.-L. (2003). Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng. Journal of Agriculture and Food Chemistry, 51, 2615-2618.
11. Clemente, A., Sanchez-Vioque, R., Vioque, J., Bautistra, J. & Milan, F. (1998). Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds. Food Chemistry, 62, 1-6.
12. Costa, G.E.A., Queiroz-Monici, K.S., Reis, S.M.P.M. & Oliveira, A.C. (2006). Chemical composition, dietary fiber and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94, 327-330.
13. El-Adawy, T.A. (2002). Nutritional compositions and antinutritional factors of chickpea (Cicer arietinum L.) undergo different cooking methods and germination. Plant Foods for Human Nutrition, 57, 83-97.
14. Ferrett, E. (2010). There's hummus among us. Available on (December 19, 2012)
15. Gomez, M., Oliete, B., Rosell, C.M., Pando, V. & Fernandez, E. (2008). Studies on cake quality made of wheat-chickpea flour blends. LWT - Food Science and Technology, 41, 1701-1709.
16. Ibanoglu, E. & Ercelebi, E.A. (2007). Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chemistry, 101, 626-633.
17. Ibrikci, H., Knewtson, S.J.B. & Grusak, M.A. (2003). Chickpea leaves as a vegetable green for humans: evaluation of mineral composition. Journal of the Science of Food and Agriculture, 83, 945-950.
18. Jitngarmkusol, S., Hongsuwankul, J. & Tananuwong, K. (2008). Chemical compositions, functional properties, and microstructure of defatted macadamia flours. Food Chemistry, 110, 23-30.
19. Khan, M.A., Akhtar, N., Ullah, I. & Jaffery, S. (1995). Nutritional evaluation of desi and kabuli chickpeas and their products commonly consumed in Pakistan. International Journal of Food Science and Nutrition, 46, 215-223.
20. Khattak, A.B., Khattak, G.S.S., Mahmmod, A., Bibi, N. & Ihsanullah, I. (2006). Study of selected quality and agronomic characteristics and their interrelationship in Kabuli-type chickpea genotypes (Cicer arietinum L.). International Journal of Food Science and Technology, 41(Suppl. 2), 1-5.
21. Ma, Z., Boye, J.L., Simpson, B.K., Prasher, S.O., Monpetit, D. & Malcolmson, L. (2011). Thermal processing effects on the functional properties' and microstructure of lentil, chickpea and pea flour. Food Research International, 44, 2534-2544.
22. Miller, P., McKay, K., Jenks, B. et al. (2002). Growing Chickpea in the Northern Great Plains. Field Crops D-15 (Alternate Crops). Bozeman, MT: Montana State University, (Publication MT 200204 AG 3/2002).
23. Nwabueze, T.U. & Nwokenna, C. (2006). Inter-relationship of physical and physicochemical parameters to cooking time of African breadfruit (Treculia africana) seeds. Journal of Food, Agriculture & Environment, 4, 56-60.
24. Prinyawiwatkul, W., Beuchat, L.R., McWatters, K.H. & Phillips, R.D. (1997). Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling, and fungal fermentation. Journal of Agriculture and Food Chemistry, 45, 480-486.
25. Singh, U. & Singh, B. (1992). Tropical grain legumes as important human foods. Economic Botany, 46, 310-321.
26. Sotelo, A., Flores, F. & Hernandez, M. (1987). Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.). Plant Foods for Human Nutrition, 37, 299-306.
27. Xu, Y., Sismour, E.N., Narina, S.S., Dean, D., Bhardwaj, H.L. & Li, Z. (2013). Composition and properties of starches from Virginia-grown kabuli chickpea (Cicer arietinum L.) cultivars. International Journal of Food Science & Technology, 48, 539-547.
28. Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., Niaz, A. & Bhanger, M.I. (2007). Nutritional and compositional study of Desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry, 105, 1357-1363.
29. Zubaida, S. (2000). National, Communal and global dimensions in Middle Eastern food cultures. In: A Taste of Thyme: Culinary Cultures of the Middle Eas (edited by S. Zubaida & R. Tapper), Pp. 35. London: Tauris Parke.