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Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.)

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Abstract

Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently increased. In order to demonstrate the effect of thermal processes on the quality of fresh chickpea, the objective of the present work was to evaluate some nutrimental and functional characteristics of raw, steamed and toasted chickpea. The partial chemical composition, total phenols, oligosaccharides, and antioxidant capacities were measured in five genotypes of chickpea. Steamed and toasted chickpea showed up to 8.4 and 25.8% less protein, respectively, than that of raw samples. Oligosaccharides, in general decreased in steamed and toasted fresh grain; however, verbascose increased on average 30.6 and 37.9% in steamed and toasted samples, respectively. Minor changes in total phenolic content were observed a result of the process. Trolox equivalent antioxidant capacity increased up to 3.5 times compared to that of antioxidant capacity of raw samples. Fresh chickpea grain, raw or processed, shows attractive nutritional and antioxidant properties that can contribute to the diet and health of the person who consumes it.

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Abbreviations

FKCH:

Fresh Kabuli chickpea

FRAP:

Ferric reducing ability

HPLC:

High performed liquid chromatography

R-OCHF:

Raffinose oligosaccharide family

TEAC:

Trolox equivalent antioxidant capacity

ORAC:

Oxigen radical antioxidant capacity

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Authors and Affiliations

  1. Department of Biochemistry, National Technological Institute, Campus Celaya. Tecnológico de Celaya, Antonio García Cubas Pte. No. 600 esq. Av. Tecnológico, C.P. 38010 Celaya, Guanajuato, Mexico

    Isabel Arevalo

  2. Food Science Laboratory, Experimental Station El Bajío (CIRCE-INIFAP), Km. 6.5 Carretera Celaya-San Miguel de Allende, C. P. 38010 Celaya, Guanajuato, Mexico

    Salvador Horacio Guzmán-Maldonado & Jorge Alberto Acosta-Gallegos

  3. Indiana University Department of Chemistry, 800 E Ave. Bloomington IN, Kirkwood, 47405-7102, USA

    Sara Meyeth Mata Sanchez

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  1. Isabel Arevalo
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  2. Salvador Horacio Guzmán-Maldonado
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  3. Sara Meyeth Mata Sanchez
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  4. Jorge Alberto Acosta-Gallegos
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Correspondence to Salvador Horacio Guzmán-Maldonado.

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Arevalo, I., Guzmán-Maldonado, S.H., Sanchez, S.M.M. et al. Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.). Plant Foods Hum Nutr 75, 628–634 (2020). https://doi.org/10.1007/s11130-020-00857-5

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