Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality

The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the composite breads were studied. Composite flours of wheat and processed chickpea showed different pasting properties, decreasing the viscosity in all kinds of flour and levels, being more accentuated with the cooked flour. The least affected flour was the toasted that showed similar pasting profile than raw flour. Breads with 10% wheat flour replacement showed minor changes in their quality, but 20% replacement resulted in great detriment of the quality. Crumb hardness was greatly improved when 20% raw or toasted flour was incorporated. Overall, germinated chickpea flours were the most appropriate flour for wheat replacement pertaining bread specific volume, crumb hardness and nutritional composition (higher protein content).Financial support of Spanish National Research Council (CSIC) and the Generalitat Valenciana (Spain, Project Prometeo 2012/064). They thank the University of Abderahmane Mira for supporting predoctoral stay of Mrs Ouazib.Peer reviewe

Nutrients and non-nutrients composition and in vitro starch digestibility of five Algerian legume seed flours

Lentil (Lens culinarius L.), faba bean (Vicia faba L.), chick pea (Cicer arietinum L.), common bean (Phaseolus vulgaris L.) and yellow pea (Pisum sativum L.) seeds produced in Algeria were evaluated for physico-chemical properties, chemical composition, in vitro starch digestibility and phytate and protease inhibitor content. Significant differences were observed in bulk density (0.794-1.293 g/mL), hydration capacity (0.030-0.362 g/seed), hydration index (0.704-0.937), swelling capacity (0.032-0.353 mL/seed) and swelling index (0.488-1.087). The crude protein content ranged between 20.10 and 26.37%. V. faba and P. sativum seed flours had comparatively higher total non-starch polysaccharides (NSP) contents, with mean values of 172.26 and 192.51 mg/g, respectively. Among the minerals of nutritional interest, seed meals were rich in potassium (838.56-285.43 mg/100g) and magnesium (46.20-77.33 mg/100g). Significant differences were determined in in vitro starch digestibility. V. faba flour was hydrolysed more slowly than the other legumes. The amount of slowly digestible starch (SDS) in V. faba flour was the highest among these legume flours, but also had the lowest resistant starch (RS) content. Trypsin and chymotrypsin inhibitor contents of the different samples ranged from 2.27 to 16.22 TIU/g, and from 1.77 to 27.15 CIU/mg, respectively. Protease inhibitor content was significantly higher in common bean, while pea and faba bean showed the lowest TIU/mg and CIU/mg content. The total amino acids content was 190.42- 223.33 mg/g, and the total essential amino acids content was 74.82-84.77 mg/g. The tannin content of faba beans and peas was the lowest, while the amount in common beans was the highest. The potential nutritional implications of these results are discussed. The present work demonstrated that chick pea, lentil, faba bean, common bean and pea whole flours have a great potential as nutritious and healthy food ingredients.The authors wish to express their sincere thanks to the University of Abderrahmane Mira, Algeria, the Research Centre of Agriculture and Agri-Food, Canada, and the Department of Physiology andBiochemistry of Animal Nutrition (EEZ, CSIC) Spain. They are also equally grateful to McIntoch, T., Marambe, H., Peinado, M. J., Ruiz, R. and Hueso, R.Peer Reviewe

Germinated, toasted and cooked chickpea as ingredients for breadmaking

The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab® and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L*= 76.20) and softest texture, but cooking decreased the content of carbohydrates, ashes and proteins, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.Authors acknowledge the financial support of Spanish National Research Council (CSIC), the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), European Regional Development Fund (FEDER) and GeneralitatValenciana (Project Prometeo 2012/064). They thank the University of Abderahmane Mira for supporting predoctoral stay of Mrs Ouazib.Peer reviewe