Progress 10/01/16 to 09/30/17
Outputs
Target Audience:The target audience at this stage of study is the food industry representatives, researchers in chickpea breeding, farmers and food scientists in the scientific community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? One Master-level graduate students completed her thesis research through this project, and graduated in May 2017. Four dietetics interns have completed their research rotations through this project Five undergraduate students have been recruited to perform laboratory activities thereby obtaining hands-on training and research experience. How have the results been disseminated to communities of interest? Two manuscripts have been published based on data generated Two presentations were made at professional meetings (Virginia Academy Science 94th Annual Meeting, 2016; 18th Research SymposiumAssociation of 1890 Research Directors, 2017). . What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Major goals of the project and progress Objective 1. Characterize physical, chemical, and functional properties of raw chickpeas and the effects of different varieties and types. This objective was completed during the first year. We investigated chemical composition, physical parameters, functional properties, and microstructural characteristics of six kabuli chickpea varieties. Objective 2. Investigate the changes of nutritional, functional and structural properties during different processing methods. This objective was completed during the second year. We investigated the effects of different processing methods, soaking and non-soaking followed by moist heating (pressure cooking and microwave cooking) and dry heating (roasting), on chemical composition, amino acid profile, mineral concentration, anti-nutritional factors, protein solubility and in-vitro digestibility of chickpeas. Objective 3. Isolate bioactive fractions from raw and processed chickpeas and characterize their properties. This objective was completed during the third year. We processed kabuli chickpea seeds by soaking only and soaking followed either by pressure cooking or roasting. Proteins were isolated from both raw and processed seeds, and the effects of these processing approaches on the physicochemical, functional, thermal, and structural properties
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Xu, Y.X., Obielodan, M., Sismour, E., Arnett, A., Alzahrani, S, Zhang, B. (2017). Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches. International Journal of Food Science and Technology, 52 (5), 1147-1154.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Xu, Y.X., Cartier, A., Obielodan, M., Jordan, K., Hairston, T., Shannon, A., Sismour, E. (2016). Nutritional and anti-nutritional composition, and in-vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods. Journal of Food Measurement and Characterization, 10, 625-633.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
1. Obielodan, M., Cartier, A., Jordan, K., Hairston, T., Shannon, A., Sismour, E., Xu, Y. Nutritional quality and in-vitro protein digestibility and solubility of chickpea as affected by differential processing methods. Virginia Academy Science 94th Annual Meeting, Fredericksburg, VA, May 18-20, 2016.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Obielodan, M., Sismour, E., Arnett, A., Alzahrani, S., Xu, Y. Physiochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches. 18th Research Symposium of the Association of 1890 Research Directors, April 1-4, 2017, Atlanta, GA.
- Type:
Theses/Dissertations
Status:
Submitted
Year Published:
2017
Citation:
Alzahrani, S. 2017. Physiochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches. MS thesis, Virginia State University.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:The target audience of study is the scientific community, food industries, farmers grown chickpeas, and other interested parties. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three undergraduate students were involved in the project to obtain hand-on training. They presented their findings at the professional meetings, and are co-authors in a refereed publication How have the results been disseminated to communities of interest?The finding has been submitted for publication in peer-reviewed journal and has been presented at the professional meetings. What do you plan to do during the next reporting period to accomplish the goals?During next reporting period, we plan to isolate bioactive fractions from raw and processed chickpeas and characterize their properties
Impacts
What was accomplished under these goals?
The 'Year 2' study objective was to investigate the changes of nutritional, functional and structural properties during different processing methods. We investigated the effects of different processing methods, soaking and non-soaking followed by moist heating (pressure cooking and microwave cooking) and dry heating (roasting), on chemical composition, amino acid profile, mineral concentration, anti-nutritional factors, protein solubility and in-vitro digestibility of chickpeas. Oil content significantly (P<0.05) increased in all processed samples, except soaked/microwave cooked sample. All processing methods improved amino acid profile, with the greatest increase caused by soaking/microwave cooking. There was a significant reduction in mineral content after processing except in soaked sample that showed the highest level of mineral retention. All processes significantly reduced tannin and phytate concentrations. The soaked/ microwave cooked sample had the largest reduction of tannins, while soaking/pressure cooking caused the highest reduction in phytate. Compared to raw counterpart, protein solubility in all processed samples significantly decreased, while in-vitro protein digestibility significantly improved, with the highest values for soaked/pressure cooked and soaked/microwave cooked samples. In-vitro protein digestibility showed a positive correlation with both total amino acids (r=0.774) and total essential amino acids (r=0.838), but a negative correlation with total macroelements (r=-0.925), tannins (r=-0.847) and phytate (r=-0.818). Soaking/microwave cooking seems to the best method for improving the nutritional quality of chickpea samples analyzed in the present study.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Yixiang Xu, Arrieyana Cartier, Mary Obielodan, Krystal Jordan, Teara Hairston, Anna Shannon, Edward Sismour. 2016. Nutritional and anti-nutritional composition, and in-vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods. Journal of Food Measurement and Characterization, 10, 625-633.
Other Products
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:The target audience of study is the scientific community, food industries, farmers grown chickpeas, and other interested parties. Changes/Problems:There are no changes or problems to report. What opportunities for training and professional development has the project provided?Three undergraduate students were involved in the project to obtain hand-on training. They presented their findings at the professional meetings, and are co-authors in a refereed publication. How have the results been disseminated to communities of interest?The finding has been submitted for publication in peer-reviewed journal and has been presented at the professional meetings. What do you plan to do during the next reporting period to accomplish the goals?During next reporting period, we plan to isolate bioactive fractions from raw and processed chickpeas and characterize their properties.
Impacts
What was accomplished under these goals?
The 'Year 1' study objective was to investigate physical, chemical, and functional properties of raw chickpeas and the effects of different varieties and types. We investigated chemical composition, physical parameters, functional properties, and microstructural characteristics of six kabuli chickpea varities. Carbohydrate and protein were two major components in all seeds. Sucrose, rafinose and stachyose are three major sugars in all beans, while fructose and glucose are two minor ones. All varieties showed the low antioxidant content and activates, especially variety 3 has the lowest antioxidant capacity. All beans had ratively low moisture content (7.41% to 9.29%) and low water activity (0.38 to 0.46), which indicates they are safe for storage. Varieties 3 had the largest seeds and greatest hardness compared to other varieties. Hydration capacity of the seeds was time-dependent and consisted of two stages. A rapid increase occurred in the first 8 hours, followed by a slow increase between 8 and 24 hours. Water absorption and holding capacities were different between varieties, while there was no significant difference in oil absorption and holing capacities between varieties. Examination of chickpea flour morphology found that starch granules was the most representative storage components, and were characterized by a smooth surface surrounded by well-defined protein bodies or fragments of protein matrix disrupted during milling. These granules exhibited elliptical or oval shapes with the average granular size of 23.3 µm. This study provides basic information to better understand and utilize chickpea seeds and flours for food product development.
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2015
Citation:
Yixiang Xu, Arrieyana Cartier, Mary Obielodan, Krystal Jordan, Teara Hairston, Anna Shannon, Edward Sismour. Nutritional and anti-nutritional composition, and in-vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods. 2015 Journal of Food Measurement and Characterization (submitted).
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