Recipient Organization
VIRGINIA STATE UNIVERSITY
(N/A)
PETERSBURG,VA 23803
Performing Department
Agriculture
Non Technical Summary
Chickpeas (Cicer arietinum), the third most important grain legume in the world, have been recognized as a good source of dietary protein, fiber, vitamins, and minerals and offer a variety ofhealth benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Furthermore, chickpeas are a major ingredient in hummus production. The growing interest in plant-based diets makes hummus processed by high pressure processing (HPP, a non-thermal process technology) to be the next big thing be a major in plant-based dips beyond guacamole.In this project, we propose to comprehensively investigate physicochemical, structural and functional properties of chickpea affected by HPP technology. First, nutritional, morphological, and functional properties of chickpea seed flours affected by HPP will be determined. Second, protein from raw and HPP-processed chickpeas will be isolated and be further treated by HPP. Finally, the changes on structural and functional properties of the protein will be characterized. The understanding Data on the changes of chickpeas and their protein during HPP processing will except to provide the useful information knowledge to the food industry and stakeholders interested in this subject and to increases the consumption of nutritious legume-based foods as plant-based diets. The proposed efforts will (1) help generate market demand for chickpea; and (2) show great potential economic impact on development of healthy and functional food products through using sustainable processing technology.
Animal Health Component
0%
Research Effort Categories
Basic
100%
Applied
0%
Developmental
0%
Goals / Objectives
The overall objective of this research is to comprehensively investigate physicochemical, structural and functional properties of chickpea affected by high pressure processing technology. The specific objectives that will be addressed in this project are:Objective 1. Determine the effects of HPP technology on nutritional, morphological, and functional properties of chickpea seed flours; andObjectives 2. Determine the effects of HPP technology on structural and functional properties of protein isolated from chickpeas.
Project Methods
Kabuli chickpea seeds will be provided by a local food processor. The seeds will be cleaned and dried prior to be ground using a micro-mill to pass through a size-60 mesh sieve. HPP processing will be conducted using a laboratory-scale high hydrostatic pressure system with a maximum operating pressure of 800 MPa and a vessel volume of 1.5 L. chickpea flour will be weighed into a self-sealing polypropylene (PP) bag and followed by compressing to exclude air to facilitate pressurization the sample. The packaged sample will be then further double-bagged in self-sealing PP bags to prevent cross-contamination between the sample and hydrostatic fluid. HPP treatment will be conducted at several different pressure levels for designated holding times. Treated samples will be stored at −20 °C followed by freeze-drying and characterization. Characterization of raw and processed chickpea flours includes chemical and nutritional compositions, anti-nutritional factors, structural properties, and thermal properties.Furthermore, the effects of HPP technology on structural and functional properties of protein isolated from chickpeas will be determined. Two protocols were designed to process the ground chickpea seeds: (1) HPP treatment followed by isolation of protein and fiber, and (2) isolated protein and fiber followed by HPP treatment. In each protocol, either chickpea flour or isolated protein will be treated by HPP at different pressure levels for designated holding times. Protein will be isolated from ground raw and processed chickpea flours and structural and functional properties of isolated proteins will be evaluated.