Article citationsMore>>

M. Kaur, N. Singh and S. N. Singh, “Physicochemical, Cooking, Textural and Roasting Characteristics of Chickpea (Cicer arietinum L.) Cultivars,” Journal of Food Engineering, Vol. 69, No. 4, 2005, pp. 511-517. doi:10.1016/j.jfoodeng.2004.09.002

has been cited by the following article:

• TITLE: Acceptability Properties and Antioxidant Pontential of Desi Chickpea (Cicer arietinum L.) Cultivars

  AUTHORS: José Antonio Garzón-Tiznado, Mirna Isabel Ochoa-Lugo, Mar de Jesús Heiras-Palazuelos, Dulce María Domínguez-Arispuro, Edith Oliva Cuevas Rodríguez, Roberto Gutiérrez-Dorado, Jorge Milán-Carrillo, Cuauhtémoc Reyes-Moreno

  KEYWORDS: Desi Chickpeas Cultivars; Acceptability Properties; Antioxidant Activity; Total Phenolic Content

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.9, September 12, 2012

  ABSTRACT: The acceptability properties, total phenolic content, and antioxidant potential of four (red, green, brown, cream) desi chickpea (Cicer arietinum L.) cultivars from the World Germplasm Bank were evaluated. Protein content of the grains varied from 20.12% to 28.85% (dw), highest for Cream ICC3421. The water absorption capacity (WAC) and cooking time (CT) of the whole grains ranged from 97.7 to 117.5 g water/100 g seeds (ww) and from 109.5 to 193.5 min, respectively; the highest WAC and lowest CT corresponded to Cream ICC3421 cultivar. The total phenolic content (TPC) and total hydrophilic antioxidant activity (AoxA) [oxygen radical absorbance capacity (ORAC) value] of desi chickpea cultivars varied from 746 to 1.286 μg gallic acid equivalents (GAE)/g sample (dw) and from 43.9 to 53.9 μmol Trolox equivalents (TE)/g sample (dw); Brown ICC3512 showed the highest ORAC value. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.