Mesfin Nobel, Belay Abera, Amare Endale
Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box: 16417, Addis Ababa, Ethiopia.
Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, P.O. Box: 1242, Addis Ababa, Ethiopia.
Heliyon. 2021 Sep 27;7(9):e08081. doi: 10.1016/j.heliyon.2021.e08081. eCollection 2021 Sep.
Chickpeas are a very important part of the human diet due to their nutritional and bioactive composition. Ethiopia is one of the top chickpea producers and consumers of chickpea-based products daily. However, limited studies were conducted on the effect of common processing methods, roasting and germination, on techno-functional and nutritional properties of chickpea protein isolates. Two varieties of chickpea, Arerti (Kabuli type) and Natoli (Desi type), were selected and treated with different roasting temperature (150 and 180 °C) and germination time (24, 48, and 72 h). The protein was isolated with alkaline-solubilization followed by isoelectric precipitation. Freeze-dried isolates were investigated for proximate composition, techno-functional properties, antioxidant properties, and antinutritional content. Chickpea protein isolates (CPIs) mean protein content was between 79.72 and 87.43%, comparatively lower for those from roasted and higher for those from germinated chickpea. Mean values of CPIs' water holding capacity (WHC), oil holding capacity (OHC), protein solubility (PS), foaming capacity (FC), and Emulsifying capacity (EC) for both varieties were in a range of 1.07-2.47 g/g, 1.40-2.21 g/g, 43.88-69.99%, 14.00-94.00%, and 56.44-84.16%, respectively. Roasting at 150 °C improved most of the techno-functional properties (WHC, OHC, PS, and FC) while roasting at 180 °C negatively affected almost all the techno-functional properties. Both heat treatments significantly increased the antioxidant properties of the isolates. Germination for 72 h was the best treatment in improving all antioxidant properties. CPIs from treated chickpea had lower antinutritional content than those from native chickpea except for phytate on Natoli variety where no statistical difference (p > 0.05) was observed. The finding showed that based on the intended use the different techno-functional properties of the isolates can be altered by applying those treatments. Proximate, techno-functional, antioxidant, and antinutritional characters indicated that CPIs can be a good ingredient for the food industry to formulate functional foods.
由于鹰嘴豆的营养成分和生物活性成分，它是人类饮食中非常重要的一部分。埃塞俄比亚是鹰嘴豆的主要生产国之一，并且每天都消费以鹰嘴豆为基础的产品。然而，关于常见加工方法（烘焙和发芽）对鹰嘴豆分离蛋白的技术功能和营养特性影响的研究有限。选择了两种鹰嘴豆品种，阿尔雷蒂（卡布利型）和纳托利（德西型），并分别用不同的烘焙温度（150和180°C）和发芽时间（24、48和72小时）进行处理。采用碱溶法随后进行等电沉淀来分离蛋白质。对冻干的分离蛋白进行了近似成分、技术功能特性、抗氧化特性和抗营养成分的研究。鹰嘴豆分离蛋白（CPI）的平均蛋白质含量在79.72%至87.43%之间，烘焙鹰嘴豆中的分离蛋白含量相对较低，发芽鹰嘴豆中的分离蛋白含量相对较高。两个品种的CPI的持水能力（WHC）、持油能力（OHC）、蛋白质溶解度（PS）、起泡能力（FC）和乳化能力（EC）的平均值分别在1.07 - 2.47 g/g、1.40 - 2.21 g/g、43.88 - 69.99%、14.00 - 94.00%和56.44 - 84.16%的范围内。150°C烘焙改善了大多数技术功能特性（WHC、OHC、PS和FC），而180°C烘焙几乎对所有技术功能特性都有负面影响。两种热处理都显著提高了分离蛋白的抗氧化特性。72小时发芽是改善所有抗氧化特性的最佳处理方法。除了纳托利品种中的植酸盐没有观察到统计学差异（p>0.05）外，处理过的鹰嘴豆中的CPI的抗营养成分含量低于天然鹰嘴豆中的CPI。研究结果表明，根据预期用途，通过应用这些处理方法可以改变分离蛋白的不同技术功能特性。近似成分、技术功能、抗氧化和抗营养特性表明，CPI可以成为食品工业中用于配制功能性食品的良好成分。
