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Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).

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Title: Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
Authors: Nosworthy, Matthew G.1 (AUTHOR), Medina, Gerardo1 (AUTHOR), Franczyk, Adam J.1 (AUTHOR), Neufeld, Jason1 (AUTHOR), Appah, Paulyn2 (AUTHOR), Utioh, Alphonsus2 (AUTHOR), Frohlich, Peter3 (AUTHOR), Tar'an, Bunyamin4 (AUTHOR), House, James D.1,5,6,7 (AUTHOR) james.house@umanitoba.ca
Source: Food Science & Nutrition. Jun2020, Vol. 8 Issue 6, p2950-2958. 9p.
Subject Terms: Legumes, Chickpea, Proteins, Protein analysis, Amino acids
Abstract: Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility‐corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p <.01). In vivo and in vitro analysis of protein quality were well correlated (R2 =.9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Food+Science+%26+Nutrition%22&quot;&gt;Food Science &amp; Nutrition&lt;/searchLink&gt;. Jun2020, Vol. 8 Issue 6, p2950-2958. 9p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Legumes%22&quot;&gt;Legumes&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Chickpea%22&quot;&gt;Chickpea&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Proteins%22&quot;&gt;Proteins&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Protein+analysis%22&quot;&gt;Protein analysis&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Amino+acids%22&quot;&gt;Amino acids&lt;/searchLink&gt;
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  Data: Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility‐corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p &lt;.01). In vivo and in vitro analysis of protein quality were well correlated (R2 =.9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Food Science &amp; Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1002/fsn3.1597
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        Text: English
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        StartPage: 2950
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      – SubjectFull: Legumes
        Type: general
      – SubjectFull: Chickpea
        Type: general
      – SubjectFull: Proteins
        Type: general
      – SubjectFull: Protein analysis
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      – SubjectFull: Amino acids
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              Text: Jun2020
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