Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars

Abstract

Two chickpea cultivars (Kabuli, Desi) were analyzed to determine and compare their
physical characteristics, chemical composition and functional properties to one another. The
main objective is to promote their use in food applications and open new opportunities for
the development of effective techno-functional additives for use in a wide range of food formulations.
Significant differences were revealed among the studied cultivars. Kabuli cultivar
has significantly shown (p≤0.05) higher protein content (24.51%), fiber content (21.86%) and
lower Water Holding Capacity (WHC) compared to the Desi cultivar. The essential amino acids
were present in chickpea seeds except for tryptophan and cysteine. The sulphur-containing
amino acid was the first limiting amino acid. The protein solubility-pH profile of chickpea
powders revealed a minimum solubility in the pH between 4 and 5 ranging from 14% to 20%
for Kabuli cultivar and 17% to 30% for Desi cultivar. Foaming capacity from different chickpea
was observed in the range of 36.9-41% and found significantly different (P≥0.05). Emulsifying
Activity (EA) decreased with the increase of flours concentration. Maximum EA (~20%) were
observed for Kabuli cultivar. Gelation properties improved when flour concentration increased
and the Least Gelation Concentration (LGC) was about 14% for Kabuli cultivar and 16% for
Desi cultivar. Chickpea gels were evaluated for their instrumental textural properties. Highquality
chickpea flour with improved nutritional properties and good functional properties
could beneficially be used in the formulation of food, such as meat, dairy and bakery products.