Moisture |
7.79 ± 0.85 |
9.88 ± 0.84 |
7.68 |
Ash |
3.15 ± 0.20 |
3.00 ± 0.03 |
6.14 |
Lipids |
6.69 ± 0.56 |
2.34 ± 0.01 |
1.98 |
Proteins |
18.5 ± 1.74 |
21.9 ± 1.53 |
51.18 |
Carbohydrates |
54.0 ± 3.30 |
52.5 ± 0.04 |
a
|
Crude fiber |
9.88 ± 2.11 |
10.4 ± 2.33 |
a
|
Acid detergent fiber |
a
|
a
|
4.85 |
Neutral detergent fiber |
a
|
a
|
7.03 |
Energy value (kcal/100 g) |
a |
a
|
454.28 |
Reference |
Almeida Costa et al. (2006Almeida Costa, G. E., da Silva Queiroz-Monici, K., Pissini Machado Reis, S. M., & de Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94(3), 327-330. http://doi.org/10.1016/j.foodchem.2004.11.020 http://doi.org/10.1016/j.foodchem.2004.1...
) |
Almeida Costa et al. (2006Almeida Costa, G. E., da Silva Queiroz-Monici, K., Pissini Machado Reis, S. M., & de Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94(3), 327-330. http://doi.org/10.1016/j.foodchem.2004.11.020 http://doi.org/10.1016/j.foodchem.2004.1...
) |
Malebana et al. (2018Malebana, I. M., Nkosi, B. D., Erlwanger, K. H., & Chivandi, E. (2018). A comparison of the proximate, fibre, mineral content, amino acid and the fatty acid profile of Marula (Sclerocarya birrea caffra) nut and soyabean (Glycine max) meals. Journal of the Science of Food and Agriculture, 98(4), 1381-1387. PMid:28758208. http://doi.org/10.1002/jsfa.8604 http://doi.org/10.1002/jsfa.8604...
) |
Amino acids profile
|
|
Chickpea (JG-12) from India
|
Pea (Pisum sativum L., cv. Specter) from USA; seeds were grown in Romania
|
Solvent-extracted soybean (Glycine max) meal from South Africa
|
Amino acid (protein reference for adults
***
)
|
Indispensable amino acids (g/100 g protein)
****
|
Histidine (1.5) |
2.34 |
a
|
2.23 |
Isoleucine (3.0) |
3.53 |
4.69 |
3.61 |
Leucine (5.9) |
11.43 |
7.82 |
6.39 |
Lysine (4.5) |
1.90
|
8.08 |
6.08 |
Methionine |
1.19 |
a
|
1.97 |
Phenylalanine |
6.06 |
5.47 |
4.01 |
Threonine (2.3) |
3.82 |
4.39 |
3.24 |
Tryptophan (0.6) |
0.06
|
a
|
1.80 |
Valine (3.9) |
4.19 |
5.06 |
4.24 |
Dispensable amino acids (g/100 g protein)
|
Alanine |
7.07 |
5.16 |
3.58 |
Arginine |
5.20 |
9.46 |
8.77 |
Asparagine |
5.15 |
a
|
a
|
Aspartic acid |
a
|
12.28 |
7.33 |
Cysteine |
0.29 |
a
|
3.20 |
Glutamic acid |
17.30 |
19.91 |
14.58 |
Glycine |
4.33 |
4.29 |
2.62 |
Proline |
7.19 |
a
|
5.43 |
Serine |
5.69 |
6.38 |
3.91 |
Tyrosine |
0.18 |
a
|
3.99 |
Methionine + cysteine (2.2) |
1.48
|
- |
5.18 |
Phenylalanine + tyrosine (3.8) |
6.24 |
8.71 |
7.99 |
Reference |
Nickhil et al. (2021Nickhil, C., Mohapatra, D., Kar, A., Giri, S. K., Tripathi, M. K., & Sharma, Y. (2021). Gaseous ozone treatment of chickpea grains, part I: Effect on protein, amino acid, fatty acid, mineral content, and microstructure. Food Chemistry, 345, 128850. PMid:33340891. http://doi.org/10.1016/j.foodchem.2020.128850 http://doi.org/10.1016/j.foodchem.2020.1...
) |
Ciurescu et al. (2018Ciurescu, G., Toncea, I., Ropotă, M., & Hăbeanu, M. (2018). Seeds composition and their nutrients quality of some pea (Pisum sativum L.) and lentil (Lens culinaris Medik.) cultivars. Romanian Agricultural Research, 2018(35), 101-108. http://doi.org/10.59665/rar3514 http://doi.org/10.59665/rar3514...
) |
Malebana et al. (2018Malebana, I. M., Nkosi, B. D., Erlwanger, K. H., & Chivandi, E. (2018). A comparison of the proximate, fibre, mineral content, amino acid and the fatty acid profile of Marula (Sclerocarya birrea caffra) nut and soyabean (Glycine max) meals. Journal of the Science of Food and Agriculture, 98(4), 1381-1387. PMid:28758208. http://doi.org/10.1002/jsfa.8604 http://doi.org/10.1002/jsfa.8604...
) |
Fatty acids profile (%)
**
|
|
Chickpea standard variety (Cevdet Bey) obtained from ICARDA Turkey, and grown in Turkey
|
Pea (Pisum sativum variety cataloged as 29610), from Plant Gene Resources of Saskatoon, SK, Canada; U.S. Department of Agriculture, Pullman, WA); seeds were harvested in 2010, in Canada
|
Solvent-extracted soybean (Glycine max) meal from South Africa
|
Lauric (C12:0) |
a
|
a
|
0.55 |
Myristic (C14:0) |
a
|
a
|
0.27 |
Palmitic (C16:0) |
10.59 |
7.17 ± 0.23 |
17.19 |
Stearic (C18:0) |
4.50 |
4.89 ± 0.14 |
5.13 |
Arachidic (C20:0) |
0.31 |
1.09 ± 0.19 |
0.38 |
Behenic (C22:0) |
a
|
0.51 ± 0.34 |
2.13 |
Lignoceric (C24:0) |
a
|
1.26 ± 0.35 |
0.16 |
Palmitoleic (C16:1) |
0.23 |
a
|
0.73 |
Oleic (C18:1, ω-9) |
27.76 |
26.56 ± 1.94 |
26.54 |
Linoleic (C18:2, ω-6) |
52.61 |
44.78 ± 0.89 |
39.24 |
Linolenic (C18:3, ω-3) |
2.33 |
12.13 ± 0.58 |
5.33 |
Gadoleic (C20:1) |
0.99 |
0.72 ± 0.09 |
0.16 |
Reference |
Gül et al. (2008Gül, M. K., Egesel, C. Ö., & Turhan, H. (2008). The effects of planting time on fatty acids and tocopherols in chickpea. European Food Research and Technology, 226(3), 517-522. http://doi.org/10.1007/s00217-007-0564-5 http://doi.org/10.1007/s00217-007-0564-5...
) |
Villalobos Solis et al. (2013Villalobos Solis, M. I., Patel, A., Orsat, V., Singh, J., & Lefsrud, M. (2013). Fatty acid profiling of the seed oils of some varieties of field peas (Pisum sativum) by RP-LC/ESI-MS/MS: Towards the development of an oilseed pea. Food Chemistry, 139(1-4), 986-993. PMid:23561200. http://doi.org/10.1016/j.foodchem.2012.12.052 http://doi.org/10.1016/j.foodchem.2012.1...
) |
Malebana et al. (2018Malebana, I. M., Nkosi, B. D., Erlwanger, K. H., & Chivandi, E. (2018). A comparison of the proximate, fibre, mineral content, amino acid and the fatty acid profile of Marula (Sclerocarya birrea caffra) nut and soyabean (Glycine max) meals. Journal of the Science of Food and Agriculture, 98(4), 1381-1387. PMid:28758208. http://doi.org/10.1002/jsfa.8604 http://doi.org/10.1002/jsfa.8604...
) |
Total phenolic compounds |
13.4 ± 7.2 mg |
910.69 ± 0.04 mg |
1159.5 ± 74.5 mg |
GAE/100 g DW |
GAE/100 g DW |
GAE/100 g DW |
Reference |
Mohammed et al. (2014Mohammed, A. J. F., Muhammad, S., & Ibrahim, G. (2014). Development and quality evaluation of new canned date-chickpea product. Research Journal of Biotechnology, 9(4), 37-42. Retrieved in 2024, June 4, from https://www.researchgate.net/publication/309291902_Development_and_QualityEvaluation_of_New_Canned_Date-Chickpea_Product/link/596f4dcd0f7e9b2eb4955b43/download?_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6InB1YmxpY2F0aW9uIiwicGFnZSI6InB1YmxpY2F0aW9uIn19 https://www.researchgate.net/publication...
) |
Borges-Martínez et al. (2021Borges-Martínez, E., Gallardo-Velázquez, T., Cardador-Martínez, A., Moguel-Concha, D., Osorio-Revilla, G., Ruiz-Ruiz, J. C., & Martínez, C. J. (2021). Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts. Food Science and Technology, 2061, e45920. http://doi.org/10.1590/fst.45920 http://doi.org/10.1590/fst.45920...
) |
Guzmán-Ortiz et al. (2017Guzmán-Ortiz, F. A., San Martín-Martínez, E., Valverde, M. E., Rodríguez-Aza, Y., Berríos, J. D. J., & Mora-Escobedo, R. (2017). Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.). CYTA: Journal of Food, 15(4), 516-524. http://doi.org/10.1080/19476337.2017.1302995 http://doi.org/10.1080/19476337.2017.130...
) |