Raw pulses as extenders in meat preparations result oxidative processes. The effects of using a raw chickpea paste (CP; 1/2; chickpea/water) pork patties were evaluated. In first experiment, prepared with increasing levels CP (0 to 25%); second (25%) and without (controls) kept at 4 °C or 22 for 18 h before patty production; third chitosan, garlic, cumin (from 0.5 2%) added controls, their anti...

Chickpea also known as “garbanzo bean” is a versatile legume, consumed all over the world. Other than beingconsumed whole chickpeas and other legumes are mostly commercialized in brine or sugarsolution. This solution more commonly aquafaba can form stabilized emulsions owing to its uniquecharacteristics composition. The aim of this review give an overview nutritional functionalproperties along ...

The influence of coffee pulp organic matter as a substrate for the growth of chickpeas (Cicer arietinum L.) was compared with substrates of diverse origins to increase soil organic carbon and provide the basis for the use of the organic coffee by-product for the production of legumes in the tropical arable cultivation condition of Ethiopia. Four kinds of substrates, namely topsoil (Treatment I)...

The effects of dietary fibre on gut microbiota and the colonic markers health have been well investigated, along with kinetics fermentation. Most evidence available is based faecal analysis or static in vitro models fermentation constant amounts fibres incubated individually inoculum. These results offer a limited understanding different bacterial species, changes that occur GI tract, when patt...

Background: Inflammatory bowel disease (IBD) is an autoimmune that influenced by food, important factor in accelerating its clinical activity because of intestinal inflammation trough formation antigen-antibody complex. Food-specific IgG examination can identify the types person foods consumes are maybe responsible for activity. It useful treating IBD without risking malnourishment as it tailor...

Aquafaba is the water solution left over from cooking legumes, mainly chickpeas. The liquid can also be obtained canned beans. currently very popular as an egg replacement in vegan diets. chemical composition of aquafaba depends on type legume, variety, genotype and parameters during production, such time or proportions to seeds. used for its nutritional properties. starting more widely food te...

Chickpea is a key crop in sustainable cropping systems and for its nutritional value. Studies on agronomic genetic influences chickpea protein composition are missing. In order to obtain deep insight into the response of chickpeas management relation quality traits, two-year field trial was carried out with eight genotypes under an organic conventional system. Protein assessed by SDS-PAGE main ...

Heat-related traits in chickpea (Cicer arietinum L.) play a crucial role reducing the harmful effect of heat stress, as increase stress is predicted to occur coming years due global warming result climate change. The advantage multiple pods per peduncle and compound (imparipinnate) leaf kabuli has not been properly revealed under conditions. We, therefore, want (i) provide insight into over sin...