Valorisation of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

Ferreira, C.F.R. (2014) Valorisation of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses. Journal of the Science of Food and Agriculture. pp. 1-25.

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Abstract

L. sativus gave the highest carbohydrate, protein, ash, SFA and PUFA content, and lowest fat and energy value. Furthermore, it also showed the highest concentration in flavonoids and antioxidant activity. C. arietinum gave the highest concentration of sugars, organic acids and tocopherols. Soaking process did not affect significantly macronutrients, but cooking (boiling) decreased protein, ash, sugars and organic acids, and increased carbohydrates, fat, tocopherols, bioactive compounds and antioxidant activity. No differences were obtained for fatty acids composition.

Item Type: Article
Uncontrolled Keywords: Cicer arietinum; Lathyrus sativus; Traditional foods; Chromatography; Nutritional; Bioactivity
Author Affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Bragança, Portugal
Subjects: Social Sciences > Agricultural Extension,Technology, ICT
Postharvest Management > Food Technology
Divisions: Chickpea
Depositing User: Mr Siva Shankar
Date Deposited: 19 May 2014 08:17
Last Modified: 19 May 2014 08:17
Official URL: http://dx.doi.org/10.1002/jsfa.6702
URI: http://eprints.icrisat.ac.in/id/eprint/13187

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