Thavarajah, D. and Thavarajah, P. (2012) Evaluation of chickpea (Cicer arietinum L.) micronutrient composition: Biofortification opportunities to combat global micronutrient malnutrition. Food Research International. pp. 1-30.
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Abstract
Chickpea (Cicer arientinum L.) is a nutritious pulse crop primarily produced for human consumption. . The present study was carried out to determine the potential for mineral micronutrient biofortification of chickpea to improve human micronutrient nutrition. Our results using 10 commercially grown USA chickpea genotypes show that chickpea is a rich source of selenium (Se = 15.3-56.3 μg/100 g), iron (Fe = 4.6-6.7 mg/100 g), zinc (Zn = 3.7-7.4 mg/100 g), calcium (Ca = 93.4-197.4 mg/100 g), magnesium (Mg = 125.1-158.7 mg/100 g), potassium (K = 732.2-1125.5 mg/100 g), copper (Cu = 0.7-1.1 mg/100 g), and phosphorus (P = 2627-3703 mg/kg). Thus, a single serving of chickpea could provide a significant amount of the recommended daily allowance (RDA) of numerous minerals. In addition, chickpea is a rich source of carotenoids, including xanthophyll (9.0-19.7 mg/100 g), canthoxanthine (21.0-67.9 mg/100 g), and beta-carotene (166–431 μg/100 g), which can increase mineral absorption in the human digestive system Chickpea is also a good source of bio-beneficial quercetin and ferulic acid and is low in phytic acid (PA; 5.8-13.6 mg/g). Overall, chickpea is a good source of micronutrients. Selection of genetic material to enrich micronutrients in conjunction with choice of growing location may enable development of chickpea-based whole food solutions to global micronutrient malnutrition.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | chickpea; biofortification; mineral micronutrients; phytic acid; carotenoids; phenolics |
| Author Affiliation: | School of Food Systems, North Dakota State University, Dept. 7640, 223 Harris Hall, P.O. Box 6050, Fargo, ND, USA 58108–6050 |
| Subjects: | Plant Protection Soil Science and Microbiology Statistics and Experimentation Plant Physiology and Biochemistry > Biochemistry |
| Divisions: | Chickpea |
| Depositing User: | Mr. SanatKumar Behera |
| Date Deposited: | 28 Aug 2012 08:45 |
| Last Modified: | 28 Aug 2012 08:46 |
| Official URL: | http://dx.doi.org/10.1016/j.foodres.2012.08.007 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7552 |
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