Nutritional Responses of Rats to Diets Based on Chickpea (Cicer arietinum L.) Seed Meal or Its Protein Fractions
Abstract
The aim of this study was to isolate the protein fractions from chickpea, var. IAC-Marrocos, as well as to evaluate its in vivo nutritional protein quality. Among the proteins, albumins showed better nutritional value in the in vivo assays and amino acid contents, despite their higher trypsin inhibitor contents. Trypsin inhibitors were found to be heat labile in all samples, but the digestibility results for unheated and heated flour and albumins suggest that their contents are not very decisive. The PER values for casein (not supplemented) were very similar to those of heated flour and unheated or heated albumin and total globulins. The albumin and glutelin fractions showed the best results for PDCAAS, however, lower than those of casein. Despite the high digestibility of the globulin the very low essential amino acid content lowered its PDCAAS, and it had the lowest values.
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Processing methods such as soaking, cooking and fermentation have been shown to lead to better amino acid digestibility, most likely due to a reduction in antinutritional factors such as heat labile protease inhibitors.
“Processing methods such as soaking, cooking and fermentation have been shown to lead to better AA digestibility, most likely due to a reduction in ANF such as heat labile protease inhibitors (15) .”
From Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method (2012) · cites this paper as [15]
For roasted pea (var. Nebraska, Egyptian; roasted 15 min at 180°C in a sand bath), the PDCAAS recalculated using the 1-2 year child reference pattern is 44% (Met+Cys) and using the 3-10 year child reference pattern is 48% (Met+Cys).
“| Pea, var. | Roasted at 15 min at 1808C, in | 23•1 | 75•0 | Met þ Cys | 33 | 44 Met þ Cys | 48 Met þ Cys | FAO/WHO | (15) |”
From Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method (2012) · cites this paper as [15]
For microwave-cooked pea (var. Nebraska, Egyptian; cooked 15 min in a microwave oven with water), the PDCAAS recalculated using the 1-2 year child reference pattern is 92% (Ile) and using the 3-10 year child reference pattern is 92% (Ile).
“| Pea, var. | Cooked in microwave oven for | 23•1 | 90•9 | Met þ Cys | 72 | 92 Ile | 92 Ile | FAO/WHO | (15) |”
From Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method (2012) · cites this paper as [15]
Cited by
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Boye, J., Wijesinha-Bettoni, R., & Burlingame, B. (2012) · British Journal of Nutrition · doi:10.1017/s0007114512002309 · Cited by 421 · see citing works
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Nosworthy, M. G., Neufeld, J., Frohlich, P., Young, G., Malcolmson, L., & House, J. D. (2017) · Food Science & Nutrition · doi:10.1002/fsn3.473 · Cited by 178 · see citing works
Franczyk, A. J., Bui, N., Chen, J., Boyd, L., Wang, N., Sopiwnyk, E., Sarkar, A., Neufeld, J., Paliwal, J., Nickerson, M., et al. (2025) · Cereal Chemistry · doi:10.1002/cche.70003 · Cited by 1 · see citing works
- Authors
- Tavano, O. L., da Silva, S. I., Demonte, A., & Neves, V. A.
- Affiliations
- Universidade Federal do Triângulo Mineiro (BR)
- Curso de Nutrição, Universidade Federal do Triângulo Mineiro, Uberaba, MG, Brazil; Health and Biological Sciences Department, University Center of Araraquara (Uniara), S.P., Brazil; and Food and Nutrition Department, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, S.P., Brazil
- Corresponding author
- Neves, Valdir Augusto
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-10-23
- Volume
- 56
- Issue
- 22
- Pages
- 11006-11010
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2006091101
- Cited by
- 32
- References
- 0
- Citations by year
- 2025: 3 · 2024: 3 · 2023: 3 · 2022: 4 · 2021: 1 · 2020: 3 · 2019: 2 · 2017: 3 · 2016: 1 · 2015: 1 · 2014: 1 · 2013: 2 · 2012: 3
- FWCI
- 1.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Acervo Digital da Universidade Estadual Paulista (Universidade Estadual Paulista) (submittedVersion)
- UNESP Institutional Repository (São Paulo State University) (submittedVersion)
- Funders
- Instituto de Tecnologia de Alimentos
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- chickpea, protein fractions, albumin, globulin, glutelin, trypsin inhibitor, protein digestibility, protein quality, PDCAAS, protein efficiency ratio, essential amino acids, heat treatment (food and biological processing), casein comparison, seed meal
- MeSH terms
- Amino Acids, Animals, Diet, Digestion, Hot Temperature, Male, Nutritive Value, Plant Proteins, Seeds, Rats, Wistar, Cicer, Rats
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