Search Results (700)

Chickpea (Cicer arietinum L.) is a globally important legume crop whose grain yield is strongly influenced by environmental and agronomic variability. This study aimed to predict chickpea grain yield using artificial neural networks (ANNs) and to identify key traits associated with yield formation across different genotypes under semi-arid conditions. The dataset consisted of 96 chickpea genotypes evaluated over two growing seasons (2022–2023) in Sivas, Türkiye. The results demonstrated that reproductive traits, particularly seed weight per plant, number of pods per plant, and number of seeds per plant, were the most influential factors determining grain yield. Environmental variability also contributed significantly to yield prediction, highlighting the importance of genotype–environment interactions. The developed ANN model showed high predictive accuracy, indicating its robustness in capturing complex relationships among yield-related traits. Beyond prediction, the model provides biologically meaningful insights into trait prioritization, supporting its application in chickpea breeding programs. Overall, the findings suggest that ANN-based approaches can serve as effective decision-support tools in precision agriculture by enabling accurate yield estimation, facilitating the selection of high-performing genotypes, and identifying key breeding traits for sustainable crop improvement. Full article

Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds. Fermentation with LAB and yeasts, applied individually or in consortia, resulted in significant microbiological, nutritional, and aromatic changes. The fastest acidification (pH 3.9) and the most effective control of Enterobacteriaceae (<4 log CFU/g after 48 h) were observed in samples containing Lactiplantibacillus plantarum LP23, both as a monoculture and in combination with Debaryomyces hansenii Y15A. Peptide content significantly increased in all fermented samples compared to the control, with a synergistic effect in the co-culture Yarrowia lipolytica Y3 + Lacticaseibacillus paracasei L (around 230%). A pronounced reduction in raffinose-family oligosaccharides was observed, especially in the consortia Y. lipolytica Y3 + Lcb. paracasei L and D. hansenii Y15A + Lacp. plantarum LP23 (0.11–0.16 mmol/100 g). Samples with lower total volatile levels showed higher olfactory acceptability due to a marked reduction in aldehydes (up to 70–95% vs. control), and a balanced accumulation of alcohols, esters, ketones, and organic acids. Overall, LAB–yeast consortia effectively enhanced the nutritional quality, safety, and sensory properties of chickpea flour, supporting its use as a functional ingredient in plant-based foods. Full article

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance of CPP and whey protein isolate (WPI), with a focus on their emulsifying capabilities for plant-based food development. CPP was extracted via alkaline extraction and isoelectric precipitation. The techno-functional properties were evaluated, including solubility index (%), foaming capacity (%), emulsion activity index (EAI), gelling, and interfacial properties. Additionally, CPP was used as an emulsifier in plant-based emulsions, and the emulsion stability was compared with WPI for two months. Although CPP exhibited a lower solubility index (60 ± 1.0%) than WPI (95 ± 0.3%), its foaming capacity was identical (CPP: 57 ± 6%; WPI: 58 ± 4%) and exhibited a significantly higher emulsion activity index (22 ± 0.3 m²/g) than WPI (15 ± 0.8 m²/g). In terms of gelation, WPI formed stronger gels (1.2–2.1 N) than CPP (0.05–0.06 N), at the same concentrations. Interfacial tension measurements showed that, while CPP exhibited a higher interfacial saturation concentration (0.055 g/L vs. 0.023 g/L), it was more effective at reducing equilibrium interfacial tension than WPI. Finally, emulsion stability over two months was similar when using CPP or WPI as emulsifiers. CPP demonstrates a competitive functional profile; however, its implementation as a sustainable ingredient will require physical or chemical modifications to improve its functional properties for complex food matrices. Full article

Salt reduction is an important strategy for healthy diets. Our previous study developed low-sodium chickpea nang (LCHN) using potassium chloride, wheat gluten, inulin and L-lysine. However, consumers also value taste. The impact of this reformulation on oral processing characteristics remains unclear. This study collected chewing samples from 12 volunteers at five mastication stages (0%, 25%, 50%, 75%, and 100%) of regular chickpea nang (CHN) and LCHN, measuring chewing parameters, bolus moisture content, saliva addition amount, and flow rate. Results indicated that LCHN had a significantly shorter swallowing time (24.22 ± 3.63 s vs. 27.84 ± 6.01 s, p < 0.05, Cohen’s d = 0.73), while the number of chews (Nc), chewing frequency (Fc), bolus moisture content, and saliva flow rate showed no inter-group differences across all mastication stages (p > 0.05). Bolus moisture content increased significantly with mastication progression in both groups (p < 0.05), whereas saliva addition amount and flow rate decreased significantly (p < 0.05). Additionally, higher chewing frequency correlated with increased saliva addition amount and reduced flow rate (p < 0.05). In CHN, the Nc positively correlated with chewing time (r = 0.452, p < 0.01) and frequency (r = 0.458, p < 0.01), whereas in LCHN it negatively correlated with time (r = −0.329, p < 0.05) and positively with frequency (r = 0.884, p < 0.01). These findings provide theoretical basis for low-sodium baked product development. Full article

This study investigated the mechanism by which different fractions of chickpea protein influenced the formation of oleogels. Total chickpea protein (CPP, 0.5 wt%), chickpea albumin (ALB, 0.5 wt%), globulin (GLO, 0.5 wt%), and glutelin (GLU, 0.5 wt%) were separately used as oleogelators by combining with xanthan gum (XG, 0.5 wt%) at pH 7 to construct soybean oil-based oleogels via the emulsion-templated method. Particle size measurement revealed that the GLU-XG (526 nm) exhibited the smallest particle size compared to CPP-XG (605 nm), ALB-XG (642 nm), and GLO-XG (819 nm). The four complexes exhibited increasing surface hydrophobicity and conformational flexibility (as revealed by fluorescence spectroscopy) in the order of GLO-XG < ALB-XG < CPP-XG < GLU-XG. Compared with other complexes, the higher surface hydrophobicity, smaller particle size, and more flexible structure of GLU-XG conferred a superior surface activity. Consequently, the fabricated emulsion demonstrated a smaller droplet size (13.91 μm) and enhanced centrifugal stability (94.64%). The confocal laser scanning microscope images confirmed that the oleogel based on GLU-XG exhibited the most uniform and densest network, leading to the highest oil-binding capacity (98.7%) and storage/loss modulus, followed by those based on CPP-XG (97.2%), ALB-XG (95.6%), and GLO-XG (93.9%). This research provides a theoretical basis for using chickpea protein in oleogel formulations and enhances understanding of the structural and interfacial properties of these protein fractions. Full article

Legumes are among the most important plants capable of biological nitrogen fixation. However, there is a significant knowledge gap regarding the specifics of cultivating legumes in hydroponic systems under controlled environment conditions, particularly nitrogen metabolism at different growth stages, which this study addressed. Chickpeas, faba beans, lentils, soybeans, and sugar peas were cultivated in deep-water hydroponics without rhizobia, with a nutrient solution as the nitrogen source. The legumes displayed significant variations in growth patterns and nitrogen dynamics. Among them, soybeans had the longest growth cycle, characterised by extended vegetative and early reproductive phases, while sugar peas developed the fastest. In all species, nitrate was the dominant form of nitrogen found in the roots, stems, and leaves, followed by ammonium (NH₃–N) and nitrite (NO₂⁻). The levels of NH₃–N varied among species, peaking early in faba beans and later in chickpeas. NO₂⁻ concentrations were low and decreased with development. The activities of nitrate reductase and nitrite reductase also varied across species, plant organs, and growth stages. The highest enzyme activity was consistently observed in the leaves. Notably, peas exhibited high enzyme activity across all organs, while the leaves of soybeans showed the highest activity in the studied legumes. Full article

Here, we adopt an historical approach towards reviewing research since the 1970s on the seed-borne virus diseases of cool-season pulses caused by pea seed-borne mosaic virus (PSbMV) in Australia’s grain cropping regions. All relevant investigations concerning the principal cool-season pulse crops infected; field pea, lentil, faba bean, chickpea, and the minor ones, Lathyrus species, vetches and narbon bean, are covered. However, as the PSbMV field pea pathosystem is the most studied, this receives greatest emphasis. The review starts with brief background information, and by describing the disease symptoms caused and the advances in sample testing procedures. Next, findings from past PSbMV studies are covered in greater detail including transmission by aphids, contact and seeds; occurrence in crops and seed stocks; pathotypes and genetic diversity; host resistance; and phytosanitary, cultural and chemical control measures. What these studies found about PSbMV biology, epidemiology and control is emphasized by describing past glasshouse and field experimentation. Then, practical research outcomes identifying PSbMV’s epidemic drivers, forecasting its epidemics and devising an integrated disease management strategy are emphasized. Examples of images that illustrate past investigations and research outputs are provided. Finally, principal research achievements and priorities for future Australian PSbMV cool-season pulse research are highlighted. Full article

This study investigated the effects of germination on the antioxidant capacity and protein characteristics of chickpea (Cicer arietinum L.) with a focus on processing-induced biochemical and structural modifications relevant to food applications. Raw, soaked, and germinated chickpeas were comparatively analyzed to evaluate integrated changes in antioxidant activity, protein composition, amino acid profiles, and anti-nutritional factor. Antioxidant-related properties were assessed using total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), and ferric-reducing antioxidant power (FRAP), while protein-related characteristics including soluble protein, amino acids, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) profiles were examined alongside phytic acid content. Germination significantly enhanced antioxidant capacity, with TPC increasing from 0.91 to 1.64 mg GAE/g, and DPPH, TEAC, and FRAP values also markedly elevated compared with raw samples. Soluble protein content increased from 72.79 to 82.86 mg/g, while phytic acid content decreased from 92.49 to 59.49 mg/g. Free amino acids, particularly alanine, histidine, and phenylalanine, showed substantial increases following germination. SDS–PAGE and densitometric analysis revealed a redistribution of protein fractions, characterized by a reduced intensity of high-molecular-weight protein bands and a relative increase in intermediate molecular weight proteins, indicating partial proteolysis and structural modification of storage protein. These findings demonstrate that gemination acts as a biochemical processing step that enhances antioxidant potential, improves protein-related nutritional attributes, and reduces antinutritional factors, supporting the use of germinated chickpea as a functional plant-based ingredient for food processing applications. Full article

Chickpea (Cicer arietinum L.) generally contains lower levels of these compounds than many other legumes, yet information on Hungarian chickpea cultivars is scarce. This study aimed to characterize protein-based antinutritional factors in twenty chickpeas grown under different agroclimatic conditions over three consecutive years (15 samples from seven Hungarian cultivars from three cultivation areas, and five commercially available foreign genotypes). Protein profiles were examined by SDS-PAGE and native PAGE, while trypsin inhibitor activity (TIA) was quantified spectrophotometrically according to ISO 14902, and lectin activity was determined using a hemagglutination assay. SDS-PAGE revealed highly similar protein patterns among samples, indicating comparable overall protein composition. Native PAGE combined with activity staining confirmed the presence of Kunitz-type trypsin inhibitors, with multiple isoforms detected, but no Bowman–Birk-type inhibitor activity was observed. TIA values were low (0.49–4.07 mg inhibited trypsin/g), and lectin activities were generally low (1–2.5 HU/mg flour; only one sample reached 5 HU/mg) or undetectable. Neither cultivation area nor growing year had a significant effect on TIA or lectin activity, confirmed by statistical analyses. Overall, Hungarian chickpea varieties exhibited low and stable levels of antinutritional proteins, supporting their favorable nutritional quality and suitability for human consumption and expanded cultivation under Hungarian agroclimatic conditions. Full article

Temperate grain legumes, including faba bean, field pea, chickpea, lentil, and grass pea, are important food and forage crops in the cereal-based cropping system in the Nile Valley and Red Sea region countries. Despite their importance, local production remains insufficient, and the countries are forced to import to narrow the demand gaps. Emerging diseases, such as faba bean gall disease and several viruses (Chickpea chlorotic dwarf virus, Chickpea chlorotic stunt virus, Faba bean necrotic yellows virus, and Pea seed-borne mosaic virus), are on the rise due to climate variability, changes in farming systems such as monocropping, reduced crop rotations, limited knowledge about the pathogens, and absence of varieties with good levels of resistance. This review synthesizes research achievements in the region and identifies focus areas, primarily resistance breeding, characterization of pathogen populations, developing efficient screening techniques, investigations of mixed virus infections, advancement of pathogen diagnostic techniques, and developing agroecologically based disease management strategies to reduce economic impacts of new and re-emerging diseases. Moreover, research collaboration and information exchange among countries in the region are essential to mitigate the growing threat of emerging legume diseases. Full article

Pulse crops, having the capacity for biological nitrogen (N) fixation, rarely receive N fertilizers, but information is scarce on N balance for pulse crops or pulse crop-spring wheat (Triticum aestivum L.) rotations. The objective of the study was to evaluate N balance based on N inputs and outputs and soil N sequestration rate for pulse crops and pulse crop-spring wheat rotations from 2021 to 2024 in the US northern Great Plains. Pulse crops (chickpea [Cicer arietinum L.], lentil [Lens culinaris Medik.], and pea [Pisum sativum L.]) were rotated with spring wheat to form four crop rotations (chickpea–spring wheat, lentil-spring wheat, pea–spring wheat, and spring wheat–spring wheat). Total N input from N fertilization, biological N fixation, soil N mineralization, crop seed, and precipitation was 9–27% greater for pea than for other crops and greater for pea–spring wheat than chickpea–spring wheat and continuous spring wheat. Total N output from grain N removal, ammonia volatilization, denitrification, plant senescence, leaching, surface runoff, and gaseous emissions was 20–62% greater for spring wheat than pulse crops. Nitrogen sequestration rate at 0–15 cm was 89% greater for spring wheat than lentil and 106–107% greater for pea-spring wheat and spring wheat–spring wheat than lentil–spring wheat. Nitrogen balance was 215–356% greater for chickpea and pea than lentil and spring wheat and 114–118% greater for chickpea–spring wheat and pea–spring wheat than lentil–spring wheat. Greater N input increased N surplus for pea or pea-spring wheat, and greater N output increased N deficit for spring wheat or spring-spring wheat compared to lentil or lentil–spring wheat, indicating that pea alone or in rotation with spring wheat reduced N loss to the environment by increasing soil N storage compared to continuous spring wheat. Full article

This study presents the first characterization of the globulin fraction from a newly registered chickpea cultivar, which represents the first desi-type cultivar (GB Cappuccino) released in Brazil. Although desi chickpeas are widely consumed in other countries, they have not been part of the Brazilian dietary pattern, and this introduction may represent an opportunity for changing this scenario. Characterizing its proteins is essential, given that legumes are recognized as important protein sources. In this study, globulins were confirmed as the predominant protein fraction, with the legumin-like fraction accounting for more than 80% of the total globulins. Its electrophoretic and amino acid profiles were highly distinctive and strongly influenced by this major fraction. In addition to the expected solubilization in saline solution, under in vitro pepsin–pancreatin digestion conditions designed to assess maximum hydrolysis potential, the globulin fraction was partially hydrolyzed, indicating a degree of protein digestibility while simultaneously releasing peptides that exhibited antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory potential. Overall, these results highlight the nutritional relevance of this new cultivar and, based on the preliminary bioactivity screening performed, suggest that its globulin-rich protein composition may represent a promising source of bioactive peptides. Full article

Fermentation can enhance the technological properties and nutritional value of legumes. This study aimed to develop an innovative chickpea-based fermented beverage with yeast in combination with lactic acid bacteria (LAB) strains. Autochthonous cultures isolated from chickpea soaking water, along with LAB strains from previous studies, were used to produce fermented chickpea beverages. Hydrolyzed chickpea flour was inoculated with LAB (Lactiplantibacillus, Lacticaseibacillus, Lentilactobacillus, Leuconostoc, Pediococcus, and Weissella) and 2 yeast (Metschnikowia and Saccharomyces) strains. Growth performance, phytic acid content, and total antioxidant capacity (TAC) were evaluated. In a second phase, four fermented beverages were produced by co-fermenting Saccharomyces cerevisiae with the four best-performing LAB strains. Microbial growth and pH were monitored throughout fermentation, and beverages were analyzed for TAC and Total Polyphenol Content (TPC) before and after in vitro digestion. The beverages exhibited high microbial viability and increased TAC and TPC compared to controls. Although both parameters decreased after in vitro digestion, their values remained higher than those of the controls. The combination Saccharomyces cerevisiae LN7/Lactiplantibacillus plantarum 95 proved to be the most effective. Results highlight the importance of the strains selection in enhancing the antioxidant properties and polyphenol content of plant-based fermented beverages and provide insight into the effects of digestion on their functional properties. Full article

Background/Objectives: Legumes, a significant source of plant-based protein, play a crucial role in diets across Portugal and Spain, contributing to both human and animal nutrition. As plant-based diets gain traction, various legumes like chickpeas, lentils, and beans have risen in popularity. However, fava beans remain underutilized compared to these varieties. This study explores stakeholder perspectives on the factors influencing the lower consumption rates of fava beans in the Iberian Peninsula, despite their nutritional and environmental benefits. Methods: An exploratory qualitative study was conducted using semi-structured interviews with diverse stakeholders, including nutritionists, retailers, farmers, catering professionals, and both vegetarian and non-vegetarian consumers in Portugal and Spain. Results: Our findings highlight a perceived lack of visibility of fava beans in supermarkets and on influential social media platforms, which often shape consumer preferences. Seasonal availability further contributes to the limited consumption, as people tend to purchase fava beans only when they are more prominent in markets. Addressing local challenges to legume production and consumption can pave the way for effective interventions to increase the intake of these sustainable foods. This study suggests promoting fava beans as a locally cultivable option, which could reduce reliance on imports and enhance regional agricultural output. Interviewees suggested using targeted promotional tactics, such as short videos, cooking demonstrations, and influencer marketing on social media, as effective means to boost fava bean consumption. Conclusions: These exploratory findings indicate that such strategies may foster a more positive perception and integrate fava beans into everyday diets in the region. Full article

Chickpea (Cicer arietinum L.) is an important legume, valued for its nutritional and bioactive components. In this study, seven chickpea advanced breeding lines, an elite line, and a cultivar were evaluated under field conditions to assess superior agronomic performance, seed quality traits, nutritional composition, and phenolic profile. A combined approach was used, integrating field phenotyping, seed quality assays, and LC–MS-based phenolic profiling. Significant genotype-dependent variation was observed in plant height, biomass yield, and 1000-seed weight, with P9/14 and P10/14 advanced lines performing strongly in yield-related traits. Seed functional properties also differed, with P8/14 showing superior hydration and seed coat characteristics, while cv. Blanco Sinaloa exhibited the highest hydration and swelling capacities. Protein content ranged from 22.6% to 25.4%, with P9/14 being the most protein-rich advanced line. Phytochemical and antioxidant analyses revealed substantial differences among genotypes: Blanco Sinaloa and M-15370 showed the highest total phenolics and ABTS activity, whereas P14/14 exhibited the strongest DPPH scavenging capacity. LC–MS profiling identified six major phenolic subclasses, with isoflavones predominating and biochanin A and its derivatives being the most abundant compounds. Overall, the integration of agronomic, nutritional, and phytochemical data highlights the advanced lines P14/14 and P9/14 as promising candidates for future breeding programs aimed at enhancing chickpea nutritional quality and functional seed attributes. Full article