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Discoveries in Agriculture and Food Sciences (DAFS) Vol 12, Issue 2, April- 2024
Services for Science and Education – United Kingdom
beans – is highly nutritious and versatile, serving as the basis for several recipes. The regular
consumption is relational to several health benefits: it helps control blood sugar levels, prevent
heart disease, boosts digestion, and even increases satiety – a good ally for those who want to
lose weight, as pointed out in a review of studies published in the American Journal of Clinical
Nutrition [2]. The survey compared 21 studies and found that volunteers who consumed at
least one daily portion (approximately 130g) of legumes as soon as chickpeas showed a
reduction in the scale after six weeks – even without dieting! It has high protein content. It is an
adequate option for those who want to reduce their consumption of protein of animal origin
(such as red meat, poultry, and fish) as it provides a good supply of the nutrient – around 9 g
for every 100 g of cooked grain. Food improves mood, considered by some as the “grain of
happiness” it contains tryptophan, fundamental amino acid in the production of serotonin (a
neurotransmitter linked to the feeling of well-being). The magnesium in legumes is a nutrient
that can help relax and reduce anxiety.
The cereal is packed with iron, a mineral that helps prevent anemia and can help alleviate
symptoms like fatigue and headaches. In more severe cases, these symptoms can affect
cognitive function. Furthermore, it also supports brain health by effectively neutralizing the
harmful effects of free radicals with its high levels of antioxidants. With this, it acts to protect
the brain and stimulates its proper functioning. Legumes reduce the risk of type 2 diabetes;
their low glycemic index (GI) helps control blood glucose levels and lower insulin release.
Therefore, research such as that published in The American Journal of Clinical Nutrition
associates the food with a reduced risk of type 2 diabetes. Its fibres are valuable. Chickpeas
(especially if they are in their shells) are absorbed more slowly in the digestive system, leaving
the consumer feeling fuller for longer. Fibres also improve bowel function. Strengthens the
immune system like other legumes, grains are rich in zinc and vitamins A and E, fundamentals
agents in combating flu and colds, ensuring reinforcement of the immune system. It maintains
healthy bones and teeth; chickpeas are rich in calcium and contain generous amounts of vitamin
K and phosphorus. Together, the nutrients help to strengthen bones, which can prevent
fractures and diseases that affect the bones, such as osteopenia and osteoporosis. The grain acts
in the prevention of cardiovascular diseases, helping to reduce triglycerides and bad
cholesterol related to the obstruction of blood vessels. Furthermore, the potassium in food has
a vasodilating effect, which helps to reduce blood pressure and protect heart health [3], [4], [5],
[6]. India is the largest chickpea producer in the world with 11.380.000 tonnes production per
year. Australia comes second with 998,231 tonnes of yearly production. With 630.000 tonnes
of production per year, Turkey is the third largest producer of chickpeas [7]. Comparatively, in
countries like India, the Middle East, and South American countries, chickpea consumption is
not very significant. To solve the problems related to post-harvest losses of this legume, and to
promote better use, numerous investigations have been carried out. Thus, for example, studies
carried out showed that it is possible to develop a DIP-type product (Diversified Innovative
Products), made from chickpeas and dehydrated tomatoes to promote the consumption of
healthy foods, rich in vitamins, proteins, minerals, and other health benefits [8]. According to
[9], the American Association of Clinical Chemistry (AACC), in 2008, defined sprouted grains as
“Malted or sprouted grains containing all bran, germ and endosperm. They originate and are
considered whole grains. Since the growth of the germination does not exceed the compression
of the grain and the nutritional values are not lower in comparison with germinated”. To
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Céspedes, M. A. L., & Ascheri, J. L. R. (2024). Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and
Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.). Discoveries in Agriculture and Food Sciences,
12(2). 01-26.
URL: http://dx.doi.org/10.14738/dafs.122.16777
germinate chickpeas, first wash them, soak them with double the volume of water, for 8 to 12
hours, place a damp cloth at the base of a tray, spread them out, and cover them with another
damp cloth. Approximately every 8 hours, spray both the chickpeas and the cloth with water,
remove them so that the humidity is uniform, and cover again [10]. The grains should be kept
moist but without excess water. Repeat this operation until the 1 to 2 cm root emerges. For a
seed to germinate, certain conditions must be favourable, such as an adequate amount of water,
and a desirable temperature, from 10 °C the chickpea is capable of germinating, although the
optimal germination temperature ranges between, 25 to 35 °C. The objective of this work was
to study the effects of germination time and temperature of chickpeas by determining
appropriate mathematical models corresponding to each dependent variable, to predict the
behaviour of the process to improve the physical, chemical, and chemical properties
functionalities of the flour obtained.
MATERIAL AND METHODS
Raw Material
Chickpea bean grains were used, produced in the city of Camaná, Peruvian origin, with good
characteristics for human consumption, obtained from the Grau Wholesale Market of Tacna -
Peru located in the enclosure of the Tacna city.
Experimental Details
Figure 1 shows the main stages and controls that were carried out during the development of
the experiment.
Figure 1: Main stages and controls that were carried out during the development of the
experiment.