Abstract
The paper reports results from developing a technology of chickpea flour enriched with selenium. The devised technology would allow the intake of the organic forms of the microelement whose deficiency is suffered by 17 % of the global population.The study has found that the degree of selenium accumulation is affected by the protein content in the native grain. It is rational to use solutions for germination, which are the carriers of 75 μg of selenium. 95...99 % of selenium in sprouted grains are accumulated in the cotyledon, in the protein fraction. During the germination of grains, the amino acid composition increases considerably. The content of leucine, lysine, arginine, and tryptophan increases by 87, 76, 80 %, and 55 %, respectively. The base of the substituted amino acids are aspartic and glutamic acids and their amides, whose share in the non-sprouted grains of chickpea accounts for 67 %, and in the sprouted grains – 70 %.The devised technological protocol of chickpea flour production differs from the control one by that the washing and disinfection of chickpea grains are performed in an aqueous solution of citric acid (pH 3.5...4.0). Afterward, the grains germinate in a solution of NaHSeO3 for 48 hours.As regards the organoleptic indicators, the proposed flour has a light-yellow color, a smell that is peculiar to chickpea flour, its taste has no bitterness and sour flavors. In terms of its physical-chemical indicators, the differences from control are observed in the mass share of moisture, by 1 % less than that of the control sample, and the mass fraction of fat, which decreases by 2 %. There is a 0.5 % increase in the mass fraction of total ash and the mass fraction of fiber. Regarding the content of mercury, arsenic, lead, the proposed chickpea flour's levels are not higher than those permissible for human consumption; it does not contain cadmium, and its content of copper is less than the permissible level by 1 mg/g. As regards the number of mesophilic aerobic and facultative anaerobic microorganisms, mold fungi, and yeast, the developed chickpea flour is safe for use. It includes neither bacteria from the group of Escherichia coli nor pathogens of bacteria from the genus Salmonella.Our study has allowed us to argue that the developed chickpea flour is a carrier of 52 μg of selenium in the bioavailable organic form that provides 65 % of daily requirement in selenium for an adult healthy person
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Claims 7
Claim · model-written summary
Selenium accumulation in chickpea grain was affected by native grain protein content.
- Taxon
- chickpea
Cicer arietinume1 - Compound
- proteine0
- Outcome
- degree of selenium accumulatione0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the degree of selenium accumulation is affected by the protein content in the native grain”
e1“chickpea grains”
Claim · model-written summary
In sprouted chickpea grain, 95...99 % of selenium accumulated in the cotyledon protein fraction.
- Taxon
- chickpeaCicer arietinume1
- Organ / stage
- cotyledone0
- Outcome
- selenium in sprouted grainse0
- Value
- 95...99 %e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“95...99 % of selenium in sprouted grains are accumulated in the cotyledon, in the protein fraction”
e1“chickpea grains”
Claim · model-written summary
Leucine content increased by 87% during chickpea grain germination.
- Taxon
- chickpeaCicer arietinume2
- Treatment
- germination of grainse1
- Outcome
- leucinee0
- Direction
- increasese0
- Value
- 87e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of leucine, lysine, arginine, and tryptophan increases by 87, 76, 80 %, and 55 %, respectively”
e1“During the germination of grains”
e2“chickpea grains”
Claim · model-written summary
Lysine content increased by 76% during chickpea grain germination.
- Taxon
- chickpeaCicer arietinume2
- Treatment
- germination of grainse1
- Outcome
- lysinee0
- Direction
- increasese0
- Value
- 76e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of leucine, lysine, arginine, and tryptophan increases by 87, 76, 80 %, and 55 %, respectively”
e1“During the germination of grains”
e2“chickpea grains”
Claim · model-written summary
Arginine content increased by 80% during chickpea grain germination.
- Taxon
- chickpeaCicer arietinume2
- Treatment
- germination of grainse1
- Outcome
- argininee0
- Direction
- increasese0
- Value
- 80 %e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of leucine, lysine, arginine, and tryptophan increases by 87, 76, 80 %, and 55 %, respectively”
e1“During the germination of grains”
e2“chickpea grains”
Claim · model-written summary
Tryptophan content increased by 55% during chickpea grain germination.
- Taxon
- chickpeaCicer arietinume2
- Treatment
- germination of grainse1
- Outcome
- tryptophane0
- Direction
- increasese0
- Value
- 55 %e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of leucine, lysine, arginine, and tryptophan increases by 87, 76, 80 %, and 55 %, respectively”
e1“During the germination of grains”
e2“chickpea grains”
Claim · model-written summary
Aspartic and glutamic acids and their amides comprised 67% of non-sprouted and 70% of sprouted chickpea grain.
- Taxon
- chickpeaCicer arietinume0
- Outcome
- aspartic and glutamic acids and their amidese0
- Value
- 67 %e0
- Qualifier
- in the sprouted grains – 70 %e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“aspartic and glutamic acids and their amides, whose share in the non-sprouted grains of chickpea accounts for 67 %, and in the sprouted grains – 70 %”
The same questions in other papers
processing · molecular: metabolites · Cicer arietinum (chickpea)Positive and negative results
14 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- negative
- no effect
14 papers more in this group
See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.