Effects of storage conditions on chemistry and functional properties of different varieties of chickpea

Authors: POURNAKI, SHIRIN - South Dakota State University; HALL, CLIFORD - South Dakota State University; Biswas, Atanu

Submitted to: Journal of Agriculture and Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/20/2024
Publication Date: 2/28/2024
Citation: Pournaki, S.K., Hall, C., Biswas, A. 2024. Effects of storage conditions on chemistry and functional properties of different varieties of chickpea. Journal of Agriculture and Food Research. https://doi.org/10.1016/j.jafr.2024.101066.
DOI: https://doi.org/10.1016/j.jafr.2024.101066

Interpretive Summary: Chickpea has a high nutritional profile and is the third most important legume globally, following dry beans and dry peas. Similar to many food products, it is stored for various lengths of time before consumption, but only limited information is available in the literature on the impact of storage conditions on chickpea structure and properties. In this work, the effects of chickpea storage on the composition and functionality of chickpeas after 360 days under various conditions of temperatures (20 and 40°C) and relative humidity (40, 55, and 65%) were investigated. Temperature and humidity during storage were found to cause a reduction in nutrient composition, lower emulsion, and foaming capacities, with a mixed impact on pasting properties. Furthermore, extending harsh storage conditions beyond 180 days might not be advisable, as many undesirable changes in functional properties were observed around that time point. Thus, proper temperature and humidity management in storage is essential to maintain the quality and functionality of chickpea flour over prolonged periods.

Technical Abstract: The impact of storage conditions, such as 40°C, high humidities (55% and 65%), and storage (360 days) on nutritional value, pasting, and functional properties, color differences, and protein and starch quality of five Chickpea (Cicer arietinum) varieties (Crown, Royal, Sierra, Orion, and Frontier) were determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%) and MC increased over time for all samples stored at 55% and 65% RH and 20°C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all varieties during storage. Under the same storage (65% RH and 40°C treatment), the Frontier variety had significantly higher PC at day zero (24.0 ± 0% dwb) and 360 (23.9 ± 0.2% dwb) compared to other varieties, while no significant differences existed between other varieties. A general upward trend in the pasting data was observed for all varieties of the 360-day stored samples. In contrast, the gel firmness of the gels formed during RVA was lower for the 360-day samples. Emulsion capacity (EC) and Foaming capacity (FC) changed significantly in all samples over time under the effects of different variables. Color analysis revealed reduced yellowness in all samples during storage. Also, lightness values decreased over time, indicating seed darkening during storage. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed the disappearance of major protein bands around 37 and 55 kDa after 360 days, indicating protein aggregation and structural alterations. Fourier transform infrared spectroscopy (FTIR) of amid II structures indicated interactions and differences in the secondary structure of a protein in the samples stored for 360 days. Starch analysis via SEM revealed protein-coated starch granules, indicating protein-starch interactions occurred during storage.