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  • 1
    Electronic Resource
    Electronic Resource
    Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.) (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 219-228 
    Details
    ISSN: 1573-9104
    Keywords: Chickpeas ; Fermentation ; Hardened ; Optimization ; Tempeh
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Solid state fermentation (SSF) represents a technological alternative for a great variety of cereals and legumes, orcombination of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objective of this work was to find the best conditions of fermentation temperature and time to obtain tempeh from hardened chickpeas (Cicer arietinum L.) applying SSF. Response surface methodology(RSM) was applied over three response variables (phytic acid, in vitro protein digestibility and available lysine) to find best conditions of fermentation to carry out the process. A central composite experimental design with two factors [X1 = temperature (31–36 °C) and X2 = time (48–72 h)] in five levels (2 factorials,2 axial, I central) was used. Spores from Rhizopus stolonifer were suspended in distilled water (1 ×106 spores/mL) and used as starter. According to regression models, minimum and maximum levels of the response variables were 1.24–2.66 mg phytic acid/g ofsample DM, 77.6–83.5% in vitro protein digestibility and2.18–4.63 g available lysine/16 g N. The superposition ofcontour plots of each one of the response variables allowedresearchers to find, graphically, the best conditions for the SSF process: 35.8 °C for 42.7 h.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008192214018
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Electronic Resource
    Electronic Resource
    Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): Effect of accelerated storage on quality (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 229-241 
    Details
    ISSN: 1573-9104
    Keywords: Chickpeas ; Hard-to-cook ; Quality ; Storage
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Storage, at high temperature (≥ 25°C) andhigh relative humidity (≥ 65%), causesdevelopment of hard to cook (HTC) phenomenon in grainlegumes. The objective of this work was to study theeffect of storage simulating tropical conditions onchickpeas quality. The hardening of the Surutato 77,Mocorito 88, and Blanco Sinaloa 92 chickpea varietieswas produced using adverse storage (32 ± 1°C, RH = 75%, 160 days) conditions. For all samples, theHunter `L' values decreased and ΔE valuesincreased during storage, meaning a loss of colorlightness and development of darkening. Acceleratedstorage caused a significant decrease in the waterabsorption capacities and cooking times of whole seeds,cotyledons and seed coats of all samples, being morepronounced in The Blanco Sinaloa 92 variety. Furthermore,storage produced significant decreases in the seedcoat tannin content of the three materials; thisparameter increased significantly in the cotyledon. Inall samples, the levels of phytic acid decreasedsignificantly with the seed hardness. Hardening ofchickpea grains caused a decrease in the invitro protein digestibilities of all varieties. Theseresults suggest that both thecotyledon and seed coat play a significant role in theprocess of chickpea hardening. Blanco Sinaloa 92 andMocorito 88 might be classified as varieties with highand low proneness, respectively, to the development ofthe HTC condition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008106229189
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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