Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131717
Abstract: The objective was to optimize and compare the production of antidiabetic peptides from germinated chickpea isolated protein using either papain or ficin. Kabuli chickpeas were germinated for 2, 4 and 6 days. Proteins were isolated, and… read more here.
Keywords: either papain; germinated chickpea; using either; papain ficin ... See more keywords
Germinated chickpea-maize extrudates with high protein content and reduced starch digestibility.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16100
Abstract: The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea… read more here.
Keywords: chickpea flour; germinated chickpea; mgce mgce; content ... See more keywords
The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
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DOI: 10.3390/plants11091225
Abstract: The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity… read more here.
Keywords: addition; gcf addition; rheology; germinated chickpea ... See more keywords