Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein.

This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack. DESIGN: Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18-30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat. METHODS: General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds. RESULTS: Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increase in glycemia at 30, 60, and 90 min after consuming the hybrid snack compared to the meat-based snack, with no changes in the lipid profile. Regarding the endocannabinoid compounds and related compounds, the compound N-palmitoleoyl ethanolamine in the acylethanolamide group showed higher levels overall following the consumption of the hybrid snack compared to the meat-based snack, particularly at 2 h. CONCLUSIONS: The hybrid snack was associated with changes in endocannabinoid-like compounds. Therefore, it may provide a lasting satiating effect, while complementing the protein profile of plant-based foods with the quality of animal protein.

Effects of chickpea grain feeding on the growth and carcass features of growing lambs.

An investigation was conducted to find out how diet formulation of chickpea grains (CHPE) rather than soybean meal and barely grain affected the performance, blood metabolites, carcass, and meat quality features of Awassi lambs. Thirty lambs, with an average age of 73 ± 0.85 days and an initial body weight of 21.0 ± 1.29 kg, were randomly assigned into one of three diets, with 10 lambs per treatment diet. The diets were designed to replace a portion of the barley grain and soybean meal and included no CHPE (CON), 7.5% CHPE (CHPE7.5), and 15% CHPE (CHPE15). Lambs were individually housed, fed every day, and weighed every two weeks to measure performance characteristics over the 60-day study period. Four lambs per treatment were chosen at random on day 42 to participate in an N balance study and assess diet digestibility. All lambs were slaughtered at the termination of the trial period to measure the features of the carcass characteristics and meat quality. As the amount of CHPE included in the diets increased, the cost of diets reduced. As the amount of CHPE in the diets increased, so did the intake of ether extract (EE). The CON group's cost per kilogram of increase was higher (P = 0.017) than that of the CHPE7.5 and CHEP15 groups. The digestibility of EE was higher (P = 0.024) in the CHPE15 diet as opposed to the CHPE7.5 and CON diets. The various treatments did not impact blood metabolites, carcass features, or meat quality. Therefore, the present study suggested that chickpeas might be added to the diets of finishing lambs up to 15% of dry matter.

Double layer packaging based on active black chickpea protein isolate electrospun nanofibers and intelligent salep film containing black chickpea peel anthocyanins for seafood products.

In this study, a double-layer active and intelligent packaging system was developed based on two main natural macromolecules i.e. protein and carbohydrate with green perspective. Firstly, the salep-based films containing different concentrations (0-8 % w/w) of the inclusion complex of ß-cyclodextrin/black chickpea anthocyanins (ßCD/BCPA) were produced. The salep film containing 8 % of ßCD/BCPA complex was specified as the optimized film sample based on its performance as a color indicator. The electrospinning of black chickpea protein isolate nanofibers (BCPI NFs) containing citral nanoliposomes (NLPs) was done on the optimized salep film. The cross-sectional field emission scanning electron microscopy approved the creation of double-layer structure of the developed film. The study of chemical and crystalline structure, as well as the thermal properties of the film exhibited the physical attachment of BCPI electrospun NFs on salep film. The effectiveness of the developed system was studied in detection of spoilage and increasing the shelf life of seafood products, including shrimp and fish fillet. The performance of the intelligent layer in detection of freshness/spoilage was acceptable for both seafood products. In addition, the active layer of the film controlled the changes of pH, total volatile basic nitrogen, oxidation, and microbial load in samples during storage time.

Ice recrystallization inhibition activity of pulse protein hydrolysates after immobilized metal affinity separation.

Creating molecules capable of inhibiting ice recrystallization is an active research area aiming to improve the freeze-thaw characteristics of foods and biomedical materials. Peptide mixtures have shown promise in preventing freezing-induced damage, but less is known about the relationship between their amino acid compositions and ice recrystallization inhibition (IRI) activities. In this article, we used Ni2+ immobilized metal affinity chromatography (IMAC) to fractionate pulse protein hydrolysates, created by Alcalase and trypsin, into mixtures lacking and enriched in His, and Cys residues. The aim of this study was to fractionate pulse protein hydrolysates based on their amino acid compositions and evaluate their resulting physicochemical and IRI characteristics. Ni2+ IMAC fractionation induced IRI activity in all of the evaluated soy, chickpea, and pea protein hydrolysates regardless of their amino acid composition. Ni2+ IMAC fractionation produced chemically distinct fractions of peptides, differing by their molecular weights, amino acid composition, and IRI activities. The resulting peptide mixtures' molecular weight, amino acid composition, secondary structure, and sodium ion levels were found to have no correlation with their IRI activities. Thus, we demonstrate for the first time the ability of Ni2+ IMAC fractionation to induce IRI activity in hydrolyzed pulse proteins.

Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization.

The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and characterize a plant-based dairy alternative dessert based on araticum pulp and chickpea extract without added sugar and fat. Three formulations were prepared: Formulation 1 (F1): 20% araticum pulp + 80% chickpea extract; Formulation 2 (F2): 30% araticum pulp + 70% chickpea extract; and Formulation 3 (F3): 40% araticum pulp + 60% chickpea extract. All formulations' chemical composition, sensorial characteristics, viscosity, total phenolic content, antioxidant activity, and microbiological stability were analyzed during 28 days of storage at 4°C and a relative humidity of 23%. Energetic value ranged from 64 to 71 kcal/100g, and carbohydrate content from 9.68 to 11.06, protein from 3.38 to 3.04, lipids from 1.41 to 1.60, ashes from 0.53 to 0.59 and crude fiber from 0.86 to 1.34 g/100g among the formulations. The increase in the proportion of araticum pulp in the formulations reduced moisture content by 1.2 to 2.1% (F1: 84.2, F2: 83.2, and F3: 82.4), protein content by 3 to 9% (F1: 3.3, F2: 3.2, and F3: 3.0), and pH value by 5.8 to 10.7% (F1: 5.50, F2: 5.18, and F3: 4.91), and increased the TSS by 1.1 to 1.3-fold (F1: 8.36, F2: 8.98, and F3: 10.63 º Brix), total phenolics content by 1.5 to 2.0-fold (F1: 4,677, F2: 6,943, and F3: 10,112 gallic acid µmol/L) and antioxidant activity by 1.8 to 2.8-fold (F1: 1,974, F2: 3,664, and F3: 5.523). During the 28 days of storage at 4°C, the formulations F1 and F2 showed better stability of phenolic compounds and antioxidant activity; however, the formulation F3 showed acceptable microbiological quality up to 28 days of storage, higher viscosity, 8 to 16-fold higher than the formulations F1 and F2, respectively (F1: 238.90, F2: 474.30, and F3:3,959.77 mPa.s), antioxidant capacity and better scores in sensory analysis. The present study showed that the plant-based dessert elaborated with araticum pulp and chickpea extract might be considered a potential dairy alternative product with high antioxidant activity, protein content, and a viscosity similar to yogurt; however, its sensory aspects need improvement.

The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein.

Milk alternative attracts more attention due to nutrition benefits, but the low solubility and the calcium deficiency of plant protein hinder the development of milk alternatives. Therefore, pH shifting was optimized to improve chickpea protein solubility and calcium fortification while ensuring good digestibility. The results showed that pH shifting reduced the particle size from 2197.67 ± 178.2 nm to 80.2 ± 2 nm, and increased the net ζ potential from -0.48 ± 0.24 to -21.27 ± 0.65 due to the unfolding of secondary protein structure, by which chickpea protein bring better solution stability. Additionally, the whiteness of the solution with chickpea protein increased. The calcium addition kept the solution stable with small particle size despite a slight increase. The microstructure of chickpea protein during digestion was well disrupted even with fortifying calcium. This study provides proof of the positive effect of pH shifting on chickpea protein stability and calcium fortification.

Exploring bioactive compounds in chickpea and bean aquafaba: Insights from glycomics and peptidomics analyses.

The objective of this study was to identify bioactive oligosaccharides and peptides in the cooking water of chickpeas and common beans, known as aquafaba. The oligosaccharides stachyose, raffinose and verbascose were quantified by high-performance anion-exchange chromatography; 78 and 67 additional oligosaccharides were identified in chickpea and common bean aquafaba, respectively, by LC-MS/MS. Chickpea aquafaba uniquely harbored ciceritol and other methyl-inositol-containing oligosaccharides. In prebiotic growth assays, chickpea aquafaba oligosaccharides were differentially utilized, promoting growth of Limosilactobacillus reuteri DSM 20016 and Bifidobacterium longum subsp. infantis ATCC 15697, but not Lacticaseibacillus rhamnosus GG. Dimethyl labeling, along with LC-MS/MS, effectively differentiated α- and γ-glutamyl peptides, revealing the presence of several γ-glutamyl peptides known to possess kokumi and anti-inflammatory activities, including γ-Glu-Phe and γ-Glu-Tyr in chickpeas aquafaba and γ-Glu-S-methyl-Cys and γ-Glu-Leu in beans aquafaba. This work uncovered unique bioactive peptides and oligosaccharides in aquafaba, helping promote its valorization, food system sustainability, and future health-promoting claims.

Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea-based products. They contribute to the structure of the system, providing different textural properties that improve acceptance.

Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility.

Extraction of starch from waste is also an effective way to recover resources and provide new sources of starch. In this study, starch was isolated from white kidney bean residue, chickpea residue, and tiger nut meal after protein or oil extraction, and the morphology of starch particles was observed to determine their physicochemical properties and in vitro digestibility. All these isolated starches had unique properties, among which white kidney bean starch (KBS) had a high amylose content (43.48%), and its structure was better ordered. Scanning electron microscopy revealed distinct granular morphologies for the three starches. KBS and chickpea starch (CHS) were medium-granular starches, whereas tiger nut starch was a small granular starch. Fourier transform infrared spectroscopy analysis confirmed the absence of significant differences in functional groups and chemical bonds among the three starch molecules. In vitro digestibility studies showed that CHS is more resistant to enzymatic degradation. Overall, these results will facilitate the development of products based on the separation of nonconventional starches from waste.

Hydrolysis and diffusion of raffinose oligosaccharides family products in chickpeas, lentils, and beans under different pH and temperature steeping conditions.

Soaking pulses in water is a traditional practice widely used both by many households and by the food industry, and depending on the specific conditions used, can effectively reduce α-galactosides. Monitoring changes in α-galactoside content in pulses under different steeping conditions can provide insights into the degradation mechanisms and help overcome the barrier to consumption caused by digestive problems. In this study, we analyzed the impact of steeping at different temperatures (30, 45, 60, 75, and 90 °C) and at different pH (4.0, 5.0, and 6.0) on α-galactosides content in chickpeas, lentils, and beans. Our results showed that the lower the pH, the faster the α-galactosides were reduced. Moreover, steeping at lower temperatures (30 °C and 45 °C) favored hydrolysis of α-galactosides, whereas steeping at higher temperatures (60, 75, and 90 °C) favored diffusion. Soaking at 45 °C at a pH of 4.0 for 3 h resulted in acceptable levels of α-galactosides (less than 1 g/100 g), i.e. a reduction of up to 65 % in chickpeas, 85 % in lentils, and 52 % in beans.

Impact of chickpea hummus on postprandial blood glucose, insulin and gut hormones in healthy humans combined with mechanistic studies of food structure, rheology and digestion kinetics.

Slowing the rate of carbohydrate digestion leads to low postprandial glucose and insulin responses, which are associated with reduced risk of type 2 diabetes. There is increasing evidence that food structure plays a crucial role in influencing the bioaccessibility and digestion kinetics of macronutrients. The aims of this study were to compare the effects of two hummus meals, with different degrees of cell wall integrity, on postprandial metabolic responses in relation to the microstructural and rheological characteristics of the meals. A randomised crossover trial in 15 healthy participants was designed to compare the acute effect of 27 g of starch, provided as hummus made from either intact chickpea cells (ICC) or ruptured chickpea cells (RCC), on postprandial metabolic responses. In vitro starch digestibility, microstructural and rheological experiments were also conducted to evaluate differences between the two chickpea hummus meals. Blood insulin and GIP concentrations were significantly lower (P < 0.02, P < 0.03) after the consumption of the ICC meal than the meal containing RCC. In vitro starch digestion for 90 min was slower in ICC than in RCC. Microscopic examination of hummus samples digested in vitro for 90 min revealed more intact chickpea cells in ICC compared to the RCC sample. Rheological experiments showed that fracture for ICC hummus samples occurred at smaller strains compared to RCC samples. However, the storage modulus for ICC was higher than RCC, which may be explained by the presence of intact cells in ICC. Food structure can affect the rate and extent of starch bioaccessibility and digestion and may explain the difference in the time course of metabolic responses between meals. The rheological properties were measured on the two types of meals before ingestion, showing significant differences that may point to different breakdown mechanisms during subsequent digestion. This trial was registered at clinicaltrial.gov as NCT03424187.

Evaluating the effectiveness of different household washing techniques for removal of insecticides from spinach and chickpea leaves by micellar liquid chromatography.

In the past few decades, the employment of green analytical approaches in chromatographic method development has attracted the analytical separation community. The greenness of the developed method depends upon the toxicity of solvents and the amount of generated post-analysis waste generated. In this concern, micellar liquid chromatography (MLC) is a simple and rapid technique that generates very low toxic waste compared to traditional chromatographic pesticide detection methods. Here, MLC method has been validated and applied for the determination of monocrotofos (MCF), imidacloprid (ICP), dimethoate (DM) and profenofos (PFF) in spinach and chickpea leaves. The optimized mobile phase was 0.065 M SDS-2 % 1-propanol, 0.01 M NaH2PO4 buffered to pH 7. A C18 column was used for separation with a flow rate of 1 mL/min. The developed method has been validated following the guidelines of SANTE/11,312/2021 and ICH guidelines for; limit of quantification (0.05-0.20 mg/kg), linearity (r2> 0.997-0.999), precision (<6.3 %), accuracy (96.3 %-99.8 %) and robustness (<6) in real samples. ICP and MCF, apart from DM and PFF, were detected in the present work. After detecting insecticides in spinach and chickpea leaves both were washed with different household chemicals i.e. normal, lukewarm, common salt, lemon juice water and commercial ozonizer. Based on five washing techniques with insecticide concentration time intervals reduction rates were calculated for each washing treatment. The results show that lemon juice, common salt water, and ozonizer can be used as washing techniques for the reduction of superficial and systematic residues of ICP and MCF. Common salt and lemon juice water were better for washing over vinegar and potassium permanganate (KMnO4) as they enhance the colour of the green leafy vegetables and are available in every Indian kitchen. They can be easily used by lower socioeconomic classes who cannot afford KMnO4 and vinegar.

Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion systems.

The phytochemical composition and physicochemical attributes of polyphenol-enriched protein particle ingredients produced with pulse proteins (e.g. chickpea protein, pea protein, and a chickpea-pea protein blend) and polyphenols recovered from wild blueberry pomace were investigated for colloidal and interfacial properties. Anthocyanins were the major polyphenol fraction (27.74-36.47 mg C3G/g) of these polyphenol-rich particles (44.95-62.08 mg GAE/g). Dispersions of pea protein-polyphenol particles showed a superior phase stability before and after heat treatment compared to the chickpea pea protein-polyphenol system. This observation was independent of the added amount of NaCl in the dispersion. In general, at quasi equilibrium state, pulse protein-polyphenol particles and parental pulse protein ingredients showed similar oil-water interfacial tension. However, pea protein-polyphenol particles demonstrated a reduced diffusion-driven oil-water interfacial adsorption rate constant compared to the parental pea protein ingredient. Overall, the obtained results suggest application potential of pea protein-polyphenol particles as a functional food/beverage ingredient.

Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie.

The research aimed to evaluate the effect of ultrasonication and succinylation on the functional, iron binding, physiochemical, and cellular mineral uptake efficacy of chickpea protein concentrate. Succinylation resulted in significant improvements in the water-holding capacity (WHC) (25.47 %), oil-holding capacity (OHC) (31.38 %), and solubility (5.80 %) of the chickpea protein-iron complex. Mineral bioavailability significantly increased by 4.41 %, and there was a significant increase in cellular mineral uptake (64.64 %), retention (36.68 %), and transport (27.96 %). The ferritin content of the succinylated chickpea protein-iron complex showed a substantial increase of 66.31%. Furthermore, the dual modification approach combining ultrasonication and succinylation reduced the particle size of the protein-iron complex with a substantial reduction of 83.25 %. It also resulted in a significant enhancement of 51.5 % in the SH (sulfhydryl) content and 48.92 % in the surface hydrophobicity. Mineral bioavailability and cellular mineral uptake, retention, and transport were further enhanced through dual modification. In terms of application, the addition of single and dual-modified chickpea protein-iron complex to a fruit-based smoothie demonstrated positive acceptance in sensory attributes. Overall, the combined approach of succinylation and ultrasonication to the chickpea protein-iron complex shows a promising strategy for enhancing the physiochemical and techno-functional characteristics, cellular mineral uptake, and the development of vegan food products.

Single versus multiple metabolite quantification of in vitro starch digestion: A comparison for the case of pulse cotyledon cells.

Different quantification methods for in vitro amylolysis were compared for individual chickpea and lentil cotyledon cells (ICC) as a relevant case study. For the first time, much-applied spectrophotometric methods relying on the quantification of certain functional groups (i.e., DNS, GOPOD) were compared to chromatographic quantification of starch metabolites (HPLC-ELSD). The estimated rate constant and linked initial rates of amylolysis were highly correlated for DNS, GOPOD, and HPLC-ELSD. However, absolute amylolysis levels depended on the applied method and sample-specific metabolite formation patterns. Multiresponse modelling was employed to further investigate HPLC-ELSD metabolite formation patterns. This delivered insight into the relative importance of different amylolysis reactions during in vitro digestion of pulse ICC, proving that maltotriose and maltose formation determined the overall amylolysis rate in this case. Multiresponse reaction rate constants of maltotriose and maltose formation were highly correlated to single response amylolysis rate constants (and initial rates) obtained for all three quantification methods.

Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch.

The study investigated the impacts of repeated (RDH) and continuous dry heat (CDH) treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. The results of SEM and CLSM showed that more fissures and holes appeared on the surface of granules as the treated time of CDH and the circles of RDH increased, both of which made the starch sample much easier to break down by digestive enzymes. Moreover, the fissures and holes of starch granules treated by CDH were more obvious than those of RDH. The XRD and FT-IR results suggested that the crystal type remained C-type, and the relative crystallinity and R1047/1022 of the chickpea starch decreased after dry heat treatments. In addition, a marked decline in the pasting viscosity and gelatinization temperature of chickpea starches was found with dry heat treatments. Moreover, the increased enzyme accessibility of starch was fitted as suggested by the increased RDS content and digestion rate. This study provided basic data for the rational design of chickpea starch-based foods with nutritional functions.

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea.

Ultrasound processing is an emerging green technology that has the potential for wider application in the food processing industry. While the effects of ultrasonication on isolated macromolecules such as protein and starch have been reported, the effects of physical barriers on sonication on these macro-molecules, for example inside whole seed, tissue or cotyledon cells, have mostly been overlooked. Intact chickpea cells were subjected to sonication with different ultrasound processing times, and the effects of sonication on the starch and protein structure and digestibility were studied. The digestibility of these macronutrients significantly increased with the extension of processing time, which, however was not due to the molecular degradation of starch or protein but related to damage to cell wall macro-structure with increasing sonication time, leading to enhanced enzyme accessibility. Through this study, it is demonstrated that ultrasound processing has least effect on whole food structure, for example, whole seeds but can modulate the nutrient bioavailability without changing the properties of the macronutrients in seed fractions e.g. intact cells, offering new scientific knowledge on effect of ultrasound in whole foods at various length scales.

Comparative Nutritional Analysis of Improved and Local Chickpea (Cicer arietinum) Cultivars.

Chickpeas have large variations in their types and nutrient composition, owing to diverse environmental conditions, breeding techniques, and cultivars. Thirty-one improved varieties of chickpeas bred for various agronomic traits like high yield, resistance to diseases, and tolerance to abiotic stress were analyzed for their nutrient composition, along with two local varieties. They were found to be rich in proteins (16.09-26.22 g/100 g) and dietary fiber (10.33-26.33 g/100 g) with moderate amounts of available carbohydrates (34.20-54.72 g/100 g) and to have a significant quantity of minerals like calcium (127.50-183.86 mg/100 g), iron (4.55-8.33 mg/100 g), and phosphorous (285.92-528.31 mg/100 g). They were found to be similar (fat, carbohydrates, dietary fiber) or statistically higher (protein, ash) than the local varieties for all the nutrient parameters that were analyzed. A significant difference was also found between the desi and kabuli varieties, where the desi variety was found to have significantly lower fat and available carbohydrates but high dietary fiber content. This study signifies that the varietal differences in nutritional composition are significant in chickpeas. Varieties like Sasho, ICCV 96030, and Teketay showed desirable nutritional qualities associated with moisture, protein, dietary fiber, and minerals like zinc, phosphorous, iron, copper, and calcium. This data will be beneficial for manufacturers in the product development and value addition industries for the selection of varieties ideal for their needs since the nutrient component also confers several functional and physiochemical properties to the chickpea seed besides providing a nutritionally diverse diet.

Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum.

This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control. The application of fermented or unfermented chickpeas contributed to an increase in total polyphenol and flavonoid contents, iron chelating capacity, and antioxidant properties of the final product. The variant containing unfermented seeds had the highest riboflavin content (29.53 ± 1.11 µg/100 g d.w.), Trolox equivalent antioxidant capacity (227.02 ± 7.29 µmol·L-1 TX/100 g d.w.), and free radical scavenging activity (71.37 ± 1.30 % DPPH inhibition). The results of this preliminary research have practical importance in the production of innovative bakery products with potential properties of functional food.

Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion.

This study explores the impact of co-ingesting cereals and legumes on starch and protein during simulated infant in vitro digestion. Various legumes (chickpeas, lentils, peas) were added to cereals (durum wheat, brown rice, white maize), and their effects on starch and protein hydrolysis were analyzed. Substituting 50% of cereal with legumes increased proteins, minerals, and dietary fiber. Infant food with legumes exhibited smoother pasting properties. Legumes in cereal purées led to varying starch hydrolysis trends, with the lowest values in durum wheat with chickpea and all cereal blends with peas. Resistant starch levels exceeding 50% were found in infant food samples. Digested protein hydrolysis increased with legumes in durum wheat, except for peas. Brown rice mixtures decreased significantly compared to the control with chickpeas (61%) and peas (42%), while lentil blends increased by 46%. Legumes generally did not significantly affect starch bioavailability, even with α-amylase inhibitors. Lentil-cereal purées could enhance infant food nutritional value.