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Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): Effect of accelerated storage on quality

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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.

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Authors and Affiliations

  1. Maestría en Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, México

    C. Reyes-Moreno, J. Okamura-Esparza, E. Armienta-Rodelo & J. Milán-Carrillo

  2. Centro de Investigaciones Regionales del Noroeste, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Valle de Culiacán, Sinaloa, México

    R.M. Gómez-Garza

Authors
  1. C. Reyes-Moreno
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  2. J. Okamura-Esparza
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  3. E. Armienta-Rodelo
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  4. R.M. Gómez-Garza
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  5. J. Milán-Carrillo
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Reyes-Moreno, C., Okamura-Esparza, J., Armienta-Rodelo, E. et al. Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): Effect of accelerated storage on quality. Plant Foods Hum Nutr 55, 229–241 (2000). https://doi.org/10.1023/A:1008106229189

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