scholarly journals Iron Fortification and Bioavailability of Chickpea (Cicer arietinum L.) Seeds and Flour

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2240 ◽  
Author(s):  
Tamanna A. Jahan ◽  
Albert Vandenberg ◽  
Raymond P. Glahn ◽  
Robert T. Tyler ◽  
Martin J. T. Reaney ◽  
...  
Keyword(s):  
Cicer Arietinum ◽  
Ferrous Sulfate ◽  
Ethylenediaminetetraacetic Acid ◽  
Significant Proportion ◽  
Consumer Acceptability ◽  
Iron Fortification ◽  
Drying Method ◽  
Cicer Arietinum L ◽  
Hedonic Scale ◽  
Over Time

Iron (Fe) deficiency is one of the most common nutritional disorders, and is mainly due to insufficient intake of bioavailable Fe. Chickpea (Cicer arietinum L.) was examined as a potential vehicle for Fe fortification. Fortificants (FeSO4·7H2O (ferrous sulfate hepta-hydrate), FeSO4·H2O (ferrous sulfate mono-hydrate) and NaFeEDTA (ethylenediaminetetraacetic acid iron (iii) sodium salt)) were applied by a spraying and drying method. At 2000 µg g−1 iron fortificant, the fortified split desi seeds (dal), desi flour and kabuli flour supplied 18–19 mg, 16–20 mg and 11–19 mg Fe per 100 g, respectively. The overall consumer acceptability using a nine-point hedonic scale for sensory evaluation demonstrated that NaFeEDTA-fortified cooked chickpea (soup and chapatti) scored the highest among the three fortificants. Lightness (L*), redness (a*) and yellowness (b*) of Fe-fortified products changed over time. However, no organoleptic changes occurred. Fe bioavailability was increased by 5.8–10.5, 15.3–25.0 and 4.8–9.0 ng ferritin mg−1 protein for cooked split desi seeds (soup), desi chapatti and kabuli chapatti, respectively, when prepared using Fe-fortified chickpea. Desi chapatti showed significantly higher Fe bioavailability than the other two. The increase in Fe concentration and bioavailability in fortified chickpea products demonstrated that these products could provide a significant proportion of the recommended daily Fe requirement.

scholarly journals Consumer detection and acceptability of reduced-sodium bread

2014 ◽  
Vol 18 (8) ◽  
pp. 1412-1418 ◽  
Author(s):  
Kimberly W La Croix ◽  
Steven C Fiala ◽  
Ann E Colonna ◽  
Catherine A Durham ◽  
Michael T Morrissey ◽  
...  
Keyword(s):  
Food Supply ◽  
Premature Death ◽  
Sensory Characteristics ◽  
Purchase Intent ◽  
Consumer Acceptability ◽  
Sensory Acceptability ◽  
Salt Level ◽  
Hedonic Scale ◽  
Choice Testing ◽  
Over Time

AbstractObjectiveBread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content.DesignDifference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale.SettingDifference and acceptability testing were conducted in Portland, OR, USA in January 2013.SubjectsEighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing.ResultsConsumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent.ConclusionsReducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.

DIFERENCIACIÓN DE ACCESIONES DE GARBANZO MEDIANTE CARACTERES MORFOLÓGICOS Y MOLECULARES

2018 ◽  
Vol 41 (4) ◽  
pp. 469-476
Author(s):  
Ernestina Valadez-Moctezuma ◽  
Anselmo de J. Cabrera-Hidalgo
Keyword(s):  
Cicer Arietinum ◽  
Cicer Arietinum L

El garbanzo (Cicer arietinum L.) es una de las principales leguminosas de grano cultivadas en el mundo. México es de los diez principales productores a nivel mundial con una producción total de 171 mil toneladas de grano. Este cultivo presenta alto nivel de autogamia y de monotonía genética, lo que dificulta la diferenciación de genotipos élite. En este estudio preliminar se evaluó la variabilidad de 57 genotipos de diferentes áreas geográficas mediante caracteres morfológicos y marcadores moleculares tipo RAPD e ISSR. El análisis de correspondencia múltiple mostró que los mayores valores discriminantes fueron el color de la flor azul y semillas grandes y de forma redondeada, pero el agrupamiento respectivo no diferenció a las accesiones, incluyendo las especies silvestres; sin embargo, el análisis UPGMA logró una mejor separación. Los marcadores RAPD aun cuando generaron perfiles de ADN, no fueron informativos, mientras que los ISSR diferenciaron a las 57 accesiones de C. arietinum utilizadas y a la especie silvestre C. reticulatum, lo que los hace buenos candidatos para caracterizar este cultivo. Este estudio sirvió como base para desarrollar otro sistema de marcadores moleculares más eficiente en esta especie.

Enhancement in Plant Growth and Zinc Biofortification of Chickpea (Cicer arietinum L.) by Bacillus altitudinis

2021 ◽  
Author(s):  
Prity Kushwaha ◽  
Ruchi Srivastava ◽  
Kuppusamy Pandiyan ◽  
Arjun Singh ◽  
Hillol Chakdar ◽  
...  
Keyword(s):  
Plant Growth ◽  
Cicer Arietinum ◽  
Bacillus Altitudinis ◽  
Cicer Arietinum L
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