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Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds

Foods, 2023-08, Vol.12 (17), p.3187 [Peer Reviewed Journal]

2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12173187 ;PMID: 37685120

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  • Title:
    Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
  • Author: Cimini, Alessio ; Poliziani, Alessandro ; Morgante, Lorenzo ; Moresi, Mauro
  • Subjects: Acids ; Beans ; Breweries ; Chickpeas ; Cooking ; Cotyledons ; decorticated malted pulses ; Drinking water ; Food products ; Food science ; Germination ; germination kinetics ; Glucose metabolism ; Gluten ; Glycemic index ; in vitro glycemic index ; kilning conditions ; Legumes ; Malt ; Mathematical models ; Nutrient content ; Oligosaccharides ; Phytic acid ; Proteins ; pulse flour ; pulse malting ; Raffinose ; Seeds ; Starch ; Steeping
  • Is Part Of: Foods, 2023-08, Vol.12 (17), p.3187
  • Description: This study was aimed at minimizing the anti-nutrient content of the Gradoli Purgatory bean (GPB: Phaseolus vulgaris) and Solco Dritto chickpea (SDC: Cicer arietinum) seeds grown in the Latium region of Italy by defining the three steps of their malting process. The water steeping and germination phases were carried out in a 1.0-kg bench-top plant at 18, 25, or 32 °C. By soaking both seeds at 25 °C for 3 h, 95 to 100% of seeds sprouted. There was no need for prolonging their germination process after 72 h, the degradation degree of raffinose in germinated GPBs or SDCs being about 63%, while that of phytic acid being ~32% or 23%, respectively. The steeping and germination kinetics of both seeds were mathematically described via the Peleg and first-order reaction models, respectively. The third step (kilning) was carried out under fluent dry air at 50 °C for 24 h and at 75 °C for 3 h, and yielded cream-colored malted seeds, the cotyledons of which were cyclonically separated from the cuticles and finally milled. Owing to their composition, the decorticated malted pulse flours might be used in the formulation of specific gluten-free food products high in raw proteins and low in phytate, α-oligosaccharides and in vitro glycemic index (GI). Even if their low GI trait was preserved after malting, only the GPB malt flour having a resistant starch-to-total starch ratio ≥ 14% has the potential to be labeled with the health claim for improving postprandial glucose metabolism according to EU Regulation 432/2012.
  • Publisher: Basel: MDPI AG
  • Language: English
  • Identifier: ISSN: 2304-8158
    EISSN: 2304-8158
    DOI: 10.3390/foods12173187
    PMID: 37685120
  • Source: PubMed Central
    ROAD: Directory of Open Access Scholarly Resources
    ProQuest Central
    DOAJ Directory of Open Access Journals
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