Article ID Journal Published Year Pages File Type
7591358 Food Chemistry 2015 6 Pages PDF
Abstract
Experiments were conducted in open-top chambers to assess the effect of atmospheric CO2 enrichment (E-CO2) on the quality of grains in chickpea (Cicer arietinum L.) crop. Physical attributes of the grains was not affected, but the hydration and swelling capacities of the flour increased. Increase in carbohydrates and reduction in protein made the grains more carbonaceous (higher C:N) under E-CO2. Among other mineral nutrients, K, Ca and Zn concentrations decreased, while P, Mg, Cu, Fe, Mn and B concentrations did not change. The pH, bulk density and cooking time of chickpea flour remained unaffected, although the water absorption capacity of flour increased and oil absorption reduced. Results suggest that E-CO2 could affect the grain quality adversely and nutritional imbalance in grains of chickpea might occur.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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