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

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 pha...

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Autores principales: Cimini, Alessio, Poliziani, Alessandro, Morgante, Lorenzo, Moresi, Mauro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486599/
https://www.ncbi.nlm.nih.gov/pubmed/37685120
http://dx.doi.org/10.3390/foods12173187
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author Cimini, Alessio
Poliziani, Alessandro
Morgante, Lorenzo
Moresi, Mauro
author_facet Cimini, Alessio
Poliziani, Alessandro
Morgante, Lorenzo
Moresi, Mauro
author_sort Cimini, Alessio
collection PubMed
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.
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spelling pubmed-104865992023-09-09 Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds Cimini, Alessio Poliziani, Alessandro Morgante, Lorenzo Moresi, Mauro Foods Article 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. MDPI 2023-08-24 /pmc/articles/PMC10486599/ /pubmed/37685120 http://dx.doi.org/10.3390/foods12173187 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/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/).
spellingShingle Article
Cimini, Alessio
Poliziani, Alessandro
Morgante, Lorenzo
Moresi, Mauro
Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
title Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
title_full Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
title_fullStr Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
title_full_unstemmed Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
title_short Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
title_sort assessment of the malting process of purgatory bean and solco dritto chickpea seeds
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486599/
https://www.ncbi.nlm.nih.gov/pubmed/37685120
http://dx.doi.org/10.3390/foods12173187
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