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Nutritional Assessment of Magnesium from Raw and Processed Chickpea (Cicer arietinum L.) in Growing Rats

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Department of Physiology, School of Pharmacy, Campus of Cartuja, and Institute of Nutrition and Food Technology, University of Granada, E-18071 Granada, Spain
Cite this: J. Agric. Food Chem. 1997, 45, 8, 3138–3142
Publication Date (Web):August 18, 1997
https://doi.org/10.1021/jf960828y
Copyright © 1997 American Chemical Society

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    Abstract

    We studied the effect of different processing methods (dry heating, soaking in distilled water, acidic solution, or basic solution, and soaking + cooking) on the nutritive utilization of magnesium from chickpeas (Cicer arietinum L.) in growing rats. We also investigated the effects of processing on several seed components that affect magnesium utilization. Chemical and biological methods were used for nutritional determinations. Although a large amount of the magnesium from raw chickpeas was absorbed (3.92 ± 0.36 mg/rat/day), the digestive utilization of magnesium (apparent digestibility coefficient) from unprocessed chickpeas was low. Processing led to an overall decrease in magnesium absorption and digestive utilization, because of modifications in certain components (e.g., fiber) of the legume. Under our experimental conditions feeding with raw or processed chickpeas led to elevated urinary excretion of magnesium (4.22 ± 0.37 mg/rat/day) in comparison with that found in growing rats fed a standard diet (1.11 ± 0.09 mg/rat/day). This increase resulted in a negative metabolic balance of this element. However, muscle and bone concentrations of magnesium were not affected by any of the experimental diets.

    Keywords: Chickpea; fecal excretion; fiber; magnesium; nutritive utilization; processing techniques

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     Author to whom correspondence should be addressed (tel, +34-58-243879; fax, +34-58-243879; e-mail, [email protected]).

     Abstract published in Advance ACS Abstracts, June 15, 1997.

    Cited By

    This article is cited by 16 publications.

    1. Teresa Nestares,, Mercedes Barrionuevo,, Magdalena López-Frías,, Concepción Vidal, and, Gloria Urbano. Effect of Different Soaking Solutions on Nutritive Utilization of Minerals (Calcium, Phosphorus, and Magnesium) from Cooked Beans (Phaseolus vulgaris L.) in Growing Rats. Journal of Agricultural and Food Chemistry 2003, 51 (2) , 515-520. https://doi.org/10.1021/jf020693y
    2. Teresa Nestares,, Mercedes Barrionuevo,, Gloria Urbano, and, Magdalena López-Frías. Effect of Processing Methods on the Calcium, Phosphorus, and Phytic Acid Contents and Nutritive Utilization of Chickpea (Cicer arietinum L.). Journal of Agricultural and Food Chemistry 1999, 47 (7) , 2807-2812. https://doi.org/10.1021/jf9808325
    3. Dharmendra K. Mishra, Norm J. Matella, Rabiha Binti Sulaiman, Kirk D. Dolan. Hydration, Blanching and Thermal Processing of Dry Beans. 2022, 159-190. https://doi.org/10.1002/9781119776802.ch7
    4. Montserrat Martínez-Pineda, Cristina Yagüe-Ruiz, Alberto Caverni-Muñoz, Antonio Vercet-Tormo. Cooking Legumes: A Way for Their Inclusion in the Renal Patient Diet. Journal of Renal Nutrition 2019, 29 (2) , 118-125. https://doi.org/10.1053/j.jrn.2018.08.001
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    6. Hina Vasishtha, Rajendra P. Srivastava, Prasoon Verma. Effect of dehusking and cooking on protein and dietary fibre of different genotypes of desi, kabuli and green type chickpeas (Cicer arietinum). Journal of Food Science and Technology 2014, 51 (12) , 4090-4095. https://doi.org/10.1007/s13197-012-0909-3
    7. A. Pable, P. Gujar, J.M. Khire. Selection of Phytase Producing Yeast Strains for Improved Mineral Mobilization and Dephytinization of Chickpea Flour. Journal of Food Biochemistry 2014, 38 (1) , 18-27. https://doi.org/10.1111/jfbc.12020
    8. Norman J. Matella, Dharmendra K. Mishra, Kirk D. Dolan. Hydration, Blanching and Thermal Processing of Dry Beans. 2012, 129-154. https://doi.org/10.1002/9781118448298.ch6
    9. Rosalind A. Bueckert, Dil Thavarajah, Pushparajah Thavarajah, Janet Pritchard. Phytic acid and mineral micronutrients in field-grown chickpea (Cicer arietinum L.) cultivars from western Canada. European Food Research and Technology 2011, 233 (2) , 203-212. https://doi.org/10.1007/s00217-011-1495-8
    10. Martin Mondor, Salih Aksay, Hélène Drolet, Samira Roufik, Edward Farnworth, Joyce I. Boye. Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration. Innovative Food Science & Emerging Technologies 2009, 10 (3) , 342-347. https://doi.org/10.1016/j.ifset.2009.01.007
    11. Gloria Urbano, Sławomir Frejnagel, Jesús M. Porres, Pilar Aranda, Elena Gomez-Villalva, Juana Frías, María López-Jurado. Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.. European Food Research and Technology 2007, 226 (1-2) , 105-111. https://doi.org/10.1007/s00217-006-0514-7
    12. Gloria Urbano, María López‐Jurado, Carlos Aranda, Antonio Vilchez, Lydia Cabrera, Jesus M. Porres, Pilar Aranda. Evaluation of zinc and magnesium bioavailability from pea ( Pisum sativum , L.) sprouts. Effect of illumination and different germination periods. International Journal of Food Science & Technology 2006, 41 (6) , 618-626. https://doi.org/10.1111/j.1365-2621.2005.01107.x
    13. Pilar Aranda, María López‐Jurado, Mar Fernández, María del Carmen Moreu, Jesús M Porres, Gloria Urbano. Bioavailability of calcium and magnesium from faba beans ( Vicia faba L var major ), soaked in different pH solutions and cooked, in growing rats. Journal of the Science of Food and Agriculture 2004, 84 (12) , 1514-1520. https://doi.org/10.1002/jsfa.1759
    14. Jesús M. Porres, María López-Jurado, Pilar Aranda, Gloria Urbano. Bioavailability of phytic acid–phosphorus and magnesium from lentils (Lens culinaris m.) in growing rats: Influence of thermal treatment and vitamin-mineral supplementation. Nutrition 2004, 20 (9) , 794-799. https://doi.org/10.1016/j.nut.2004.05.018
    15. Teresa Nestares, Mercedes Barrionuevo, Gloria Urbano, Magdalena López‐Frías. Nutritional assessment of protein from beans ( Phaseolus vulgaris L) processed at different pH values, in growing rats. Journal of the Science of Food and Agriculture 2001, 81 (15) , 1522-1529. https://doi.org/10.1002/jsfa.965
    16. Gloria Urbano, Jesús M. Porres, Juana Frías, Concepción Vidal-Valverde. Nutritional Value. , 47-93. https://doi.org/10.1007/978-1-4020-6313-8_5

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