The fatty acids and acylglycerols in chickpea and lentil flour
The chickpea and lentil flour have similar fatty acids composition with oleic, linoleic and palmitic acid as dominant fatty acids. The differences are the chickpea flour contains palmitoleic acid which is not present in lentil flour, and the lentil flour contains myristic, heneicosanoic and eicosatrienoic acid which is not present in chickpea flour. The ratio of total unsaturated to total saturated fatty acids in both flour was about 5. In chickpea and lentil flour the content of triacylglycerols was the highest and monoacylglycerols was the lowest. By using the chickpea flour for replacing the wheat flour in bread making process, the content of unsaturated fatty acids, diacylglycerols and triacylglycerols could be higher.
The chickpea (Cicer arietinum L.) is a legume plant of the family Fabaceae. It is one of the earliest cultivated plant and there are the remains found in the Middle East, 7,500 year old. The chickpea seed is an excellent source of protein and healthy carbohydrate known as dietary fibre (1, 2). It is also an excellent source of folic and minerals such as iron, copper, zinc and magnesium, as well as phenolic compounds (3). The lentil (Lens culinaris L.) is also a legume plant and one of the oldest known food crops, cultivated more than 8,500 years ago.
Lentil it is excellent and inexpensive source of protein, complex carbohydrates, fibre, and mineraIs, and it is a good source of certain amino acids, such as lysine and arginine (4, 5). There is possibility to improve the nutritional quality of some legumes by enzymatic changes during germination of seeds (6).
The previous research indicated that cultivation method, growing conditions, environmental factors and planting time (7, 8) affect on yield and fatty acid composition in chickpea seeds. Lipid content in chickpea has a wide range (7) and linolenic, oleic and palmiti ...