Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]

[EN]The consumption of chickpea flour has increased significantly in recent years. The processing of chickpeas into flour produces several co-products that could be reintroduced for human and animal consumption. In this study, two co-products obtained from dry dehulling chickpeas, as a preliminary s...

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Detalles Bibliográficos
Autores: López-Calabozo, Rocío, Liberal, Ângela, Revilla Martín, Isabel, Fernandes, Ángela, Barros, Lillian, Vivar Quintana, Ana María
Tipo de recurso: conjunto de datos
Estado:Versión borrador
Fecha de publicación:2026
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/169120
Acceso en línea:http://hdl.handle.net/10366/169120
Access Level:acceso embargado
Palabra clave:Chikpea
Co-products
Physicochemical profile
Antinutrients
Techno-functional properties
3309 Tecnología de Los Alimentos
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repository_id_str
spelling Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]López-Calabozo, RocíoLiberal, ÂngelaRevilla Martín, IsabelFernandes, ÁngelaBarros, LillianVivar Quintana, Ana MaríaChikpeaCo-productsPhysicochemical profileAntinutrientsTechno-functional properties3309 Tecnología de Los Alimentos[EN]The consumption of chickpea flour has increased significantly in recent years. The processing of chickpeas into flour produces several co-products that could be reintroduced for human and animal consumption. In this study, two co-products obtained from dry dehulling chickpeas, as a preliminary step to obtaining flour, have been characterized. The proximal composition, fatty acids, amino acids, minerals, B vitamins, bioactive compounds, antioxidant activity, antinutrient composition and techno functional properties of both were analyzed. The product obtained from dehulling, which corresponds to the abrasion of the outer part of the chickpea, showed a nutritional and techno-functional profile similar to that of chickpea flour, with a high protein content, antioxidant capacity and functional properties suitable for food use. The product obtained from the peeler's aspiration system, consisting of chickpea hulls, is rich in fiber and minerals, especially calcium, with high water retention and firmness of the gel. Both by-products have balanced amino acids and low levels of antinutrients, making them promising sustainable ingredients for food formulations.Universidad de Salamancainfo202620262026info:eu-repo/semantics/datasetinfo:eu-repo/semantics/drafthttp://hdl.handle.net/10366/169120reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)Inglés0112_TRANSCOLAB_PLUS_2_PAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/embargoedAccessoai:gredos.usal.es:10366/1691202026-06-07T06:28:51Z
dc.title.none.fl_str_mv Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
title Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
spellingShingle Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
López-Calabozo, Rocío
Chikpea
Co-products
Physicochemical profile
Antinutrients
Techno-functional properties
3309 Tecnología de Los Alimentos
title_short Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
title_full Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
title_fullStr Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
title_full_unstemmed Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
title_sort Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
dc.creator.none.fl_str_mv López-Calabozo, Rocío
Liberal, Ângela
Revilla Martín, Isabel
Fernandes, Ángela
Barros, Lillian
Vivar Quintana, Ana María
author López-Calabozo, Rocío
author_facet López-Calabozo, Rocío
Liberal, Ângela
Revilla Martín, Isabel
Fernandes, Ángela
Barros, Lillian
Vivar Quintana, Ana María
author_role author
author2 Liberal, Ângela
Revilla Martín, Isabel
Fernandes, Ángela
Barros, Lillian
Vivar Quintana, Ana María
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Chikpea
Co-products
Physicochemical profile
Antinutrients
Techno-functional properties
3309 Tecnología de Los Alimentos
topic Chikpea
Co-products
Physicochemical profile
Antinutrients
Techno-functional properties
3309 Tecnología de Los Alimentos
description [EN]The consumption of chickpea flour has increased significantly in recent years. The processing of chickpeas into flour produces several co-products that could be reintroduced for human and animal consumption. In this study, two co-products obtained from dry dehulling chickpeas, as a preliminary step to obtaining flour, have been characterized. The proximal composition, fatty acids, amino acids, minerals, B vitamins, bioactive compounds, antioxidant activity, antinutrient composition and techno functional properties of both were analyzed. The product obtained from dehulling, which corresponds to the abrasion of the outer part of the chickpea, showed a nutritional and techno-functional profile similar to that of chickpea flour, with a high protein content, antioxidant capacity and functional properties suitable for food use. The product obtained from the peeler's aspiration system, consisting of chickpea hulls, is rich in fiber and minerals, especially calcium, with high water retention and firmness of the gel. Both by-products have balanced amino acids and low levels of antinutrients, making them promising sustainable ingredients for food formulations.
publishDate 2026
dc.date.none.fl_str_mv 2026
2026
2026
info
dc.type.none.fl_str_mv info:eu-repo/semantics/dataset
info:eu-repo/semantics/draft
format dataset
status_str draft
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/169120
url http://hdl.handle.net/10366/169120
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv 0112_TRANSCOLAB_PLUS_2_P
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/embargoedAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv embargoedAccess
dc.publisher.none.fl_str_mv Universidad de Salamanca
publisher.none.fl_str_mv Universidad de Salamanca
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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