The Effects of Fungal Infection on the Chemical and Functional Properties of Chickpeas(Cicer arietinum) and Faba Beans (Vicia faba)

✍ Scribed by Sarantinos, James; Hung, Tran V; Black, Robert G; Brouwer, Jan Bert

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 637 KB
• Volume: 70
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199602)70:2<197::aid-jsfa483>3.0.co;2-q

✦ Synopsis

We investigated the effects of fungal infection on the chemical composition and functional properties of 'healthy' and 'diseased' chickpeas and faba beans which were classified on the basis of visual contamination. Following fungal testing, the 'diseased' seeds were shown to possess relatively low levels of potentially toxigenic fungi as a proportion of the total number of colonies, which was also lower than expected. Mycotoxins could not be detected in either crop. There were no appreciable differences in the average moisture, ash, crude fat, crude protein and acid detergent fibre contents between the 'healthy' and 'diseased grain of both chickpeas and faba beans. Hydration capacity of the whole seeds did not differ between 'healthy' and 'diseased' grain samples of both chickpeas and faba beans. However, hard seed coatedness was greater in both 'diseased' chickpeas and faba beans compared with the 'healthy' samples. Water and oil absorption capacities were affected by disease in the chickpea and faba bean flours, although the effects were inconsistent between the two seed types. The foaming characteristics of the 'diseased' chickpea and faba bean flours were severely affected.