Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently increased. In order to demonstrate the effect of thermal processes on the quality of fresh chickpea, the objective of the present work was to evaluate some nutrimental and functional characteristics of raw, steamed and toasted chickpea. The partial chemical composition, total phenols, oligosaccharides, and antioxidant capacities were measured in five genotypes of chickpea. Steamed and toasted chickpea showed up to 8.4 and 25.8% less protein, respectively, than that of raw samples. Oligosaccharides, in general decreased in steamed and toasted fresh grain; however, verbascose increased on average 30.6 and 37.9% in steamed and toasted samples, respectively. Minor changes in total phenolic content were observed a result of the process. Trolox equivalent antioxidant capacity increased up to 3.5 times compared to that of antioxidant capacity of raw samples. Fresh chickpea grain, raw or processed, shows attractive nutritional and antioxidant properties that can contribute to the diet and health of the person who consumes it.

中文翻译：

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蒸和烘烤会降低新鲜喀布尔鹰嘴豆 (Cicer arietinum L.) 的营养质量、总酚和抗氧化能力

Kabuli鹰嘴豆传统上在墨西哥消费。它目前出口到最近需求增加的国家，包括美国。为了证明热处理对新鲜鹰嘴豆质量的影响，本工作的目的是评估生鹰嘴豆、蒸鹰嘴豆和烤鹰嘴豆的一些营养和功能特性。在五种基因型鹰嘴豆中测量了部分化学成分、总酚、低聚糖和抗氧化能力。蒸和烤鹰嘴豆的蛋白质含量分别比原始样品少 8.4% 和 25.8%。低聚糖，一般在蒸和烤的新鲜谷物中减少；然而，蒸和烤样品中的毛蕊花分别平均增加了 30.6% 和 37.9%。该过程的结果是观察到总酚含量的微小变化。与原始样品的抗氧化能力相比，Trolox 等效抗氧化能力提高了 3.5 倍。新鲜的鹰嘴豆谷物，无论是生的还是加工过的，都显示出有吸引力的营养和抗氧化特性，有助于食用它的人的饮食和健康。