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<p>Diversifying plant-based products using alternative vegetal sources represents a strategic approach to expanding market variety and nutritional quality in a sector currently dominated by soy and pea.&#xa0;This study investigated the physicochemical, nutritional, and techno-functional properties of the Algerian chickpea variety <i>FLIP 9013 C</i> (<i>Kabuli</i> type). Mass modeling was employed to develop regression equations correlating seed mass with key physical attributes, selecting optimal models on the basis of the highest coefficient of determination (R<sup>2</sup>) and lowest Mean Absolute Error (MAE) and Root Mean Square Error (RMSE). Proximate analysis revealed nitrogen content (3.73 ± 0.02%), fat content (7.41 ± 0.74%), moisture content (8.84 ± 0.20%), ash content (2.80 ± 0.06%), total carbohydrate content (66.47 ± 0.63%) and a remarquable fiber content (15.21 ± 0.01%). Phytochemical profiling revealed total phenolic content of 1.90&#xa0;mg GAE/g, condensed tannins content of 0.926&#xa0;mg CAE/g, and flavonoids content of 0.443&#xa0;mg QE/g. The acetonic extract exhibited low DPPH radical scavenging activity (3.17&#xa0;mg Tr E/100&#xa0;g with an inhibition rate of 4.20%), while ABTS radical scavenging activity was comparatively higher (75.07&#xa0;mg Tr E/100&#xa0;g with an inhibition rate of 44.35%). The highest activity was the FRAP activity which was 145.22&#xa0;mg Tr E/100&#xa0;g with an inhibition rate of 65.02%. The Chickpea flour exhibited high water (118%) and oil holding capacities (217.17%), along with a notable foaming (173.33%), emulsifying (58.79%), gelling (8%), and swelling capacities (5&#xa0;mL/g). Regarding physical properties, quadratic regression models showed strong correlations between seed mass and various attributes, including thickness (T; R<sup>2</sup> = 67.78), arithmetic mean diameter (Da; R<sup>2</sup> = 90.97) and ellipsoid volume (V<sub>ellip</sub>; R<sup>2</sup> = 90.09), whereas the quadratic regression model for predicting sees mass based on the projected area perpendicular to length (P<sub>L</sub>) emerged as the most reliable predictor, achieving a high coefficient of determination (R<sup>2</sup> = 91.68) and a low Mean Absolute Error, Root Mean Square Error (MAE = 0.0132&#xa0;g; RMSE = 0.0189, respectively), providing insights for optimizing chickpea processing machinery, thus improving industrial efficiency. These findings underscore the potential of <i>FLIP 9013 C</i> chickpea as a functional, nutrient-rich alternative for plant-based products and support its industrial application through optimized processing.</p>

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Comprehensive characterization of Algerian Chickpea (cicer arietinum L.): nutritional profile, Bioactive compounds, techno-functional properties, physical traits, and mass modeling

  • 期刊论文

  • 发表日期：

    2026年6月19日

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  • Aya Hamioud,
  • Farida Benmeziane-Derradji,
  • Nada Bougriou,
  • Lynda Djermoune-Arkoub,
  • leila Benatallah,
  • Halima Boughellout

摘要

Diversifying plant-based products using alternative vegetal sources represents a strategic approach to expanding market variety and nutritional quality in a sector currently dominated by soy and pea. This study investigated the physicochemical, nutritional, and techno-functional properties of the Algerian chickpea variety FLIP 9013 C (Kabuli type). Mass modeling was employed to develop regression equations correlating seed mass with key physical attributes, selecting optimal models on the basis of the highest coefficient of determination (R2) and lowest Mean Absolute Error (MAE) and Root Mean Square Error (RMSE). Proximate analysis revealed nitrogen content (3.73 ± 0.02%), fat content (7.41 ± 0.74%), moisture content (8.84 ± 0.20%), ash content (2.80 ± 0.06%), total carbohydrate content (66.47 ± 0.63%) and a remarquable fiber content (15.21 ± 0.01%). Phytochemical profiling revealed total phenolic content of 1.90 mg GAE/g, condensed tannins content of 0.926 mg CAE/g, and flavonoids content of 0.443 mg QE/g. The acetonic extract exhibited low DPPH radical scavenging activity (3.17 mg Tr E/100 g with an inhibition rate of 4.20%), while ABTS radical scavenging activity was comparatively higher (75.07 mg Tr E/100 g with an inhibition rate of 44.35%). The highest activity was the FRAP activity which was 145.22 mg Tr E/100 g with an inhibition rate of 65.02%. The Chickpea flour exhibited high water (118%) and oil holding capacities (217.17%), along with a notable foaming (173.33%), emulsifying (58.79%), gelling (8%), and swelling capacities (5 mL/g). Regarding physical properties, quadratic regression models showed strong correlations between seed mass and various attributes, including thickness (T; R2 = 67.78), arithmetic mean diameter (Da; R2 = 90.97) and ellipsoid volume (Vellip; R2 = 90.09), whereas the quadratic regression model for predicting sees mass based on the projected area perpendicular to length (PL) emerged as the most reliable predictor, achieving a high coefficient of determination (R2 = 91.68) and a low Mean Absolute Error, Root Mean Square Error (MAE = 0.0132 g; RMSE = 0.0189, respectively), providing insights for optimizing chickpea processing machinery, thus improving industrial efficiency. These findings underscore the potential of FLIP 9013 C chickpea as a functional, nutrient-rich alternative for plant-based products and support its industrial application through optimized processing.