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The impact of storage conditions, such as 40 °C, high humidities (55% and 65%), and storage (360 days), on the nutritional value, pasting, and functional properties, color differences, and quality of protein and starch in five Chickpea (Cicer arietinum) cultivars (Crown, Royal, Sierra, Orion, and Frontier) was determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%), and MC increased over time for all samples stored at 55% and 65% RH and 21 °C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all cultivars during storage. Under the same storage conditions (65% RH and 40 °C treatment), the Frontier variety had significantly higher PC at day zero (24.0 ± 0% dwb) and 360 (23.9 ± 0.2% dwb) compared to other cultivars, while no significant differences existed between other cultivars. A general upward trend in the pasting data was observed for all cultivars of the 360-day stored samples. In contrast, the gel firmness of the gels formed during Rapid Visco Analysis (RVA) was lower for the 360-day samples. Emulsion capacity (EC) and Foaming capacity (FC) changed significantly in all samples over time under the effects of different variables. Color analysis revealed reduced yellowness in all samples during storage. Also, lightness values decreased over time, indicating seed darkening during storage. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed the disappearance of major protein bands around 37 and 55 kDa after 360 days, indicating protein aggregation and structural alterations. Fourier transform infrared spectroscopy (FTIR) of amide II structures indicated interactions and differences in the secondary structure of proteins in the samples stored for 360 days. Starch analysis via SEM revealed protein-coated starch granules, indicating protein-starch interactions occurred during storage. Harsh storage conditions (65% RH and 40 °C) significantly affected nutritional quality, functional and pasting properties, and protein chemistry of chickpeas and should be avoided for extended storage.
Pournaki et al. (Wed,) studied this question.