This study investigated the impact of hydrolyzed plant proteins on the physical, thermal, and rheological properties of rice flour (RF) for protein fortification for the elderly and general food systems. Faba bean protein concentrate and chickpea flour were first treated with polysaccharide hydrolyzed enzymes (control; CTFP and CTCF, respectively) and subsequentially with protease hydrolyzed enzymes (hydrolyzed protein material; HZFP and HZCF, respectively). The addition of CTFP and HZFP enhanced the swelling power of RF, whereas the CTCF and HZCF exhibited the opposite trends. Adding all controls and hydrolyzed protein materials to RF increased the solubility and gelatinization temperature and decreased the gelatinization enthalpy. The HZFP addition successfully developed the pasting viscosity of RF, whereas the others did not. The RF-HZFP mixture had a higher peak viscosity than RF but lower trough, breakdown, final, and setback viscosities. These findings suggest that the controls and hydrolyzed protein materials studied here could be used as sources for protein fortification of foods, particularly for the elderly, with minimal changes in textural and rheological characteristics, thereby contributing to the development of nutritious and palatable food products.

This study investigated the physicochemical properties of protein-fortified rice flour by mixing rice flour (RF) with untreated and fermented plant proteins. Fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF) were prepared by solid-state fermentation of faba bean protein concentrate (UTFP) and chickpea flour (UTCF) using Bacillus subtilis. FMFP and FMCF exhibited higher crude protein, reducing sugar and starch contents more than their counterparts. The increased rate of essential and branched-chain amino acids in FMFP and FMCF exceeded that of crude protein. Adding plant proteins to RF decreased swelling power (SP) and increased solubility in RF-UTFP and RF-FMFP mixtures, while SP and solubility increased in RF-UTCF and RF-FMCF mixtures. All RF-plant protein mixtures showed higher gelatinization temperature and lower gelatinization enthalpy than RF. Thermal gelation was found in all RF-plant protein mixtures, but the RF-FMCF mixture may form weak and unstable gel structures. The increase in pasting viscosity was minimal for the RF-UTFP and RF-FMFP mixtures but more pronounced for the RF-UTCF and RF-FMCF mixtures. Overall, FMFP may be a potential protein source to supplement the protein deficiency in RF with minimal changes in RF-based foods’ rheological and textural properties.

This study investigated the surface tension and foaming properties of the hot-water extracts of pumpkin leaf and chickpea, as well as the effects of the plant hot-water extracts on white pan bread baking. Propylene glycol alginate (PGA), a synthetic emulsifier widely used in bakery, was used as a control. Pumpkin leaf water extract showed lower surface tension and comparable foaming capacity, compared with chickpea water extract and PGA solution when total solid  0.15% (w/w). Chickpea water extract showed the highest foam stability when total solid  0.15% (w/w). The dough was found to have a weak gel structure, and its viscoelastic properties were not significantly influenced by adding 0.05% or 0.15% (w/w) (based on total solid content) plant water extracts or PGA. The specific volume of the bread increased, and the baking loss was reduced by adding the two plant water extracts of total solid 0.15% (w/w). The hardness and chewiness of the bread crumb were reduced to a level comparable to the crumb containing 0.05% (w/w) PGA. The results showed that the pumpkin leaf water extract could be an effective natural emulsifier with a high phenolic content for bakery products.

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

In this study, we report a controlled one-pot green synthesis of multiwalled carbon nanotubes (MWCNTs) via pyrolysis of sustainable agriculture waste (chickpea peel) at 400 °C in aqueous medium. These MWCNTs demonstrated 7.0 nm diameter, 0.28 nm graphitic spacing with carbonyl, hydroxyl, and carboxylic acid functionality. The D band (presence of sp3 defects) and G band ( E2g mode of graphite) at 1350 cm−1 and 1580 cm−1 originated in Raman spectrum, respectively. The prepared MWCNTs showed blue fluorescence with 10% fluorescence quantum yield in aqueous medium. The MWCNTs showed triple exponential decay characteristics with an average fluorescence lifetime of 4.7 ns. The synthesized MWCNTs revealed a consistent fluorescence in the cytoplasm of 22RV1 human prostate carcinoma cell line without exerting any sign of cytotoxicity. The MWCNTs also exhibited remarkable cytocompatibility in human immortalized prostate epithelial RWPE1 cells.

건강 식품인 병아리콩을 화장품의 원료로 활용하기 위하여 Bacillus subtilis Natto 균주로 병아리콩을 발효한 낫토를 마스크 팩에 적용하여 피부개선 효과를 연구하였다. 병아리콩 낫토를 동결건조하여 얻은 분말을 paste 제형으로 얼굴 마사지 팩에 적용하였다. 50~60대 여성을 대상으로 낫토 팩의 피부개선 효과를 조사하였다. 낫토 팩의 처치 횟수가 증가함에 따라 피부가 개선되며 4회 처치 후 개선 효과가 두드러졌다. 4회 처치 후 수분 함량과 피지 분비량이 각각 8.4±3.6%p와 4.0±2.3%p 증가하였고, 피부 모공과 주름도 각각 1.8±0.3%p와 1.8±0.9%p 감소하였다. 피부 색소침착은 1.3±0.2%p 감소 되었고, 피부 톤은 55.2%에서 55.9%로 0.7±0.2%p 밝아졌다. 병아리콩을 발효하여 얻은 낫토 발효물이 보습, 모공, 주름, 색소침착, 피지분비, 피부톤 등의 피부개선 효과가 있으며, 다양한 기능성 화장품의 원료로 활용 가능성을 확인하였다.

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

The response of chickpea (Cicer arietinum L.) to dual inoculation with Rhizobium (R) and arbuscular mycorrhiza (AM), nitrogen (N) and phosphorus (P) was studied on spore abundance and colonization of AM, nodulation, growth, yield attributes and yield. In all the parameters of the crop the performance of Rhizobium inoculant alone was superior to control. Dual inoculation with Rhizobium and AM in presence of P performed the best in recording number of spore 100g-1 rhizosphere soil and root colonization, number and dry weight of nodule, dry weights of shoot and root, number of pod plant-1 , number of seed pod-1 , seed and stover yields of chickpea. The maximum seed yield of 3.33 g plant-1 was obtained by inoculating chickpea plants with Rhizobium and AM in association with P. From the view point of nodulation, growth, yield attributes and yield of chickpea, dual inoculation with Rhizobium and AM along with P was considered to be the balanced combination of nutrients for achieving the highest output from cultivation of chickpea in Shallow Red Brown Terrace Soil of Bangladesh.

The experiment was conducted at the Ban­gabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur to study the response of chickpea (Cicer arietinum L) to dual inoculation of Rhizobium and arbuscular mycorrhiza, poultry litter, nitrogen, and phosphorus on spore population and colonization, nodulation, growth, yield attributes, and yield. The performance of Rhizobium inoculant alone was superior to control in all the parameters of the crop studied. Among the treatments dual inoculation of Rhizobium and arbuscular mycorrhiza in presence of poultry litter performed best in recording number and dry weight of nodules, dry weight of shoots and roots, number of pods/plant, number of seeds/pod, and seed yields of chickpea. The highest seed yield of 3.96g/plant was obtained by inoculating chickpea plants with dual inoculation of Rhizobium and arbuscular mycorrhiza in association with poultry litter. Treatments receiving dual inoculation of Rhizobium and arbuscular mycorrhiza in presence of nitrogen and phosphorus, Rhizobium inoculant in presence of nitrogen and phosphorus, and that of arbuscular mycorrhiza in presence of nitrogen and phosphorus were similar as that of treatment receiving dual inoculation of Rhizobium and arbuscular mycorrhiza in presence of poultry litter. From the view point of nodulation, growth, yield attributes, and yields of chickpea, dual inoculation of Rhizobium inoculant and arbuscular mycorrhiza along with poultry litter was considered to be the balanced combination of nutrients for achieving the maximum output from cultivation of chickpea in Shallow Red Brown Terrace Soil of Bangladesh.