Potential impact of rising atmospheric CO2 on quality of grains in chickpea (Cicer arietinum L.)

Food Chem. 2015 Nov 15:187:431-6. doi: 10.1016/j.foodchem.2015.04.116. Epub 2015 Apr 27.

Abstract

Experiments were conducted in open-top chambers to assess the effect of atmospheric CO2 enrichment (E-CO2) on the quality of grains in chickpea (Cicer arietinum L.) crop. Physical attributes of the grains was not affected, but the hydration and swelling capacities of the flour increased. Increase in carbohydrates and reduction in protein made the grains more carbonaceous (higher C:N) under E-CO2. Among other mineral nutrients, K, Ca and Zn concentrations decreased, while P, Mg, Cu, Fe, Mn and B concentrations did not change. The pH, bulk density and cooking time of chickpea flour remained unaffected, although the water absorption capacity of flour increased and oil absorption reduced. Results suggest that E-CO2 could affect the grain quality adversely and nutritional imbalance in grains of chickpea might occur.

Keywords: Carbon-di-oxide; Chickpea; Grain protein; Nutrient; Physical attribute.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amino Acids / analysis
  • Carbon Dioxide / analysis*
  • Carbon Dioxide / pharmacology*
  • Cicer / chemistry*
  • Cicer / drug effects
  • Cicer / growth & development*
  • Cooking
  • Dietary Carbohydrates / analysis
  • Food Quality
  • Nutritive Value
  • Phenol / analysis
  • Plant Proteins, Dietary / analysis
  • Proline / analysis
  • Seeds / chemistry
  • Seeds / drug effects
  • Seeds / growth & development

Substances

  • Amino Acids
  • Dietary Carbohydrates
  • Plant Proteins, Dietary
  • Carbon Dioxide
  • Phenol
  • Proline