Table 1.
Proximate composition, anti-nutritional compounds, bioactive compounds, antioxidant activity, and colour characteristics of Apulian black (ABH) and kabuli (KH) chickpea hull used in the formulation of GF fresh pasta (mean value ± standard deviation; one-way ANOVA was applied).
| Parameter | ABH | KH |
|---|---|---|
| Proximate composition | ||
| Carbohydrates (g/100 g d.m.) | 16.30 ± 0.70 a | 1.31 ± 0.68 b |
| Total dietary fibres (g/100 g d.m.) | 65.26 ± 0.69 b | 82.75 ± 0.67 a |
| Proteins (g/100 g d.m.) | 11.26 ± 0.12 a | 7.85 ± 0.08 b |
| Lipids (g/100 g d.m.) | 2.48 ± 0.08 a | 1.22 ± 0.09 b |
| Ashes (g/100 g d.m.) | 4.70 ± 0.04 b | 6.87 ± 0.02 a |
| Anti-nutritional compounds | ||
| Total phytates (mg/g phytic acid d.m.) | 3.82 ± 0.28 a | 1.83 ± 0.01 b |
| Verbascose (mg/g d.m.) | 10.48 ± 0.55 | 1 n.d. |
| Stachyose (mg/g d.m.) | 14.24 ± 0.88 a | 7.35 ± 0.16 b |
| Raffinose (mg/g d.m.) | 25.44 ± 0.38 a | 9.94 ± 0.76 b |
| Soluble sugars | ||
| Sucrose (mg/g d.m.) | 18.5 ± 0.34 a | 9.4 ± 0.50 b |
| Bioactive compounds | ||
| Total phenolic compounds (mg/g ferulic acid d.m.) | 0.81 ± 0.01 a | 0.63 ± 0.03 b |
| Total anthocyanins (mg/kg cyanidin 3-O-glucoside d.m.) | 225.64 ± 0.52 a | 64.77 ± 0.14 b |
| Total carotenoids (mg/kg β-carotene d.m.) | 62.16 ± 0.10 a | 25.01 ± 0.59 b |
| Antioxidant activity (µmol/g Trolox 2 d.m.) | 4.91 ± 0.17 a | 3.34 ± 0.09 b |
| Colour characteristics | ||
| L* | 51.07 ± 0.04 b | 67.90 ± 0.05 a |
| a* | 0.62 ± 0.03 b | 4.69 ± 0.01 a |
| b* | 9.19 ± 0.05 b | 21.12 ± 0.02 a |
1 n.d. = not detected; 2 Trolox = 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid. Different letters in row indicate significant differences (p < 0.05).