In vitro and in vivo digestibility of pea and chickpea powder prepared by cooking and drying treatment

Figures & data

Figure 1. Flow chart of experimental design.

Figure 2. Effects of temperature after 3.0-h processing in water on the content of RDS, SDS, and RS in pea (a) and chickpea (b).

Table 1. Pearson correlation study on revealing relationship of processing temperature and duration of drying at 160°C and 60°C as well as content of RDS, SDS, and RS in pea and chickpea.

	Pea			Chickpea
Processing parameters	RDS	SDS	RS	RDS	SDS	RS
Processing temperature	0.79	0.70	−0.91*^1	0.98*	0.53	−0.96*
Duration of drying at 160°C	0.89	−0.88	0.88	0.99*	−0.99*	0.95
Duration of drying at 60°C	0.43	−0.59	0.46	0.51	−0.86*	0.82*

¹The symbol of * refers to the significant difference (p < .05).

Figure 3. Effects of duration of 160°C drying on the content of RDS, SDS, and RS in pea (a) and chickpea (b); and effects of duration of 60°C drying on the content of RDS, SDS, and RS in pea (c) and chickpea (d).

Table 2. Amylose/amylopectin ratio of raw pea and chickpea, as well as total starch and content of RDS, SDS, and RS in pea and chickpea before and after HCHD and LCLD processing.

	Pea			Chickpea
Parameters	Raw	HCHD	LCLD	Raw	HCHD	LCLD
Amylose/amylopectin ratio	0.36 ± 0.05^ab1	0.37 ± 0.01^a	0.31 ± 0.02^b	0.50 ± 0.04^a	0.49 ± 0.03^a	0.27 ± 0.02^b
Total starch (% of dry matter)	71.07 ± 1.38^a	68.58 ± 1.02^a	65.86 ± 0.85^b	59.88 ± 2.83^a	61.99 ± 1.04^a	60.11 ± 0.38^a
RDS (% of total starch)	–	29.89 ± 1.03^a	16.52 ± 2.13^b	–	33.40 ± 2.06^a	12.71 ± 1.54^b
SDS (% of total starch)	–	44.33 ± 1.90^b	64.50 ± 4.12^a	–	49.52 ± 2.77^b	76.34 ± 4.20^a
RS (% of total starch)	–	25.78 ± 1.27^a	18.98 ± 2.85^b	–	17.08 ± 1.40^a	10.95 ± 0.50^b

¹Numbers denoted with different lowercase letters are significantly different (p < .05) among raw, HCHD-, and LCLD-processed pea or chickpea in the same row.

Figure 4. Blood glucose response to 50 g of glucose powder (Δ), HCHD-processed pea (○), and LCLD-processed pea (□) in healthy subjects (n = 10).

Figure 5. Blood glucose response to 50 g of glucose powder (Δ), HCHD-processed chickpea (○), and LCLD-processed chickpea (□) in healthy subjects (n = 10).

Table 3. In vivo digestibility parameters, including number, age, and BMI of panelists; and GI of the four processed pea and chickpea.

	Gender
	Males	Females	Gender-free
Number of panelists	5	5	10
Age	21.60 ± 1.14^A1	20.08 ± 0.83^A	21.20 ± 1.03
Body mass indices	20.93 ± 0.83^A	20.08 ± 1.38^A	20.58 ± 1.16
GIPea HCHD	62.65 ± 9.47^Aa2	55.39 ± 15.38^Aa	59.02 ± 12.63^a
GIPea LCLD	37.64 ± 9.43^Ac	27.62 ± 9.98^Ab	32.63 ± 10.56^b
GIChickpea HCHD	50.44 ± 6.34^Ab	47.87 ± 25.43^Ab	49.15 ± 17.52^a
GI Chickpea LCLD	37.36 ± 5.60^Ac	26.47 ± 15.19^Ab	31.91 ± 12.22^b

¹Numbers denoted with different lowercase letters are significantly different (p < 0.05) among the four processed samples in the same column.

²Numbers denoted with different capital letters are significantly different (p < 0.05) between male and female panelists in the same row.

Table 4. Pearson correlation coefficients among digestibility properties of the pea and chickpea prepared by HCHD and LCLD.

Pearson correlation	RDS (%)	SDS (%)	RS (%)
GIPea HCHD	0.94* ^1	0.91*	−0.98*
GIPea LCLD	0.93*	0.90*	−0.97*
GIChickpea HCHD	0.93*	0.91*	−0.98*
GIChickpea LCLD	0.93*	0.91*	−0.98*

¹The symbol of * refers to the significant difference (p < 0.05).