Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.)

Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.)

Chickpea consumption may be beneficial in the prevention of chronic degenerative diseases due to the presence of bioactive compounds. Sprouting and elicitation have been suggested as methods to enhance the nutritional and biofunctional properties of legumes. This study aims to evaluate the effect of...

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Bibliographic Details
Main Authors: Alejandra Linares-Castañeda, Cristian Jiménez-Martínez, Ana Elena Cedillo-Olivos, Yair Cruz-Narváez, Luis Jorge Corzo-Ríos
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Chickpea
Sprouting
Elicitation
Protein
Polyphenols
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000952
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