Nutritional and biochemical characterization of lentil, chickpea, and quinoa
Main Article Content
Keywords
antioxidants, cereals, chickpeas, lentils, protein, pulses, quinoa
Abstract
In this study, a random sample of chickpeas, lentils, and quinoa was characterized physically, chemically, and nutritionally. The results showed that lentils had a higher level of protein (21%), while chickpeas had higher moisture content (16.1%). Lentils and quinoa contained the same amount of fiber (14%). Mineral content was evaluated in all samples, with quinoa showing the highest amounts of copper (79.63 mg/kg), zinc (24.3 mg/kg), phosphorus (4064 mg/kg), and magnesium (3625 mg/kg). Chickpeas, on the other hand, had higher amounts of sodium (2133 mg/100g) and calcium (1304 mg/100g). Chickpeas also contained higher amounts of ascorbic acid (67 mg/100g), thiamine (1.83 mg/100g), riboflavin (2.03 mg/100g), niacin (23.3 mg/100g), and α-tocopherol (29 mg/100g) compared to quinoa and lentils. Lentils had a higher amount of folate (477.5 µg/100g). Chickpeas also contained higher levels of leucine (7.13 g/100g) and phenylalanine (5.7 g/100g). The total amino acid content in lentils was 37.89 g/100g, with the highest amounts of leucine (7.2 g/100g) and lysine (7.26 g/100g). Quinoa contained the richest amount of leucine (7.03 g/100g), and the total amino acid content in quinoa was 34.93 g/100g. In conclusion, all the samples showed different nutrient values across the grains. Quinoa exhibited higher values in bioactive compounds. Due to their higher nutritional content, these grains are recommended for daily intake.
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Garg, P., & Brar, J. K. (2017). Development and organoleptic evaluation of nutritious bars by using defatted peanut flour, roasted soybean seeds for gym trainees. Chemical Science and Review Letters, 6(23), 2051–2057.
Graf B. L., Rojas‐Silva P., Rojo L. E., Delatorre‐Herrera J., Baldeón M. E., Raskin I. (2015). Innovations in health value and functional food development of quinoa (Chenopodium quinoa Willd.). Comprehensive Reviews in Food Science and Food Safety., 14(4), 431–45. https://doi.org/10.1111/1541-4337.12135
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Han H., Baik B. K. (2008). Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. International Journal of Food Science & Technology., 43(11), 1971–8. https://doi.org/10.1111/j.1365-2621.2008.01800.x
Hirose Y., Fujita T., Ishii T., & Ueno N. (2010). Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. Food Chemistry., 2010 119(4), 1300–1306. https://doi.org/10.1016/j.foodchem.2009.09.008
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Jukanti, A.K., Gaur, P.M., Gowda, C.L., & Chibbar, R. N. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinum L.): A review. British Journal of Nutrition, 108(S1), S11–S26. https://doi.org/10.1017/S0007114512000797
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Kaur, R., & Prasad, K. (2021). Technological, processing and nutritional aspects of chickpea (Cicer arietinum) – A review. Trends in Food Science & Technology, 109, 448–463. https://doi.org/10.1016/j.tifs.2021.01.044
Kaur, R., Ahluwalia, P., Sachdev, P.A., & Kaur, A. (2018). A development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient. Journal of Food Science and Technology, 55(9), 3584–3591. https://doi.org/10.1007/s13197-018-3284-x
Khattak, A.M., Ullah, S., Anjum, F., Shah, H.U., & Alam, S. (2021). Proximate composition and mineral content of selected chickpea cultivars. Sarhad Journal of Agriculture, 37(2), 683–689. https://doi.org/10.17582/journal.sja/2021/37.2.683.689
Lagarda, M. J., García-Llatas, G., & Farré, R. (2006). Analysis of phytosterols in foods. Journal of Pharmaceutical and Biomedical Analysis, 41(5), 1486–1496. https://doi.org/10.1016/j.jpba.2006.02.052
Lake, L., Kutchartt, D. G., Calderini, D. F., & Sadras, V. O. (2021). Critical developmental period for grain yield and grain protein concentration in lentil. Field Crops Research, 270, 108203. https://doi.org/10.1016/j.fcr.2021.108203
Lebiedzińska, A., Marszałł, M. L., Kuta, J., & Szefer, P. (2007). Reversed-phase high-performance liquid chromatography method with coulometric electrochemical and ultraviolet detection for the quantification of vitamins B1 (thiamine), B6 (pyridoxamine, pyridoxal, and pyridoxine) and B12 in animal and plant foods. Journal of Chromatography A, 1173(1–2), 71–80. https://doi.org/10.1016/j.chroma.2007.09.072
Lee M.J., & Sim K.H. (2018). Nutritional value and the kaempferol and quercetin contents of quinoa (Chenopodium quinoa Willd.) from different regions. Korean Journal of Food Science and Technology. 2018 ;50(6):), 680–7.
León-López, L., Escobar-Zúñiga, Y., Salazar-Salas, N.Y., Mora Rochín, S., Cuevas-Rodríguez, E.O., Reyes-Moreno, C., & Milán-Carrillo, J. (2020). Improving polyphenolic compounds: Antioxidant activity in chickpea sprouts through elicitation with hydrogen peroxide. Foods, 9(12), 1791. https://doi.org/10.3390/foods9121791
Liu, Y., Ragaee, S., Marcone, M.F., & Abdel-Aal, E.S. (2020). Composition of phenolic acids and antioxidant properties of selected pulses cooked with different heating conditions. Foods, 9(7), 908. https://doi.org/10.3390/foods9070908
Madurapperumage, A., Tang, L., Thavarajah, P., Bridges, W., Shipe, E., Vandemark, G., & Thavarajah, D. (2021). Chickpea (Cicer arietinum L.) as a source of essential fatty acids–A biofortification approach. Frontiers in Plant Science, 12, 2204. https://doi.org/10.3389/fpls.2021.734980
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Jul 1, 2025
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Anjum, S. A., Muhammad Umair Arshad, Ali Imran, Rafique, H., & Tawfiq Alsulami. (2025). Nutritional and biochemical characterization of lentil, chickpea, and quinoa. Italian Journal of Food Science, 37(3), 300-310. https://doi.org/10.15586/ijfs.v37i3.2837
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Anjum, S. A., Muhammad Umair Arshad, Ali Imran, Rafique, H., & Tawfiq Alsulami. (2025). Nutritional and biochemical characterization of lentil, chickpea, and quinoa. Italian Journal of Food Science, 37(3), 300-310. https://doi.org/10.15586/ijfs.v37i3.2837