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ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Fate of Nutritional and Bioactive Compounds of Innovative Chickpeas- Based Vegan Diets Incorporating Different Vegetables

Hassan Barakat*

Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Kaliuobia, Egypt

*Corresponding Author:
Hassan Barakat
Department of Food Science, Faculty of Agriculture
Benha University, Moshtohor, 13736 Kaluiobia, Egypt
Tel: 002 011 6386902
Fax: 002 011 6386902
E-mail: [email protected]

Received date: June 22, 2014; Accepted date: August 03, 2014; Published date: August 05, 2014

Citation: Barakat H (2014) Fate of Nutritional and Bioactive Compounds of Innovative Chickpeas-Based Vegan Diets Incorporating Different Vegetables. J Nutr Food Sci 4:302. doi: 10.4172/2155-9600.1000302

Copyright: © 2014 Barakat H. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Advances in nutrition research during the past few decades recommended the contribution of vegetarian diets for improving human health and reducing risk diseases. In current study, six innovative ready-to-use and ready-to-eat chickpea-based vegan diets (CVDs) incorporating different vegetables (cauliflower, taro, green zucchini, pea, bean and spinach) at 20% were prepared. These formulated CVDs with 30% chickpea were supplemented by additional edible ingredients. Herein, fate of nutritional and bioactive compounds of those CVDs was investigated. Chemical composition, minerals content, bioactive compounds and antioxidant activity of CVDs before and after cooking were determined. Ready-to-eat CVDs were organoleptically evaluated after stir-frying cooking. Results of composite analysis indicated 67.13 to 71.65, 25. 02 to 33.96, 1.87 to 2. 36, 7. 83 to 9.15, 8.14 to 8.84 and 46.79 to 56.16% for moisture, crude protein, lipids, ash, fiber, and carbohydrates contents in ready-to-use CVDs, respectively. Significant differences (p<0.05) were found between macro- and micro-nutrients content of ready-to-use and ready-to-eat as well as caloric value of CVDs. The ready-to-use CVDs exhibit appropriate content of ascorbic acid, chlorophylls, carotenoids, flavonoids, and flavonols which basically depends on their ingredients. Frying process dramatically reduced the ascorbic acid, chlorophylls, carotenoids, flavonoids, and flavonols contents. High organoleptic acceptability of readyto- eat CVDs was noticed to confirm the consumer attractiveness further. In conclusion, the possibility of healthy ready-to-eat and ready-to-use CVDs incorporated with common consumed vegetables manufacturing could provide a promising approach for improving the human health and dietary pattern practices.

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