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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #428562
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Compositional, structural, and functional properties of dietary fiber from Desi chickpea hulls affected by extraction approaches

Author
item LI, YILIN - Virginia Tech
item HONG, SHAN - Kansas State University
item XU, ZHIYUAN - Virginia Tech
item YANG, JUNG MUN - Virginia Tech
item SIVAKUMAR, KAVIN - Volunteer
item RAJPUROHI, BIPIN - Kansas State University
item LI, YONGHUI - Kansas State University
item Haff, Ronald
item Vandemark, George
item HUANG, HAIBO - Virginia Tech
item Xu, Yixiang

Submitted to: Journal of Food Measurement and Characterization
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/20/2025
Publication Date: 12/30/2025
Citation: Li, Y., Hong, S., Xu, Z., Yang, J., Sivakumar, K., Rajpurohi, B., Li, Y., Haff, R.P., Vandemark, G.J., Huang, H., Xu, Y. 2025. Compositional, structural, and functional properties of dietary fiber from Desi chickpea hulls affected by extraction approaches. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03881-8.
DOI: https://doi.org/10.1007/s11694-025-03881-8

Interpretive Summary: Chickpea hulls(CPH), byproducts obtained from chickpea seed processing, are a promising source of dietary fiber due to their high fiber content and abundant availability. However, utilization of CPHs-fiber has been hindered by impurities and limited functional properties. This study aims to utilize the extraction methods to extract dietary fibers (DF) from CPHs and investigate the effects of the extraction methods on the physicochemical, structural, and functional properties of CPHs-derived DFs. The extraction processes not only effectively removed the non-fibrous components but also modified their physicochemical and structural properties, consequently enhancing functional properties. The results demonstrated the potential effectiveness of extraction methods in converting CPHs into dietary fiber as a high-value food ingredient.

Technical Abstract: This study aims to utilize three extraction methods (alkaline (AT), hydrothermal (HT), and hydrothermal-alkaline (HA) to extract dietary fibers (DF) from CPHs and investigate the effects of the extraction methods on the physicochemical, structural, and functional properties of CPHs-derived DFs. The results revealed that all three extraction methods reached higher fiber production, with fiber yields ranging from 66 to 81%. The extraction processes removed the non-lignocellulosic components (e.g., lipid, protein, and starch) and modified fiber properties and structure as reflected by reduced particle size, increased crystallinity index, and more porous structure. These physical and structural changes were linked to their improved functional properties. Compared to original CPHs counterparts, HT-derived dietary fibers exhibited the highest water holding (a 61% increase) and swelling (a 36% increase) capacities. HA treatment enhanced their glucose binding capacity from 350.0 to 780.6 mg/g and sodium cholate binding capacity from 27.5 mg/g to 68.5 mg/g. In addition, HA also led to the conversion of insoluble dietary fibers (IDFs) to soluble dietary fibers (SDFs) with an increased SDF yield of 8.6%; however, it did so at the expense of a low total fiber yield. The study maximizes the recovery of high-quality DFs and enhances their functionality for potential food applications with improved health-related attributes.