Skip to main content
ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » Research » Publications at this Location » Publication #430299
Research Project: Farm to Table Factors: Impact of Production, Processing, and Preparation on Food Composition

Location: Methods and Application of Food Composition Laboratory

Title: Chemical, biochemical, and metabolomic characterization of optimized fermented chickpea (Cicer arietinum L) in comparison to conventional cooking to enhance functional properties and bioaccessibility

Author
item VALDES-ALVARADO, ANDREA JIMENA - University Of Illinois Urbana-Champaign
item GONZALEZ DE MEJIA, ELVIRA - University Of Illinois Urbana-Champaign
item SINGH, JASHBIR - Oak Ridge Institute For Science And Education (ORISE)
item Yadav, Madhav
item Sharma, Brajendra
item Luthria, Devanand

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/3/2026
Publication Date: 5/4/2026
Citation: Valdes-Alvarado, A., Gonzalez De Mejia, E., Singh, J., Yadav, M.P., Sharma, B.K., Luthria, D.L. 2026. Chemical, biochemical, and metabolomic characterization of optimized fermented chickpea (Cicer arietinum L) in comparison to conventional cooking to enhance functional properties and bioaccessibility. Journal of Food Chemistry. 518. Article 149513. https://doi.org/10.1016/j.foodchem.2026.149513.
DOI: https://doi.org/10.1016/j.foodchem.2026.149513

Interpretive Summary: This study aimed to optimize lactic acid fermentation of chickpea and evaluate its effects on health functional indicators compared to traditional cooking. Key indicators assessed included proximate composition, dietary fiber, metabolomics profile, and antioxidant activity. Additionally, the bioaccessibility and functional stability of the fermented product were determined using an in vitro simulated gastrointestinal digestion model. Cooking improved digestibility through starch gelatinization and protein solubility but resulted in a net reduction of bioactive metabolites. Conversely, fermentation enhanced beneficial biochemicals such as phenolics and peptides that help with glycemic regulation. These findings will be of significant value to the food industry to develop value-added products with improved nutritional properties. This research was performed in collaboration with the Department of Food Science and Human Nutrition, University of Illinois, Champaign, IL, and the US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA.

Technical Abstract: The objective was to optimize fermentation of chickpea with Lactiplantibacillus plantarum 299v for a-glucosidase (AG) inhibition and compare outcomes with traditional cooking, including the effects of simulated gastrointestinal digestion. The model indicated optimal conditions of 16.9 h fermentation with 2×10' CFU/mL bacteria and 14% flour, yielding 42% AG inhibition, experimentally confirmed (43%), and increased 70% post-digestion. DPP-IV inhibition increased substantially after digestion in cooked chickpea (16% to 58%), while fermented chickpea maintained high activity before and after digestion (57% to 55%). Similarly, antioxidant capacity was higher in fermented (63%) than in cooked (28%) chickpea before digestion; however, post-digestion activity was 48% and 42%, respectively. Proximate analysis, IR, and NIR spectral fingerprinting confirmed molecular changes across treatments. Metabolomics profiling revealed significant changes in the phytochemicals in raw, fermented, and cooked chickpea. Findings highlight fermentation as a strategy to enhance chickpea functionality for some markers of type 2 diabetes management