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Selenium-enriched chickpea beverage powders: How particle size shapes composition and functionality.

Frineth de la Luz Limón-Aguilera¹, Anayansi Escalante-Aburto², Israel García-Cano³

¹Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849, Monterrey, Nuevo León, Mexico.

|December 31, 2025

Summary

Sifting germinated chickpea powders enhanced protein and solubility. Formulations with fish oil showed the highest protein content and improved water solubility index (WSI), with reduced rapidly digestible starch.

Keywords:

Chickpea Functional beverages Morphological properties Particle size Selenium biofortification Starch digestibility Techno-functional properties

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Area of Science:

Food Science
Nutritional Biochemistry
Agricultural Science

Background:

Germinated chickpea flour is a potential source of plant-based protein.
Selenium biofortification and fish oil addition can enhance nutritional profiles.
Extrusion processing and sifting are methods to modify food powder properties.

Purpose of the Study:

To investigate the effects of sifting on the nutritional and functional properties of extruded germinated chickpea powders.
To evaluate the impact of selenium biofortification and fish oil addition on these powders.
To determine the optimal formulation for enhanced protein content, solubility, and starch digestibility.

Main Methods:

Germinated chickpea flour was processed with or without selenium biofortification and fish oil.
Extrusion processing was used to create powders.
Sifting was employed to separate fine fractions.
Proximate analysis, water solubility index (WSI), rapidly digestible starch (RDS) content, and fatty acid profiles were determined.

Main Results:

Sifting increased protein content and WSI in all formulations.
The non-selenized germinated chickpea and fish oil formulation exhibited the highest protein content (23.63 g/100 g DW) and a significant increase in WSI after sifting (18.76% to 37.71%).
This formulation also showed lower RDS content compared to most other chickpea powders.
Selenium-biofortified chickpea without fish oil (SSWW) was the only formulation containing linoleic and linolenic acids.
Fine fractions were enriched in glutamic acid, aspartic acid, and arginine, contributing to improved WSI.

Conclusions:

Sifting is an effective method to enhance the protein content and water solubility of extruded germinated chickpea powders.
Formulations combining germinated chickpea with fish oil offer superior nutritional and functional properties.
Selenium biofortification and specific amino acid profiles play a role in the overall quality of chickpea-based food products.