Document Type

Dissertation - Open Access

Award Date


Degree Name

Doctor of Philosophy (PhD)

Department / School

Dairy and Food Science

First Advisor

Clifford Hall


Chickpea (cicer arietinum) samples from five distinct varieties (crown, royal, orion, sierra, and frontier) were subjected to varying storage conditions to investigate the impact of temperature and relative humidity (rh) on their chemical, functional, physical properties, and vitamin b profile. over 360 days, samples were stored at two temperatures (21°c and 40°c) and three rh levels (40%, 55%, 65%), with collections made every 90 days. initial observations focused on key chemical properties including moisture, protein, fat, and total starch content. subsequently, protein and starch fractions were isolated for further analysis, employing techniques such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page) to identify protein bands, fourier transform infrared spectroscopy (ft-ir) to examine amid ii structures, and scanning electron microscopy (sem) to assess granular structure. additionally, functional properties such as pasting behavior, water holding capacity (whc), oil holding capacity (ohc), water solubility and absorption index (wsi and wai), as well as foaming and emulsion capacity (fc and ec) were evaluated. furthermore, the effects of storage conditions on the vitamin b profile were investigated, analyzing levels of thiamin (b1), riboflavin (b2), niacin (b3), pyridoxin (b6), and folic acid (b9) using hplcuv. while slight decreases were observed in fat, starch, and protein content, most varieties exhibited no significant (p>0.05) differences under harsh conditions (40°c and 65% rh). also, frontier protein content was significantly (p≤0.05) the highest after 180 and 360 days of storage that can be considered for protein isolation industry. while royal had the highest total starch content which significantly (p≤0.05) decreased after 180 and 360 days in 65% rh and 40°c condition, frontier had the lowest total starch content in 55% rh and 40 °c after 360 days. furthermore, functional properties such as whc changed significantly (p≤0.05) for orion and frontier after 180 days under 40°c but wai, wsi, fc, and ec changed significantly (p≤0.05) for all varieties for harsh conditions after 180 days. sds-page analysis indicated the disappearance of certain bands, while ft -ir results suggested increased aggregation and random coil content under harsh conditions for all varieties. the vitamin content and gel strength for all varieties showed a decline, whereas peak viscosities increased after 360 days of storage under harsh conditions (40°c and 65% rh). these findings underscore the importance of optimal storage conditions to preserve chickpeas' nutritional quality and functional properties over extended periods.

Library of Congress Subject Headings

Chickpea -- Storage.


South Dakota State University



Rights Statement

In Copyright