Gluten-free bulgur from selected chickpea cultivars: Nutritional and functional evaluation

Abstract

This study aimed to assess mineral bioavailability and protein-derived energy (EC 1924/2006) in chickpea-based bulgur (Bahadir and Gokce), while providing a nutritious alternative suitable for celiac patients. The study also aims to assess mineral intake adequacy ratio (MIAR) from one serving of chickpea-based bulgur for adults aged 31–50 based on Dietary Reference Intakes (DRIs) while evaluating samples' chemical and cooking properties, total phenolic content (TPC), antioxidant activity, texture, and acceptability. Protein contents of bulgurs from Bahadir and Gokce were 33.4 % and 29.0 %, respectively, and both can be labeled as “high in protein” (EC 1924/2006). Mineral contents (except K and Ca) of Gokce were significantly higher than those of Bahadir (p < 0.05). In vitro mineral bioavailability ranged from 42.3 % (Cu) to 91.8 % (Zn). The lowest MIAR by consumption of a portion bulgur 20.6, 30.3, 12.2, 4.9, 66.3, 11.7, 45.5, 12.4 and 2.6 % for Mg, P, K, Ca, Mn, Fe, Cu, Zn and Se, respectively. Bulgur production did not have any significant effect on TPC or antioxidant activity of cultivars (p > 0.05). Furthermore, differences in bulgur texture between cultivars were not significant (p > 0.05), while Bahadir scored higher in product acceptability traits (overall 5.13, indicating moderate consumer preference). Bulgur yield and cooking properties are similar in both cultivars. Bahadir shows higher protein content and mineral bioavailability, while Gokce is characterized by greater brightness. The study's findings on mineral bioavailability, MIAR, and protein-derived energy emphasize crucial nutritional indicators, supporting the use of chickpeas in bulgur as a cost-effective, wholesome, gluten-free option meeting dietary needs.