Abstract
To our knowledge, there is no study on the relationship between molecular spectral features and nutrient availability in chickpeas. The purpose of this study was to reveal molecular structure spectral profiles among cool-season adapted CDC chickpea varieties and detect the molecular structure changes induced by thermal processing methods using vibrational Fourier-transform infrared (FTIR) spectroscopy. Three varieties of chickpea samples (CDC Alma, Cory, Frontier) were finely ground using a 0.12 mm screen. Spectral analyses were conducted using a JASCO FTIR-4200 spectroscope with Spectra Manager II software in the mid-infrared region from ca. 4000−800 cm−1 with a 4 cm−1 resolution. Data were analyzed using the “Mixed” procedure of SAS 9.4. Multiple regression was performed with PROC REG analysis for variable selection. Results showed that amide I area was higher (p = 0.038) in CDC Frontier than CDC Cory (30.85 vs. 24.64 AU). Amide I peak height (p = 0.028) was also higher in CDC Frontier and CDC Alma (0.45 AU in both) than CDC Cory (0.36 AU). Cellulosic compound (CEC) to total CHO (TCHO) area ratio was higher in CDC Frontier (0.05 AU) than the other two varieties (0.14 AU in both). As to thermal treatment impact, the results showed that total amide area was higher (p = 0.013) with autoclave and microwave heating (47.38 and 45.19 AU, respectively) than dry heating (33.06 AU). The CEC area was also higher (p < 0.001) for autoclave and microwave heating (3.74 and 3.61 AU, respectively) than dry heating (2.20 AU). Moreover, the ratio of amide I to II height was higher (p = 0.022) with microwave heating than dry heating (1.44 vs. 1.16 AU, respectively). Relationship analysis showed that the effective degraded crude protein (EDCP) and bypass dry matter (% BDM) were associated with STCHO peaks and CEC height (p < 0.05, R2 = 0.68). Also, feed milk value (FMVDVE) was associated with STC1, STC_A, and CEC_A (p < 0.05, R2 = 0.85). In conclusion, vibrational molecular spectroscopy mid-infrared FTIR was able to reveal different molecular spectral characteristics among the cool-season adapted CDC chickpea varieties and detect molecular structure changes induced by thermal processing (dry heating, autoclaving, and microwave heating).