Desalegn, B.B. (2015) Effect of soaking and germination on proximate composition, mineral bioavailability and functional properties of chickpea flour. Food and Public Health, 5 (4). pp. 108-113.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to ICRISAT researchers only |
Abstract
The objective of this study was to assess the effect of soaking and germination on proximate composition, mineral bioavailability (Fe, Zn and Ca) and functional properties (bulk density, water absorption and oil absorption capacity) of chickpea. Chickpea seeds were soaked for 24hrs or soaked and germinated subsequently each for 24hrs. Standard methods and analytical procedures were used to analyze proximate composition, minerals, anti-nutrients and functional properties. The result revealed that, soaking and germination significantly (p<0.05) decreased protein and fiber contents, but increased carbohydrate contents and energy. Likewise, soaking and germination statistically (p<0.05) increased bioavailability of Fe and Ca. As conclusion, soaking and germination can be used for improvement of nutrient bioavailability and nutrient density.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Soaking, Germination, Kabuli chickpea, Bioavailability |
| Author Affiliation: | Food Science and Post-harvest Technology Program Coordinator, School of Nutrition, Food Science and Technology, Hawassa University, Southern Ethiopia |
| Subjects: | Plant Production |
| Divisions: | Chickpea |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 13 Aug 2015 05:21 |
| Last Modified: | 13 Aug 2015 05:21 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/13683 |
Actions (login required)
 |
View Item |
