Attia, R.S. and El-Tabey Shehata, A.M. and Aman, M.E. and Hamza, M.A. (1994) Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.). Food Chemistry, 50 (2). pp. 125-131.
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Abstract
The whole dry seeds of two chickpea cultivars were studied before and after cooking and before and after decortication. Differences between cultivars were less pronounced than those due to cultivation in different agroclimatic regions. Decortication caused considerable losses in dietary fibre components, Ca, Zn, Mg, K, polyphenols and ash contents. Significant increases in reducing sugars, crude protein, ether extract and starch contents and in-vitro protein digestibility were noticed. Decortication made no significant changes in phytic acid content or trypsin inhibitor activity. Significant and marked losses in ash (34 ~9%), sugar (32~2%), oligosaccharide (30-34%), mineral and antinutritional factor contents occurred upon cooking the seeds. Losses in minerals varied from 6.3 to 50.6 depending upon the element, the cultivar and the growing region. Percentage losses in phytic acid, polyphenols and trypsin inhibitor activity were in the ranges 24-34-5%, 58.7-62.2% and 53-6-59.9%, respectively. However, significant increases in dietary fibre components (8-20%) and in-vitro protein digestibility (10%) were observed
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Chickpeas, composition,cooking, food processing, nutritive value |
| Author Affiliation: | Department of Food Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, El-Chatby 21526, Egypt |
| Subjects: | Plant Production |
| Divisions: | Chickpea |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 09 Mar 2016 05:31 |
| Last Modified: | 09 Mar 2016 05:31 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14215 |
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