Ouazib, M. and Moussou, N. and Oomah, B.D. and et al, . (2015) Effect of processing and germination on nutritional parameters and functional properties of chickpea (Cicer arietinum L.) from Algeria. Journal of Food Legumes, 28 (2). pp. 133-140.
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Abstract
Four processing treatments [soaking (12 & 18h), germination (24 & 48h), boiling, steaming, and roasting (20 & 40min)] were evaluated for their effect on chemical composition, in vitro protein digestibility, antinutrients and functional properties of chickpea (Cicer arietinum L.). Boiling reduced tannins (97%) and trypsin inhibitory activity (60%), and increased the amount of gelatinized starch (25%) most effectively, but adversely decreased in vitro protein digestibility. Processing treatments affected fatty acids (FAs) levels of lipids significantly, with germination retaining the highest level of polyunsaturated fat (57%) and the lowest monounsaturated fat (28%). Bulk density, oil and water absorption and swelling capacities of flours improved upon most treatments, whereas, emulsifying, foaming and gelling capacities were altered.....
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Chickpea, Processing, Chemical composition, Functional properties, In vitro protein digestibility, Antinutrients |
| Author Affiliation: | Department of Food Science, Faculty of Nature and Life Sciences, Abderrahmane Mira University. Route Targa-Ouzemour, Bejaia 06000, Algeria |
| Subjects: | Plant Protection |
| Divisions: | Chickpea |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 17 Dec 2016 03:45 |
| Last Modified: | 17 Dec 2016 03:45 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14645 |
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