Abstract
In the present study, effect of some domestic traditional processes such as soaking, germination, boiling and pressure cooking were explored in the seeds of chickpea cultivar for their anti-nutritional composition. The influence of applied water soaking for 12h on chickpea seeds caused maximum reduction in the levels of phytic acid, tannin and trypsin inhibitor by 59.9 %, 10.76 % and 13.98 % respectively as compared to dry seeds. In contrast, total phenolics contents exhibited a conspicuous increase. Boiling of seeds for 40 min caused maximum reduction in contents of phytic acid, tannin and phenolic by 76 %, 90 %, and 77 % respectively. However, cooking for 90 sec completely inactivated the trypsin inhibitor. Autoclaving at 1210C showed the maximum reduction in the contents of tannin, phenolics and phytic acid by 97.11 %, 80.53 % and 76.56% respectively. The germination of seeds for 72 h showed significant reduction (P ≤ 0.05) in the antinutritional factors and showed overall 95% reduction. The present study revealed that under different treatment conditions, germination appeared to be the better practice for lowering anti-nutritional contents in chickpea seeds.
Paper version not known (
Free)
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call