Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour

Abstract

The aim of the study was to investigate the effect of germination time on physical and cooking properties of chickpea grain, and physico-chemical, functional, pasting, rheological, structural and electrophoretic properties of chickpea flour. The study showed that with increase in germination time, L* and b* values, bulk density, cooking time and gruel solid loss of chickpea grain decreased significantly (p ≤ 0.05) whereas a* value, dry matter loss, swelling capacity and water-uptake ratio of chickpea grain increased significantly (p ≤ 0.05). Moisture, protein, crude fiber, ash and total carbohydrate of chickpea flour varied significantly (p ≤ 0.05) with germination time from 8.60 to 11.27%, 21.94 to 24.19%, 2.45 to 3.91%, 3.66 to 2.84%, 3.91 to 3.30% and 60.05 to 53.48%, respectively. Functional properties (oil absorption capacity, water absorption capacity and solubility index), antioxidant activity and total phenolic compound of chickpea flour increased significantly with increase in germination time. Increase in germination time showed significant decrease in tannins (232.57 to 67.61 mg TAE/100 g), phytic acid (1064.54–453.72 mg/100 g), pasting and thermal properties of chick pea flour. All the germinated chickpea flour samples showed pseudoplastic behaviour and their mechanical spectra showed weak gel like behaviour (G′ > G″). FT-IR spectroscopy of chickpea flour samples did not showed any variations in spectra but change in intensity of bands was observed. The SDS-PAGE of chickpea flour samples showed polypeptide subunit from 126 to 10 KDa with varied intensity of bands due to increase in germination time. The process of germination improved the nutritional profile, functional and cooking properties of chickpea grain and flour thereof and could enhance its utilization in development of functional food products.