Abstract
Changes in the trypsin inhibitor activity of chickpeas were investigated after the seeds were soaked in deionized water, citric acid and sodium carbonate solutions. The effect of boiling for 30, 60, 120 and 300 s was also studied. Soaking did lower but did not remove the trypsin inhibitor activity irrespective the pH of the soaking solution. The trypsin inhibitor activity was effectively reduced on boiling the seeds in water and was totally removed after 300 s of treatment. The protein content quality of soaked and boiled seeds was nutritionally suitable.
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