Abstract
Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world because it is a good source of carbohydrates and protein. However, presence of antinutritional components restricts its use by interfering with digestion of macronutrients during consumption. Therefore, the objective of this study was to evaluate physicochemical properties and effect of processing methods on antinutritional factors and mineral composition of improved chickpea varieties (Natoli of Desi and Arerti of Kabuli) grown in Ethiopia. The experiment was factorial with complete randomized design. The result indicated that physicochemical properties such as seed mass, seed density, hydration capacity, swelling capacity, unhydrated seeds, and cooking time of Arerti and Natoli chickpeas had 260.69 and 280.65 g/1000 seeds, 3.48 and 3.61g/ml, 1.07 and 1.03 g/g, 2.12 and 1.94ml/g, 1.64 and 14.75%, and 21.00 and 246.33 min, respectively. After processing, Zn, Fe, and Ca contents of improved chickpea varieties had 4.48 to 5.85mg/kg, 8.52 to 10.17mg/kg, and 536.56 to 1035mg/kg, respectively. The antinutritional factors, tannin and phytic acid, in the raw chickpeas were reduced to 25 to 82.25% and 5.89 to 57.35%, respectively. The results of the current study showed that Arerti of Kabuli variety showed low antinutritional factors and better physicochemical properties, specifically low cooking time, than Natoli of Desi variety. All processing methods were effective in reduction of antinutritional factors; however, boiling was found to be the best for reduction of antinutritional factors.
Highlights
Legumes are important sources of protein in the diets of millions of people in the world [1]
Six kilograms of each Natoli of Desi and Arerti of Kabuli chickpeas was collected from Debrezeit Agricultural Research Centre (DZARC), Ethiopia
Natoli variety was characterized by hydration capacity of 1.03 g/g, hydration index 1.85, swelling capacity 1.94 ml/g, and swelling index of 3.77
Summary
Legumes are important sources of protein in the diets of millions of people in the world [1]. A large number of grown chickpea cultivars have various physical, hydrating, cooking, and parching characteristics [3]. According to the color of seed and geographic distribution, chickpea is grouped into two biotypes: Desi (Indian origin) and Kabuli (Mediterranean and Middle Eastern origin); while. Kabuli cultivars have large seeds with white to cream colored seed coat, Desi cultivars have small and wrinkled seeds with brown, black, or green color [4]. Chickpea is a good and cheap source of protein for people in developing countries (especially in South Asia), who are largely vegetarian either by choice or because of economic reasons. Regular pulse consumption such as chickpeas prevents diabetes and reduces risks of heart disease [5]
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