Abstract
The effect of various traditional processing methods (boiling, wet roasting, dry roasting, germination and fermentation) on nutritional composition: moisture content, crude protein, total ash, crud...
Highlights
Chickpeas (Cicer arietinum L.) are one of the oldest and most widely consumed legumes in the world; it is a staple food crop in tropical and subtropical areas (Alajaji & El-Adawy, 2006)
Effect of Traditional processing methods on nutritional composition of chickpea There are significant differences (p < 0.05) in crude protein content were observed between each processing methods of chickpea (Table 1)
Germination caused a slight decrease in crude protein of chickpea while compared to raw chickpea, but the effect was non-significant (p < 0.05)
Summary
Chickpeas (Cicer arietinum L.) are one of the oldest and most widely consumed legumes in the world; it is a staple food crop in tropical and subtropical areas (Alajaji & El-Adawy, 2006). Chickpeas (Cicer arietinum L.) are one of the most utilized legumes in the world because they are considered to be an excellent source of dietary protein (Frias, Vidal-Valverde, Sotomayor, DiazPollan, & Urbano, 2000). Starch granules are held within the protein matrix in the cotyledons (Sayar, Turhan, & Gunasekaran, 2001). Chickpea grain comprises starch granules embedded in a protein matrix covered by a seed coat (Sayar, Turhan, & Köksel, 2003). Kabuli chickpea (Garbanzo beans) is larger than desi chickpea, has a thin light-colored seed coat and is normally grown in temperate regions of the world. In Ethiopia, chickpea is widely grown across the country and serves as a multi-purpose crop (Shiferaw, Jones, Silim, Tekelewold, & Gwata, 2007)
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