Study on the effect of traditional processing methods on nutritional composition and anti nutritional factors in chickpea (Cicer arietinum)

• Main Authors: Dejene Dida Bulbula, Kelbessa Urga
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: Cogent Food & Agriculture
• Subjects: traditional processing; nutritional composition; anti nutritional factors
• Online Access: http://dx.doi.org/10.1080/23311932.2017.1422370

The effect of various traditional processing methods (boiling, wet roasting, dry roasting, germination and fermentation) on nutritional composition: moisture content, crude protein, total ash, crude fiber and crude fat was performed using standard AOAC methods. Utilizable Carbohydrate content was calculated by difference and the gross energy content (Caloric value) was determined by calculation from fat, carbohydrate and protein contents using the Atwater’s conversion factors and also anti nutritional factors (Phytate, condensed tannin) in chickpea (Cicer arietinum) were studied. The ranges for Moisture content, crude protein, crude fat, crude fiber, total ash, utilized carbohydrate and gross energy were 5.9–9.4%, 13.8–16.7%, 4.3–6.1%, 3.4–5.9%,2.3–2.7%, 61.22–68.67% and 359.26–382.95% respectively. As fermentation period increases from 0hr (pH = 6.28) to 72hr (pH = 4.25), the pH decreases with a concomitant increase in acidity. And also the ranges for phytate and condensed tannin content were 72.07–97.46 and 99.26–175.23 mg/100 g respectively. The results indicated that fermentation and germination were most effective in reducing Phytate and condensed tannin content.