Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination

  title={Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination},
  author={T. A. El-Adawy},
  journal={Plant Foods for Human Nutrition},
  • T. El-Adawy
  • Published 2002
  • Biology, Medicine
  • Plant Foods for Human Nutrition
The effects of cooking treatments (boiling, autoclaving and microwavecooking) and germination on the nutritional composition and antinutritionalfactors of chickpeas were studied. Cooking treatments and/or germinationcaused significant (p < 0.05) decreases in fat, total ash, carbohydratefractions, antinutritional factors, minerals and B-vitamins. Germination wasless effective than cooking treatments in reducing trypsin inhibitor,hemagglutinin activity, tannins and saponins; it was more effective… 
Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods
Chickpea is an important food legume and is a major source of nutrient in many diets. We investigated the effects of different processing methods, soaking and non-soaking followed by moist heating
Effect of Processing on Chemical Composition and Antinutritional Factors in Chickpea Flour
Nutritional value of pulses is a widely accepted but the presence of antinutritional factors in its composition imposes a restriction in its consumption. Different processing treatments (germination,
A comprehensive review on antinutritional factors of chickpea (Cicer arietinum L.)
This paper discusses the ability for anti-nutritional stimuli to have a negative impact on human health, successful and effective strategies for reduction of anti-Nutritional factors and maximisation of chickpea nutritional properties, and how to increase their sensorial, nutritional, and physical qualities.
Effect of combined germination, dehulling and boiling on mineral, sucrose, stachyose, fibrulose, and phytic acid content of different chickpea cultivars
Chickpea is a good source of high quality protein, carbohydrates, vitamins (thiamine and niacin), and minerals. However, its use in industry has been limited by variation in composition with cultivar
Nutritional Evaluation and Functional Properties of Chickpea ( Cicer arietinum L . ) Flour and the Improvement of Spaghetti Produced from its
Spaghetti samples replaced with microwave cooking flour at all levels were found to be the highest values for all evaluated sensory characteristics and cooking quality, color attributes and sensory evaluation of produced spaghetti were determined.
Effect of germination on the nutritional and anti-nutritional contents of mungbean ( Vignaradiata )
The study was designed to evaluate the effect of germination on the nutritional and antinutritional component of mungbean (Vignaradiata) seeds. Nutrient investigated includes proximate (carbohydrate,
Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia
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.


Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum)
Results indicated that kabuli may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties and nutritional aspects of both nely developed and control cultivars ere similar.
Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds
The effects of domestic cooking on the content of amino acids and antinutrients of Phaseolus angularis, Phaseolus calcaratus and Dolichos lablab seeds were evaluated. Heat treatment (30 min) caused
Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds
The phytic acid in the seeds was degraded by the phytase activated during germination, thus increasing the availability of the minerals present in the germinated seeds.
Proximate composition and antinutritive substances in chickpea (cicer arietinum L) as affected by the biotype factor
Differences in coat thickness, as reported in the literature, are confirmed as a source of differences between the two biotypes in the fat, TDF, IDF, phytic acid and tannin content.
Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans
A common bean variety, grown in Burundi, was either fermented, soaked and/or cooked, and then assessed for nutrient composition, in-vitro starch digestibility and protein nutritive value. A decrease
Protein and Starch Digestibility and Flatulence Potential of Germinated Cowpeas (Vigna unguiculata)
In vivo and in vitro methods with experimental rats and commercial digestive enzymes, respectively, were used in assessing the protein and starch digestibility and flatulence potential of germinated
Effects of germination on the chemical composition of Glycine and Phaseolus beans
The effects of germination on total protein and amino acids, and phytic acid of beans of Glycine max L, Glycine hispida L, Phaseolus radiatus L and Phaseolus angularis L were studied. The increase in