Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
, 57 (1), 83-97

Nutritional Composition and Antinutritional Factors of Chickpeas (Cicer Arietinum L.) Undergoing Different Cooking Methods and Germination

Affiliations

Nutritional Composition and Antinutritional Factors of Chickpeas (Cicer Arietinum L.) Undergoing Different Cooking Methods and Germination

Tarek A el-Adawy. Plant Foods Hum Nutr.

Abstract

The effects of cooking treatments (boiling, autoclaving and microwave cooking) and germination on the nutritional composition and antinutritional factors of chickpeas were studied. Cooking treatments and/or germination caused significant (p < 0.05) decreases in fat, total ash, carbohydrate fractions, antinutritional factors, minerals and B-vitamins. Germination was less effective than cooking treatments in reducing trypsin inhibitor, hemagglutinin activity, tannins and saponins; it was more effective in reducing phytic acid, stachyose and raffinose. Cooking treatments and germination decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked and germinated chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving. Germination resulted in greater retention of all minerals and B-vitamins compared to cooking treatments. In vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all treatments. The chemical score and limiting amino acid of chickpeas subjected to the various treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking appears to be the best alternative for legume preparation in households and restaurants.

Similar articles

See all similar articles

Cited by 18 articles

See all "Cited by" articles

References

    1. J Clin Microbiol. 1986 Jul;24(1):99-103 - PubMed
    1. J Biol Chem. 1953 Jun;202(2):675-85 - PubMed
    1. Plant Foods Hum Nutr. 1995 Dec;48(4):349-65 - PubMed
    1. J Nutr. 1953 Apr;49(4):609-20 - PubMed
    1. J Sci Food Agric. 1967 Sep;18(9):381-6 - PubMed
Feedback