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

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Abstract

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 inreducing phytic acid, stachyose and raffinose. Cooking treatments andgermination decreased the concentrations of lysine, tryptophan, totalaromatic and sulfur-containing amino acids. However, cooked andgerminated chickpeas were still higher in lysine, isoleucine and totalaromatic amino acid contents than the FAO/WHO reference. The lossesin B-vitamins and minerals in chickpeas cooked by microwaving weresmaller than in those cooked by boiling and autoclaving. Germination resultedin greater retention of all minerals and B-vitamins compared to cookingtreatments. In vitro protein digestibility, protein efficiency ratio andessential amino acid index were improved by all treatments. The chemicalscore and limiting amino acid of chickpeas subjected to the varioustreatments varied considerably, depending on the type of treatment. Basedon these results, microwave cooking appears to be the best alternative forlegume preparation in households and restaurants.

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Authors and Affiliations

  1. Food Science and Technology Department, Faculty of Agriculture, Menofiya University, 32516-, Shibin El-Kom, Egypt

    Tarek A. El-Adawy

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  1. Tarek A. El-Adawy
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El-Adawy, T.A. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods Hum Nutr 57, 83–97 (2002). https://doi.org/10.1023/A:1013189620528

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