Abstract
Food quality and safety is an area of growing worldwide concern on account of its association with health. Food processing offers a suitable approach to deal with the current scenario of poor quality and unsafe food prevalent in the developing countries. Food legumes are widely consumed over the world on account of their nutritive value. The effects of common domestic processing techniques like soaking, germination (1, 2 and 3 day) and cooking (microwave, pressure and ordinary cooking) were studied on the carbohydrate, crude protein, mineral and vitamin content of chickpea. The effect of these processing techniques was also studied on the fate of chlorpyrifos and its metabolites in chickpea. It was observed that germination (1st day) leads to significant increases in the sugars, crude protein, the increase in Zn and Fe are high on day 1 with marginal increases in Mn and the losses in K, Ca, Mg and P are low on day 1. Even the contents of the riboflavin and niacin are the highest as compared to the other days. Germination (day 1) also resulted in almost complete elimination of chlorpyrifos and its metabolites in chickpea so germination of legumes is a simple, cost effective, suitable process for addressing the concerns of food quality and safety especially for rural populace of developing countries.
Similar content being viewed by others
References
Sharma J (2006) Effect of processing methods on the quality of cereal and legume products. PhD Thesis, Centre for Rural Development & Technology, Indian Institute of Technology Delhi, New Delhi, India
Satya S, Kaushik G, Naik SN, Malik A (2007) Enhancing food quality & safety in a rural habitat—a holistic perspective. In: Tropentag 2007, in Wietzenhausen, Germany, 9–11 October, 2007 (Awarded Ist prize among 221 posters from 72 countries)
Kaushik G, Satya S, Naik SN (2009) Food processing a tool to pesticide residue dissipation. Food Res Int 42(1):25–40
Kaushik G, Satya S, Naik SN (2010) Effect of domestic processing techniques on the nutritional quality of Soybean. Mediterr J Nutr Metab 3(1):39–46
Srivastava RP, Srivastava GK (2003) Nutritional value of pulses. Indian J Agric Biochem 16(2):57–65
Khatoon N, Prakash J (2006) Nutrient retention in microwave cooked germinated legumes. Food Chem 97:115–121
Bhagobaty RK, Joshi SR, Malik A (2007) Microbial degradation of organophosphorous pesticide: chlorpyrifos (mini-review). Internet J Microbiol 4(1):1937–8289
Taylor S, Marco P (2003) In: Langley A, Gilbey M, Kennedy B (eds) Proceedings of the fifth national workshop on the assessment of site contamination. National Environment Protection Council Service Corporation 2003, Australia
Huff RA, Corcoran JJ, Anderson JK, Abou-Donia MB (1994) Chlorpyrifos oxon binds directly to muscarinic receptors and inhibits cAMP accumulation in rat striatum. J Pharmacol Exp Ther 269(1):329–335
Jood S, Chauhan BM, Kapoor AC (1988) Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking. Food Chem 30:113–127
Rehinan Z, Rashid M, Shah WH (2004) Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes. Food Chem 85:245–249
Somogyi M (1952) A new method for the estimation of sugars. J Biol Chem 200:245
Hedge JE, Hofreiter BT (1962) In: Whistler RL, Be Miller JN (eds) Carbohydrate chemistry, vol 17. Academic Press, New York
Bennett JP, Chiriboga E, Coleman J, Waller DM (2000) Heavy metals in wild rice from northern Wisconsin. Sci Total Environ 246:261–269
Roche Vitamins & Fine Chemicals Division. Analytical methods for vitamins in food/pharma premixes. F. Hoffmann-La Roche Ltd, CH-4002 Basel, Switzerland, 1995, pp 17–20
A.O. A.C. (1990). Official methods of analysis of the association of official analytical chemist (15th ed). Washington, DC: A.O. A.C
Navickiene S, Kato MH, Polese L, Minelli EV, Ribeiro ML (1998) Gaschromatographic determination of deltamethrin in crops. Fresenius J Anal Chem 360(2):252–255
Method for determination of chlorpyrifos residues in food commodities Indian Standard IS: 12365-1988 (reaffirmed in 2004)
Joia BS, Webster GRB, Loschiavo SR (1985) Cypermethrin and fenvalerate residues in stored wheat and milled fractions. J Agric Food Chem 33:618–622
Uygun U, Koksel H, Atli A (2005) Residue levels of malathion and its metabolites and fenitrothion in post-harvest treated wheat during storage, milling and baking. Food Chem 92:643–647
Lee CK, Karunanaithy R (1990) Effects of germination on the chemical composition of glycine and Phaseolus beans. J Sci Food Agric 51:437–445
Bau H, Villaume C, Nicolas J, Mejean L (1997) Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soya bean (Glycine max) seeds. J Sci Food Agric 73:1–9
Prodanov M, Sierra I, Vidal-Valverde C (2004) Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes. Food Chem 84(2):271–277
Mostafa MM, Rahma EH (1987) Chemical and nutritional changes in soybean during germination. Food Chem 23:257–275
Bau HM, Debry G (1979) Germinated soybean protein products: chemical and nutritional evaluation. J AOCS 56:160–162
Sangronis E, Machado CJ (2007) Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT 40:126–120
Sattar A, Durrani SK, Mahmood F et al (1989) Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean. Food Chem 34:111–120
Alajaji SA, El-Adawy T (2006) Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J Food Compos Anal 19:806–812
Khalil AH, Mansour EH (1995) The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem 54:177–182
Ahmad S, Pathak DK (2000) Nutritional changes in soybean during germination. J Food Sci Technol 37(6):665–666
Xu M-J, Dong J-F, Zhu M-Y (2005) Effects of germination conditions on ascorbic acid level and yield of soybean sprouts. J Sci Food Agric 85:943–947
El-Tinay AH, Mahgoub SO, Mohamed BE, Hamad MA (1989) Proximate composition and mineral and phytate contents of legumes grown in Sudan. J Food Compos Anal 2:69–78
Haytowitz DB, Matthews RH (1983) Effect of cooking on nutritive retention of legumes. Cereal Food World 28:326–364
Longe OG (1983) Varietal differences in chemical characteristics related to cooking quality of cowpea. J Food Process Preserv 7:143–150
Salama AM, Ragab GH (1997) Composition of conventional and microwave cooking of kidney beans and carrot in relation to chemical composition, nutritive value and sensory characteristics. J Home Ec Menoufia Univ 7:213–225
Uherova R, Hozova B, Smirnov V (1993) The effect of microwave heating on retention of some B-vitamins. Food Chem 46:293–295
Sood M, Malhotra SR (2001) Effects of processing and cooking on ascorbic acid content of chickpea (Cicer arietinum L) varieties. J Sci Food Agric 82:65–68
Kamil ME, Abou-Zahw MM, Hegazy NA (1996) Efficiency of some technological processes on reducing the residues of malathion and pirimiphos methyl in mature broad bean seeds. Nahrung 40(5):277–281
Navarro S, Perez G, Navarro G, Vela N (2007) Decline of pesticide residues from barley to malt. Food Addit Contam 24(8):851–859
Elkins ER, Farrow RP, Kim ES (1972) The effect of heat processing and storage on pesticide residues in spinach and apricots. J Agric Food Chem 20(2):286–291
Abou-Arab AAK (1999) Behavior of pesticides in tomatoes during commercial and home preparation. Food Chem 65:509–514
Castro MFPM, de Oliveira JJ, do V, Rodrigues J, Loredo ISD, do-V-Oliveira JJ, de-Castro MFPM, Highley EA (2002) Study on the persistence of trifluralin, chlorpyrifos, decamethrin, cypermethrin and dichlorvos in rice and beans after cooking in a commercial microwave oven. In: Credland PF, Armitage DM, Bell CH, Cogan PM (eds) Advances-in-stored-product-protection. Proceedings of the 8th international working conference on stored product protection, UK, pp 517–521
Holland PT, Hamilton D, Ohlin B, Skidmore MW (1994) Effects of storage and processing on pesticide residues in plant products. IUPAC Reports on Pesticides (31). Pure Appl Chem 66(2):335–356
Kontou S, Tsipi D, Tzia C (2004) Stability of the dithiocarbamate pesticide maneb in tomato homogenates during cold storage and thermal processing. Food Addit Contam 21(11):1083–1089
Randhawa MA, Anjum FM, Ahmed A, Randhawa MS (2007) Field incurred chlorpyrifos and 3,5,6-trichloro-2-pyridinol residues in fresh and processed vegetables. Food Chem 103:1016–1023
Byrne SL, Pinkerton SL (2004) The effect of cooking on chlorpyrifos and 3,5,6-trichloro-2-pyridinol levels in chlorpyrifos-fortified produce for use in refining dietary exposure. J Agric Food Chem 52:7567–7573
Conflict of interest
None.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Kaushik, G., Naik, S.N. & Satya, S. Effect of domestic processing on nutrients and pesticide residues in chickpea. Mediterr J Nutr Metab 5, 21–30 (2012). https://doi.org/10.1007/s12349-011-0059-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12349-011-0059-6