@article{ajfst2015343,
author={{Singh, Pramod Kumar and Shrivastava, Nidhi and Sharma, Bechan and Bhagyawant, Sameer. S.},
title={Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence},
journal={American Journal of Food Science and Technology},
volume={3},
number={4},
pages={111--117},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/4/3},
issn={2333-4835},
abstract={In the present study, effect of some domestic traditional processes such as soaking, germination, boiling and pressure cooking were explored in the seeds of chickpea cultivar for their anti-nutritional composition. The influence of applied water soaking for 12h on chickpea seeds caused maximum reduction in the levels of phytic acid, tannin and trypsin inhibitor by 59.9 %, 10.76 % and 13.98 % respectively as compared to dry seeds. In contrast, total phenolics contents exhibited a conspicuous increase. Boiling of seeds for 40 min caused maximum reduction in contents of phytic acid, tannin and phenolic by 76 %, 90 %, and 77 % respectively.<SUB> </SUB>However, cooking for 90 sec completely inactivated the trypsin inhibitor. Autoclaving at 121<SUP>0</SUP>C showed the maximum reduction in the contents of tannin, phenolics and phytic acid by 97.11 %, 80.53 % and<SUB> </SUB>76.56% respectively. The germination of seeds for 72 h showed significant reduction (P<i> ¡Ü </i>0.05) in the antinutritional factors and showed overall 95% reduction. The present study revealed that under different treatment conditions, germination appeared to be the better practice for lowering anti-nutritional contents in chickpea seeds.},
doi={10.12691/ajfst-3-4-3}
publisher={Science and Education Publishing}
}