Effect of soaking and germination on proximate composition, mineral bioavailability and functional properties of chickpea flour
Year: 2015
Type: article
Abstract: The objective of this study was to assess the effect of soaking and germination on proximate composition, mineral bioavailability (Fe, Zn and Ca) and functional properties (bulk density, water absorption and oil absorption capacity) of chickpea. Chickpea seeds were soaked for 24hrs or soaked and germinated subsequently each for 24hrs. Standard methods and analytical procedures were used to analyze proximate composition, minerals, anti-nutrients and functional properties. The result revealed that, soaking and germination significantly (p<0.05) decreased protein and fiber contents, but increased carbohydrate contents and energy. Likewise, soaking and germination statistically (p<0.05) increased bioavailability of Fe and Ca. As conclusion, soaking and germination can be used for improvement of nutrient bioavailability and nutrient density.
Source: Food and public health
Author: Beruk Berhanu Desalegn
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W850570145