Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

摘要: Abstract The effects of microwave cooking and other traditional methods such as boiling autoclaving on the nutritional composition anti-nutritional factors chickpeas ( Cicer arietinum L.) were studied. Cooking treatments caused significant P 0.05 ) decreases in fat, total ash, carbohydrate fractions (reducing sugars, sucrose, raffinose stachyose, while verbascose was completely eliminated after treatments), antinutritional (trypsin inhibitor, haemagglutinin activity, tannins, saponins phytic acid), minerals B-vitamins. decreased concentrations lysine, tryptophan, aromatic sulfur-containing amino acids. However, cooked still higher isoleucine acid contents than FAO/WHO reference. losses B-vitamins by microwaving smaller those autoclaving. In-vitro protein digestibility, efficiency ratio essential index improved all treatments. chemical score limiting subjected to various varied considerably, depending type treatment. Based these results, is recommended for chickpea preparation, not only improving quality (by reducing level flatulence well increasing in-vitro digestibility retention rates both minerals), but also time.