Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.
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摘要: The effects of cooking treatments (boiling, autoclaving and microwave cooking) germination on the nutritional composition antinutritional factors chickpeas were studied. Cooking and/or caused significant (p < 0.05) decreases in fat, total ash, carbohydrate fractions, factors, minerals B-vitamins. Germination was less effective than reducing trypsin inhibitor, hemagglutinin activity, tannins saponins; it more phytic acid, stachyose raffinose. decreased concentrations lysine, tryptophan, aromatic sulfur-containing amino acids. However, cooked germinated still higher isoleucine acid contents FAO/WHO reference. losses B-vitamins by microwaving smaller those boiling autoclaving. resulted greater retention all compared to treatments. In vitro protein digestibility, efficiency ratio essential index improved chemical score limiting subjected various varied considerably, depending type treatment. Based these results, appears be best alternative for legume preparation households restaurants.
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