EFFECT OF SOAKING MEDIUM ON ORGANOLEPTIC PROPERTIES, CHEMICAL COMPOSITION AND SOME ANTINUTRITIONAL FACTORS OF PARCHED CHICKPEA (Cicer arietinum L.) | ||
| Journal of Food and Dairy Sciences | ||
| Article 6, Volume 32, Issue 2, February 2007, Pages 1217-1227 PDF (625.43 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2007.198701 | ||
| Author | ||
| H. M. S. Ziena* | ||
| Department of Food Science & Technology, Faculty of Agriculture, Alexandria University ( Damanhour Branch), Damanhour , 22516, Egypt | ||
| Abstract | ||
| To assess a safe method for parching chickpea , different soaking media included NaHCO3 , Na2CO3 , NaOH were used in comparison to commercial lime ( Ca(OH)2 ) . Three concentrations ( i.e. 5 , 10 and 15 % ) were prepared from each of aforementioned media. Soaking of chickpea was carried out for 15 min at room temperature . The drained seeds that air dried for 24 hr at room temperature were parched at 2400C for 1 min . Different parched chickpea samples along with 3 traditionally parched samples were applied for sensory evaluation , proximate chemical composition , heavy metals ( Pb , Co , Cd ) , antinutritional factors ( trypsin inhibitor, phytic acid and tannins). Generally , data for the aforementioned determinations varied significantly as affected by different treatments . Data also showed that parched chickpea treated with commercial lime along with market samples had the highest contents of ash and heavy metals with Pb content over the recommended limit besides the high content of antinutritional factors mainly phytic acid . It is concluded that using NaHCO3 ( up to 15 % ) , instead of commercial lime , resulted in acceptable parched chickpea from organoleptic properties , safety and nutritional point of view . | ||
| Keywords | ||
| Chickpea; soaking; parching; organoleptic properties; chemical composition; heavy metals; trypsin inhibitor; phytic acid; tannins | ||
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