Nutritional evaluation of chickpea and germinated chickpea flours

Abstract

The ability of seed germination to increase the nutritional quality of chickpea was studied. Chickpea flours germinated for 0, 24 and 48 h were evaluated nutritionally by determination of protein efficiency ratio (PER), net protein ratio (NPR), digestibility and essential amino acid availability "in vivo". A significant increase in ascorbic acid was observed during germination. PER and NPR values indicated that germinated chickpea flours compared favorably to casein. Protein digestibility decreased as germination time increased. Essential amino acid availability did not change after 24 h of germination, but a small decrease was observed after 48 h. The increase in some amino acids during germination may account for the observed increase in PER for the germinated flours. Seed germination enhanced significantly the nutritional quality of chickpea protein and substantially increased the ascorbic acid level.

Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)

“…Genotypic differences in ascorbic acid were maintained during the entire course of germination. Fernandez and Berry (1988) reported a significant increase in ascorbic acid during chickpea germination. Yang, Basu, and Ooraikul (2001) also noted similar changes in the concentration of vitamins C in wheat seed with germination.…”

“…Chick-pea sprouts are also good source of folic acid. Proteins from sprouts are also considered to be good alternate to the costly animal proteins (Fernandez & Berry, 1988). According to Lorenz (1980) the practice of sprouting of cereal grains has become popular in the western world.…”

Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration

“…A valuable part of the chickpea is the protein fraction (15-30%) (Chavan, Kadam, & Salunkhe, 1986;Fernandez & Berry, 1988), which can be extracted and further purified into a protein concentrate (at least 70% protein on a dry weight basis). In addition to being an important source of protein, chickpeas are also reported to be a good source of minerals (Nestares, Urbano, Lopez-Frias, & Barrionuevo, 1997).…”

Nutritional potential of biochemical components inGalactia longifolia Benth. (Fabaceae)

“…The proximate composition given in Table 1 shows higher amount of crude protein and crude fat than in the legumes of Cicer arietinum [26], Cajanus cajan [27], Entada pursaetha [15], and Vigna umbellata [28]. Due to the presence of protein and lipid rich nature, the seeds register high food energy value.…”