Study On The Effect Of Traditional Processing On Proximate Composition And Bioavailability Of Minerals In Chickpea (cicer Arietinum) Grown In Ethiopia

The effect of various traditional processing methods (boiling, roasting, germinationrnand fermentation) on proximate composition, antinutritional factors and HClextractabilityrnof minerals of chickpea (Cicer arietinum) grown in Ethiopia wasrnstudied. Moisture content, crude protein, crude fat, crude fiber and total ash rangesrnwere 5.9 -9.4%, 13.8-16.7%, 4.3-6.1%, 3.4-5.9% and 2.3-2.7% respectively. Thernrange of iron, zinc, calcium and phosphorous were 4.0-6.8, 2.7-3.9, 135.8-207 andrn252.2-298.11mg/100g respectively. And also the ranges for phytate and condensedrntannin content were 72.07-97.46 and 99.26-175.23 mg/100g respectively on wetrnweight basis. The HCl - extractability (as an index of bioavailability) of iron, zinc,rncalcium and phosphorous in each of the processing methods was also studied. Thernresults indicated that fermentation and germination were most effective in reducingrnPhytate and condensed tannin content and enhance HCl -extractability of minerals.rnKey Words: Traditional processing, Phytate, tannin, HCl -extractability

Get Full Work

Report copyright infringement or plagiarism