Effect of domestic processing on antinutritional factors and in vitro : protein digestibility of chickpea (cicer areitinum l)‎ cultivars

الملخص EN

Three chickpea cultivars (Shendi, Salawa and Atmour) were analyzed for anti-nutritional factor (tannin, polyphenols and phytate) contents and in vitro protein digestibility (IVPD) before and after domestic treatments (soaking, germination or cooking).

Tannin, polyphenols and Phytate contents were higher for all cultivars.

Domestic processes were observed to reduce such factors, and the rate of the reduction varied greatly depending on type of the process method as well as processing time.

It was observed that soaking in water greatly reduced both polyphenols and Phytate, while germination significantly reduced phytate content.

Antinutritional factors reduction was accompanied by a significant improvement in IVPD of the cultivars and the rate of improvement was observed to be depending on soaking, germination or cooking time