Some chemical, nutritional and biological properties of chickpea (Cicer arietinum L.)‎

الملخص EN

This study was carried to evaluate some chemical, nutritional and biological properties of chickpea seeds.

Raw seeds were soaked for ٦ and ١٢ hr., and directly cooked under atmospheric pressure until swelled and become more tender.

Although protein content increased by ٣% -٨%, while fat and ash decreased by ١٧%, ٢١% and ٢٠%, ٣٤% after soaking-cooking for ٦ and ١٢ hr., respectively.

Raw seeds possessed ١.٨٩ mg/g phytic acid.

However gradual decrease was observed by soaked-cooked treatments.

Similar results were noticed in tannins and trypsin inhibitor.

Eighteen amino acids were detected in either raw or soaking-cooking seeds, that included essential and non- essential amino acids.

In raw seeds, arginine, lysine and leucine were the predominate essential amino acids followed by phynilalanine, isoleucine, valine and threonine.

The concentration of these constituent was decreased after soaking-cooking for ١٢ hr., except leucine, isoleucine and threonine.

Methionine was the most deficient amino acid and valine was the second limiting amino acid in raw and soaked ٦ and ١٢ hr., In the biological experiment diabetic rats fed on raw chickpea exhibited a significant decrement in blood glucose by ٤١% compared with the diabetic control group, it was the most effective at the hypoglycemic agent.