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Effect of Processing on Nutrient Composition, Functional Properties and Cooking Quality of Some Selected Chickpea Varieties

M. A. S. Sarker
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh-2202

M. A. Siddiqua
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

Varietals performance and the effect of processing on properties viz. nutritional and functional were investigated on four well known chickpea varieties like Hyprosola, Binasola-2, Binasola-3 and Binasola-4 in the Biochemistry Laboratory of Bangladesh Agricultural University, Mymensingh. Results of the investigation revealed that the different nutrient components were comparatively highest in Hyprosola. Hyprosola contained 24.25% protein, 5.57% fat, 3.22% total sugar, 1.71 % crude fibre and 3.42% ash but in other three varieties these component were less than Hyprosola. This study also revealed that the all varieties are good source of minerals. Processing methods affected on the nutrient component of the studied four chickpea varieties. In case of pressure cooking nutrient loss was maximum whereas nutrient loss was minimum in water soaking and roasting. There were variations among the varieties with regard to their functional properties. Roasting considerably decreased the water absorption and foaming capacity in all varieties. After four hours foams were fairly stable. Cooking ability was better in Hyprosola (81.31 %) than other varieties and cooking time reduced in all varieties after soaking in different media for 12 hrs. Of all soaking media sodium carbonate solution (2%) was most effective for the reduced of cooking time in the used chickpea varieties.

Keywords: Processing, water soaking, Pressure coocking, Roasting, Chickpea

Location: Biochemistry Laboratory of Bangladesh Agricultural University Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Chickpea

Objectives:

i) To study the nutrient composition (moisture, protein, fat, fibre, total sugar, ash, calcium, phosphorus, sulphur and magnesium) of raw and processed Chickpea seeds;

ii) To study the functional properties (water absorption quality and foaming capacity and stability) of raw and processed chickpea seeds;

iii) To study the cooking qualities of chickpea seeds (hydration co-efficient, swelling co-efficient and cookability) and effect of soaking on cooking time of chickpea seeds.

Methodology:

Nutrient composition, functional properties and cooking quality of four chickpea varieties viz. Hyprosola, Binasola-2, Binasola-3 and Binasola-4 were investigated. The experiment was carried out in the Biochemistry Laboratory of Bangladesh Agricultural University Mymensingh. Seed samples of different chickpea varieties were collected from Genetics and Plant Breeding Division, BINA, Mymensingh. Mature sun dried seeds were used for the experiments. The seeds were sun dried, cleaned and stored in air tight polythene bags until before analysis. Seeds were dried in an oven at 70°C until they were moisture free. Seeds samples were initially broken by the hammer; the broken pieces were then ground by micro grinder and passed through 60 mesh sieve. Then the materials were preserved in sealed container for analysis. The analysis was carried out in triplicate for crude protein, crude fat, total sugar, crude fibre, minerals (Ca, P, S and Mg) and ash content according to the Official Methods of analysis. Functional properties (water absorption, foaming capacity & stability) and cooking characteristics (hydration co- efficient, swelling co-efficient, cook ability and cooking and cooking time) were studied also. In order to soak chickpea seeds, 0.5, 1.0, 1.5 and 2.0% solutions of Sodium chloride (NaCI), sodium carbonate (Na₂CO₃), sodium bicarbonate (NaHCO₃) and citric acid (C₆H₈O₇. H₂O) were [prepared with distilled water. About 2 g of seeds sample was taken in 150 ml conical flask and 5 ml of solution was then added and left for 12 hrs. Then seeds were removed from the soaking media, cooked in fresh water and cooking time was determined.

Source of Information: Bangladesh Journal of Environmental Science. Vol. 13, No.1, pp: 175-180, 2007

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

According to the findings of roasting of chickpea caused some increase in fibre content. When the sample was roasted it might cause aggregation of macro molecules and fibre content may increase. Chickpea is a good source of protein. The crude protein content of chickpea varies from 12.4 to 31.5%. The result showed that the variety Hyprosola produced the maximum percent of protein (24.25%) which was highest amongst the varieties Binasola-2 (22.62%), Binasola-3 (23.22) and Binasola-4 (23.35%). The lowest protein content (22.62%) was observed in variety Binasola-2. It was apparent that the effect of various treatment i.e., pressure-cooking, water soaking and roasting had some effect on the protein content of the four different seeds of chickpea varieties and a decreasing effect was observed in all cases.

Knowledge Management: Journal