Effect of soaking and germination on dietary hbre constitijents of chickpea (Cicer Arietinum L.)
2013
Vasishtha, Hina | Srivastava, R. P.
Processing is an important and essential activity to enhance the digestibility of essential nutrients of chickpea. Dietary fibre plays an important role in bringing health advantages in chickpea and helps in lowering plasma cholesterol. Changes during soaking and soaking followed by germination (24, 48 and 72 hr) on cellulose, hemicellulose, lignin and pectin contents of four genotypes of desi type (KWH 108, JG 74, DCP 92-3 and BG 256), four genotypes of kabuli types (KAK2, JKG 1, BG 1053, and L 550) and two genotypes of green seed type (BGD 112 and Sadabahar) of chickpeas (Cicer arietinum, L) were evaluated. Cellulose, hemicellulose and lignin increased significantly during soaking and germination of chickpeas, whereas pectin was not affected significantly during soaking and different stages of germination. The rate of changesin different genotypes for various parameters was rapid during early stages of germination.
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Эту запись предоставил Indian Council of Agricultural Research