Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

Germinated and microwave roasted black chickpea were evaluated for physical, proximate, pasting, functional, and antioxidant properties. A significant variation was observed in quality of grain upon germination and roasting. The effect of germination and roasting on functional groups was analyzed us...

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Bibliographic Details
Published in:Legume science 2020-03, Vol.2 (1), p.n/a
Main Authors: Kumar, Yogesh, Sharanagat, Vijay Singh, Singh, Lochan, Mani, Saravanan
Format: Article
Language:English
Subjects:
Absorption
Aluminum
black chickpea
Carbohydrates
Chickpeas
Food processing
Fourier transforms
Functional groups
functional properties
Germination
Grain
High temperature
Infrared analysis
Infrared spectroscopy
Legumes
Methods
microwave roasting
Microwaves
Moisture content
pasting properties
Phenols
Physical properties
Proteins
Roasting
Spectrum analysis
Water absorption
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Summary:Germinated and microwave roasted black chickpea were evaluated for physical, proximate, pasting, functional, and antioxidant properties. A significant variation was observed in quality of grain upon germination and roasting. The effect of germination and roasting on functional groups was analyzed using Fourier‐transform infrared spectroscopy. The results showed that germination improved the physical and pasting properties, whereas roasting enhanced the functional properties. The lightness of germinated grains significantly improved as compared with dark colored roasted sample. The germinated sample was found rich in protein, whereas carbohydrates and fiber content increased in roasted sample. Water and oil absorption content were reduced by 7.14% and 5.13% in germination as compared with control. However, roasting significantly improved the water absorption capacity and oil absorption capacity by 69.51% and 6.41% as compared with control.
ISSN:2639-6181
2639-6181
DOI:10.1002/leg3.20