Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum). Issue 1 (1st December 2019)

• Record Type: Journal Article
• Authors: Kumar, Yogesh; Sharanagat, Vijay Singh; Singh, Lochan; Mani, Saravanan
• Is Part Of: Legume Science. Volume 2:Issue 1(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-12-01
• Subjects: black chickpea -- functional properties -- germination -- microwave roasting -- pasting properties; Legumes -- Periodicals; 633.3
• DOI: 10.1002/leg3.20
• Languages: English
• ISSNs: 2639-6181

Abstract

Abstract: 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.