Addis Ababa University Libraries Electronic Thesis and Dissertations: AAU-ETD! >
Institute of Technology >
Thesis - Food Engineering >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2358

Title: Study on the Effect of Traditional Processing on Proximate Composition and Bioavailability of Minerals in Chickpea (Cicer arietinum) grown in Ethiopia
Authors: Dejene, Dida
Advisors: Mr.Kelbessa Urga
Keywords: HCl -extractability
Traditional processing
Copyright: Jun-2010
Date Added: 3-May-2012
Publisher: AAU
Abstract: The effect of various traditional processing methods (boiling, roasting, germination and fermentation) on proximate composition, antinutritional factors and HCl- extractability of minerals of chickpea (Cicer arietinum) grown in Ethiopia was studied. Moisture content, crude protein, crude fat, crude fiber and total ash ranges were 5.9 -9.4%, 13.8-16.7%, 4.3-6.1%, 3.4-5.9% and 2.3-2.7% respectively. The range of iron, zinc, calcium and phosphorous were 4.0-6.8, 2.7-3.9, 135.8-207 and 252.2-298.11mg/100g respectively. And also the ranges for phytate and condensed tannin content were 72.07-97.46 and 99.26-175.23 mg/100g respectively on wet weight basis. The HCl - extractability (as an index of bioavailability) of iron, zinc, calcium and phosphorous in each of the processing methods was also studied. The results indicated that fermentation and germination were most effective in reducing Phytate and condensed tannin content and enhance HCl -extractability of minerals.
URI: http://hdl.handle.net/123456789/2358
Appears in:Thesis - Food Engineering

Files in This Item:

File Description SizeFormat
103510.04 kBAdobe PDFView/Open

Items in the AAUL Digital Library are protected by copyright, with all rights reserved, unless otherwise indicated.


  Last updated: May 2010. Copyright © Addis Ababa University Libraries - Feedback