Change in Phytates and HCI-extractability of Minerals Due to Processing of Chick Pea in Ethiopia Variety
| dc.contributor.advisor | Urga, Kelbesa (PhD) | |
| dc.contributor.advisor | Ahdisa, Melese (PhD) | |
| dc.contributor.author | Fikre, Yordanos | |
| dc.date.accessioned | 2022-04-18T08:21:40Z | |
| dc.date.accessioned | 2023-11-09T15:32:56Z | |
| dc.date.available | 2022-04-18T08:21:40Z | |
| dc.date.available | 2023-11-09T15:32:56Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | Change in phytates and HCI-extractability of minerals due to processing of chickpea grown in Ethiopia was studied Chickpeas contained a significant amount of phytic acid, i.e. 98.06±0. 136mg/100g When it was subjected to cooking methods, soaking (6, 12, 18 h), dehulling, autoclaving and .Iprouting (24, 36 and 48 h), a strong decrease in level of phytic acid with a remarkable increase in the HCI-extractability of calcium, zinc phosphorus, and iron occurred. Combination of soaking and cooking was found to be the best method for decreasing the phytic acid content, that is. 48 89±0.152 mg/ IOOg the control and significantly (p< 005) increasing the non-phytate phosphorus and HCI- extractable phosphorus. Some mineral losses were noticed when the legume was subjected to soaking, cooking, and germination but the maximum losses, occurred when the seeds were dehulled. However, HCl-extractability of Ca, P, 2n and Fe improved to a significant extent when the chickpea seeds were soaked, soaked- del7Ulled, cooked and :,prouted which may have been due to decrease in the phytate content followed by processing. Moisture content, crude protein, crude fat, crude fiber and total ash ranges were 5.04-6.88 %, 14.21- 23.86 %, 3.71-6.21%, 1.25-3.97% andI.01- 2.78% respectively. The range of iron, zinc, calcium and phosphorous were 1.34- 4.76, 1.72- 2.94, 69.29 -162.3 7and 20. 75-30.66 mg/ IOOg respectively. Key words.' Cooking, dehul/ing, sprouting, autoclaving, HCI-extractability, iron, calcium, Phosphorus, Phytic acid, soaking | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31403 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Cooking | en_US |
| dc.subject | dehulling | en_US |
| dc.subject | sprouting | en_US |
| dc.subject | autoclaving | en_US |
| dc.subject | HCI-extractability | en_US |
| dc.subject | iron | en_US |
| dc.subject | calcium | en_US |
| dc.subject | Phosphorus | en_US |
| dc.subject | Phytic acid | en_US |
| dc.subject | soaking | en_US |
| dc.title | Change in Phytates and HCI-extractability of Minerals Due to Processing of Chick Pea in Ethiopia Variety | en_US |
| dc.type | Thesis | en_US |