Study on the Effect of Traditional Processing on Proximate Composition and Bioavailability of Minerals in Chickpea (Cicer arietinum) grown in Ethiopia

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Addis Ababa University


The effect of various traditional processing methods (boiling, roasting, germination and fermentation) on proximate composition, antinutritional factors and HClextractability 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. Key Words: Traditional processing, Phytate, tannin, HCl -extractability



Traditional processing, Phytate, Tannin, HCl -extractability