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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Date
2010-06
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Addis Ababa University
Abstract
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
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Keywords
Traditional processing, Phytate, Tannin, HCl -extractability