Influence of soaking and germination on physico-chemical composition and functional properties of chickpea (var. SKUAST-233) flour

Abstract

Present study was conducted to investigate the effect of soaking and germination on physicochemical composition and functional properties of chickpea flour. Chickpea seeds were soaked in 1% NaHCO3 solution for 16 hrs and germinated for 3 days in dark after soaking in distilled water for 12 hrs. Native chickpea flour was used as control. Physicochemical composition and functional properties were determined by using standard methods and analytical procedures. Soaking and germination had a significant (p≤0.05) effect on physicochemical composition and functional properties of chickpea flours. Decrease in fat, protein, ash, fibre, mineral content and increase in carbohydrate content of soaked chickpea flour was recorded while as decrease in carbohydrate, fat and an increase in protein, ash, fiber content was observed in germinated chickpea flour. There was a significant difference (p≤0.05) among the samples in water absorption capacity and oil absorption capacity with the native chickpea flour having the least value of WAC 1.60 g/g and germinated flour having highest OAC of 1.36 g/g, respectively. Significant (p≤0.05) differences in WAI, WSI, FC, FS, EC and ES was observed with soaked sample having lowest WAI (2.63 g/g), FC (36.70 %), FS (63.90 %), EC (63.92 %), ES(65.30 %) and highest WSI (20.51 %), respectively. Bulk density of all samples ranged from 0.62- 0.67 g/ml.