Comparison between the compositions of sprouted chickpea with raw chickpea

Abstract

The popularity of chickpea sprouts is bound to increase with growing appeal for “old fashioned food”, as it is carried out without chemical or additives. Sprouting is a traditional practice of consuming chickpea in many countries, especially in Asia. Sprouting is a complex process as potential invasion by pathogenic microorganisms is high at various processing stage. We compared the composition of sprouted chickpea with raw chickpea. As resulted moisture, protein, fat and ash content increasing significantly compared to raw chickpea. The carbohydrate and crude fibre content decreased in sprouted chickpea.