IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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An Overview of Physicochemical Composition and Methods used for Chickpeas Processing
- Husnain Raza; Farah Zaaboul; Muhammad Shoaib; Lianfu Zhang
- Chickpeas are a very important part of the human diet due to its nutritional and bioactive composition. They contain an ample amount of protein, carbohydrates, lipids, and fibers. Furthermore, many bioactive components, important vitamins, and minerals are also present in chickpe- -as. Besides having nutritional benefits, the consumption of chickpeas always requires some processing as it has many anti-nutritive factors like trypsin and chymotrypsin inhibitors to inhibit protein digestion; α-amylase inhibitor to inhibit starch digestion; and also the phytates and oxalates to inhibit mineral absorption. Therefore, the pretreatment of chickpeas is important before consumption. The pretreatme- -nts not only improve the digestibility of the chickpeas but also the bioactive and physicochemical profile. The processing treatments physical (husking, soaking, grinding or ball milling), biochemical (fermentation or germination), or a heat treatment (Roasting, extrusion, and IVDV) are discussed in this review as well as the chemical composition of chickpeas.
- Select Volume / Issue:
- Year:
- 2019
- Type of Publication:
- Article
- Keywords:
- Chickpeas; Chemical Composition; Extrusion; IVDV; Processing Methods
- Journal:
- IJAIR
- Volume:
- 7
- Number:
- 5
- Pages:
- 495-500
- Month:
- March
- ISSN:
- 2319-1473
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