Effect of Sand Roasting, Sprouting and Boilin...

Effect of Sand Roasting, Sprouting and Boiling On the Physicochemical and Antinutritional Characteristics in Chickpea and Groundnut

Author Name : J. Priya Niharika, Mrs. Poonam Singhal, Dr. Meena Kumari Patangay

ABSTRACT

The main objective of this study is to observe the changes occurring in the physicochemical characteristics when subjected to processing techniques and which method is more effective in reducing the antinutrient contents of both the legumes. Chickpea and groundnut in roasted, boiled, and sprouted forms were analyzed for quality parameters, proximate composition, and antinutritional factors. The results obtained for the quality parameters in both legumes have shown variation in terms of l, b, and l/b ratios then a comparison is drawn between them by taking the mean values and it has shown that maximum variation in terms of quality is observed in groundnuts. Similarly, proximate analysis has observed changes in all processed groundnut and chickpea samples. After comparing the mean values, chickpea is high in carbohydrate, moisture, and ash content whereas protein and fat are high in groundnut. Among antinutrients, both legumes showed a reduction in phytate levels in all 3 processing methods when compared to raw samples whereas the tannin levels of chickpea increased in the sand roasted process and in sprouted groundnuts the tannin content decreased and slightly increased in boiled and sand roasted samples. After comparing the mean values of both, it is observed that phytate content is more in chickpea whereas tannin levels are more in groundnut. The results obtained are tested for statistical significance using ANOVA, it was found out that only protein and fat values are significant (p< 0.05) and thus help in improving the nutritional quality of both the legumes. 

Keyword: Boiling, phytates, sprouting, sand roasting and tannins