International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 5 (2017)
Influence of soaking and germination on physico-chemical composition and functional properties of chickpea (var. SKUAST-233) flour


Author(s): Khushnuma Maqbool, Haroon Rashid Naik, Syed Zameer Hussain and Abdul Hamid Rather

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.

Pages: 1048-1054  |  425 Views  23 Downloads

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How to cite this article:
Khushnuma Maqbool, Haroon Rashid Naik, Syed Zameer Hussain, Abdul Hamid Rather. Influence of soaking and germination on physico-chemical composition and functional properties of chickpea (var. SKUAST-233) flour. Int J Chem Stud 2017;5(5):1048-1054.
International Journal of Chemical Studies