Division of Crop Physiology, Biochemistry & Microbiology; Indian Institute of Pulses Research, Kanpur, 208024, Uttar Pradesh, India
*Email of corresponding author: rpsrivastava1208@rediffmail.com
Online published on 13 October, 2015.
Saponins are responsible for lowering cholesterol and prevent cancer with several other health benefits. The desi and kabuli types of chickpeas (Cicer arietinum) differ in sapogenols contents. The kabuli types contain high sapogenolAand B than the desi types. Soaking of seed had no significant effect on Group A and Group B saponins but cooking completely degraded sapogenol B and a loss of 66.3% in total sapogenol of chickpeas was observed during cooking.
Chickpea, Cooking, Saponins, Sapogenols, Soaking
