Effect of processing and germination on nutritional parameters and functional properties of chickpea (Cicer arietinum L.) from Algeria

Four processing treatments [soaking (12 & 18h), germination (24 & 48h), boiling, steaming, and roasting (20 & 40min)] were evaluated for their effect on chemical composition, in vitro protein digestibility, antinutrients and functional properties of chickpea (Cicer arietinum L.). Boiling reduced tannins (97%) and trypsin inhibitory activity (60%), and increased the amount of gelatinized starch (25%) most effectively, but adversely decreased in vitro protein digestibility. Processing treatments affected fatty acids (FAs) levels of lipids significantly, with germination retaining the highest level of polyunsaturated fat (57%) and the lowest monounsaturated fat (28%). Bulk density, oil and water absorption and swelling capacities of flours improved upon most treatments, whereas, emulsifying, foaming and gelling capacities were altered. All treatments reduced nitrogen solubility at all the pH and concentrations evaluated. Chickpea processed by different modes showed that the chemical components and some of the quality parameters were affected to different extent depending on the treatment. Each proces sing tre atment showed some positive improvement in quality parameters, including functional properties that will guide appropriate industrial processing.