The modification of nutritional and functional properties of chickpea (Cicer arietinum) by germination.

Chickpea (Cicer Arietinum) was germinated for different lengths of time to determine the influence of germination on the functional and nutritional properties of this legume. Chemical analysis of the flours showed a very significant increase in vitamin C and in lysine during germination. Vitamin C values ranged from 1.2 to 15.6 mg/100 g and lysine from 10.5 to 13.5 g/100g of protein for the intact and the 48 hr-germinated chickpea, respectively. Starch content decreased 15.5% and soluble sugars increased 20% after only 24 hr of germination. Germination decreased trypsin inhibitor activity by 28%. Chickpea and 24 hr germinated chickpea were used as ingredients in the preparation of several products. Germination increased acceptability in some of these products by modifying their rheological and sensory properties. Seed germination enhanced significantly the nutritional quality of chickpea protein. Protein efficiency ratio associated with the germinated chickpea diets compared favorably to that obtained with the casein diet. Protein digestibility decreased as germination time increased. Essential amino acid availability did not change after 24 hr of germination, but small decreases were observed after 48 hr. Protein and starch were studied separately to determine their influence on the observed modifications. No significant changes were found in the concentration of proteins in germinated chickpea even after 72 hr of germination as indicated by densitometry scans of SDS-PAGE patterns. Starch was isolated from intact and germinated chickpeas and characterized by several of its physicochemical properties and its susceptibility to alpha-amylase hydrolysis. Germination increased substantially starch digestibility and modified some of the physico-chemical properties of starch. Scanning electron microscopy (SEM) showed no apparent differences between starches except for a tendency of the germinated chickpea starch to clump. These results suggest that changes in texture, consistency and other physical parameters observed on the germinated chickpea-based products may be attributed mostly to starch.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

doctoral

Discipline thesis:degree_discipline

Nutritional Sciences

Grantor dc:publisher

The University of Arizona.

Year dc:date.issued

1988

Author dc:creator

• Fernandez, Maria Luz.

Advisor dc:contributor.advisor

• Berry, James W.

Committee members dc:contributor.committeemember

• Reid, Bobby L.
• McNamara, Donald J.
• Goll, Darrell E.
• Brannon, Patsy

• Chickpea -- Nutrition.
• Germination.
• Food -- Protein content.

Statement dc:rights

• Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/10150/184363

OAI identifier oai:identifier

oai:repository.arizona.edu:10150/184363