THE impact OF ancient process ways ON BIOAVAILABILITY OF MINERALS IN CHICKPEA (Cicer arietinum L.)

Chickpea could be a major constituent of the human diet. it's a very important supply of energy and nutrients, significantly supermolecule and minerals. However, It conjointly contains antinutrients that bind minerals, chiefly iron and metallic element, rendering them less bioavailable or untouchable for absorption. the amount of those antinutrients could also be reduced by ancient food process ways like fermentation and germination. the target of this study is to analyze and report the consequences of ancient process ways (boiling, roasting, germination and fermentation) on the mineral bioavailability of chickpea fully grown in Abyssinia. The impact of varied ancient process ways (boiling, roasting, germination and fermentation) on HCl-extractability of minerals of chickpea (Cicer arietinum L.) fully grown in Abyssinia was studied. The mineral contents were determined by the quality procedure of AOAC The vary of iron, zinc, and metallic element and element were four.0-6.8, 2.7-3.9, and 135.8-207 and 252.2-298.11 mg/100 g severally. The HCl - extractability (as associate degree index of bioavailability) of iron, zinc, metallic element and element in every of the process ways was conjointly studied. The results indicated that fermentation and germination were only in reducing Phytate and condensed phenol content and enhance HCl -extractability of minerals.

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Posted April 8, 2019 01:54