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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal
Autores:  MAHMOOD,Talat
HAMEED,Tabasum
HASNAIN,Sabahat
ALI,Sartaj
QAYYUM,Abdul
MEHMOOD,Ayaz
LIAQUAT,Muhammad
KHAN,Sami Ullah
SAEED,Muhammad
KHAN,Ayub
Data:  2018-03-01
Ano:  2018
Palavras-chave:  Chickpea
Anti-nutritional factors
Tannic acid
Stachyose
Raffinose
Resumo:  Abstract Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soaking, cooking and germination in the reduction of these antiphysiological factors were are also studies. Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2. Stachyose contents ranged between 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02% (Parbat) while raffinose was 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht). The highest tannic acid content was reduced up to 50% in C-44 by cooking of 72 hours germinated seeds. Stachyose and raffinose contents were completely removed after 72 hours germination. Present studies revealed that cooking after germination is the most effective method to reduce the anti-nutritional factors of chickpea. Individually, soaking and cooking also contributed to the loss of the same factors but to a lesser extent.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100120
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/1678-457x.02617
Formato:  text/html
Fonte:  Food Science and Technology v.38 n.1 2018
Direitos:  info:eu-repo/semantics/openAccess
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