Effect of Processing Methods on Proximate Composition and Functional Properties of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Abstract

Chickpea (Cicer arietinum L.) is an important and cheap source of legume protein which can be used as a substitute for animal protein that is limited in supply and expensive. However, the presence of certain antinutritional factors has become a hindrance to the availability of the protein during human consumption. This study was, initiated with the objective of determining the effect of different processing methods on Proximate composition and functional properties of selected improved Chickpea Varieties (Natoli of Desi and Arerti of Kabuli) grown in Ethiopia. The experiment was carried out in a CRD with chickpea variety as the first factor of two levels (Natoli and Arerti) and processing method as a second factor of the five levels (dry roasting, dehulling, soaking, germinating and boiling). The result indicated that the ash, crude protein, crude fiber, crude fat, total carbohydrates and energy of the unprocessed chickpeas were 3.77%, 18.71%, 5.81%, 6.97%, 55.90%, and 361.13 kcal/100g, respectively. After processing the values of these same parameter ranged from 3.21 to 3.67%, 12.51 to 22.62%, 2.43 to 5.32%, 6.94 to 8.48%, 53.34 to 68.52%, and 360.20 to 392.86 kcal/100g, respectively. Bulk density, water absorption capacity, oil absorption capacity, solubility and swelling power were 0.46glcm³, 1.55 g/g, 2.02g/g, 28.49% and 16.08%, respectively while after processing the values remained between 0.40 to 0.58 g/cm³, 1.25 to 2.73 g/g, 1.91 to 2.30 g/g, 18.05 to 28.62% and 10.04 to 15.66%, respectively. The results clearly indicated that, among processing methods, dehulling and germination significantly increase the nutritional content while boiling method is best for high water and oil absorption capacity. The present study recommends that dehuling is the best method to increase protein, fat, and energy values and the lower bulk density value in the formulation of complementary foods for children below of two years.

Keywords: Improved Chickpea varieties, proximate composition, Functional properties