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Effect of dehulling on nutrient losses in Chickpea (Cicer arietinum L.)

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Relation http://oar.icrisat.org/9328/
 
Title Effect of dehulling on nutrient losses in Chickpea (Cicer arietinum L.)
 
Creator Singh, U
Rao, P V
Seetha, R
 
Subject Chickpea
 
Description Chickpea cotyledons were dehulled (scarified) for different lengths of times (0, 2, 4, 8, and 12
min) using a Tangential Abrasive Dehulling Device (TADD). The resulting decorticated dry split
cotyledons (dhal) and powder fractions were then analyzed for protein, sugar, starch, fiber, minerals,
and amino acids. Protein, soluble sugar, and ash of dhal (scarified cotyledons) fraction decreased
with increasing dehulling time, but starch content increased. Considerable amounts of calcium,
iron, and zinc were removed by dehulling for 4 min. This time is assumed to be an equivalent
of traditional dehulling in terms of quantitative losses of powder fraction. No notable differences
were observed in the amino acids of dhal and powder fractions ofcotyledons dehulled for different
intervals. Albumin and glutelin fractions were considerably reduced due to dehulling, while the
globulin fraction increased. It is concluded that the dehulling process (4 min) would incur considerable
losses in protein, calcium, iron, and zinc, whereas it would not adversely affect the
protein quality in terms Of aIdnO acids.
 
Publisher Elsevier
 
Date 1992
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/9328/1/JFoodCompositionAnalysis_5_69-76_1992.pdf
Singh, U and Rao, P V and Seetha, R (1992) Effect of dehulling on nutrient losses in Chickpea (Cicer arietinum L.). Journal of Food Composition and Analysis, 5 (1). pp. 69-76. ISSN 0889-1575