Investigation on the effects of different processing methods on physical and chemical properties of chickpeas

Chickpea (Cicer arietinum L.) is one of the most consumed legumes because it is cheap and valuable source of proteins, minerals, carbohydrates, vitamins and dietary fiber. Some antinutritional materials like phytic acid and phenolics naturally present in the chickpea and the other legumes, limit the nutritive value of food. Soaking, cooking, germination, fermentation, dehulling and grinding have been used in order to decrease negative effects of antinutritional materials present in chickpea and some other legumes.In this study, two registered chickpea varieties, Sarı98 and Cevdetbey obtained from Aegean Agricultural Research Institute (Menemen, Izmir) and two varieties White and Espagnol obtained from a local market have been used. Physical (100 seed weight, 100 seed volume, density, swelling capacity, hydration capacity) and chemical (protein, moisture, ash, phytic acid and total phenolics) analyses were carried at. Color values (L*, a*, b*), texture, phytic acid, total phenolics and mineral contents (Zn and Fe) of cooked samples (in the pan, under pressure and in microwave) were analyzed to determine the effects of cooking processes.With microwave cooking, decreasing in phytic acid and total phenolics were higher and decreasing mineral content is lower in all chickpea samples. Besides it is time-saving, nutritive value of chickpea is protected during cooking in microwave. It is determined that cooking in a pan caused a decrease in antinutritional materials and loss of mineral materials.Keywords: Chickpea, cooking, phytic acid, total phenolics, zinc, iron