Effect of dehulling on nutrient losses in chickpea (Cicer arietinum L.) uri icon

abstract

  • Chickpea cotyledons were dehulled (scarified) for different lengths of times (0, 2, 4, 8, and 12min) using a Tangential Abrasive Dehulling Device (TADD). The resulting decorticated dry splitcotyledons (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 decreasedwith 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 equivalentof traditional dehulling in terms of quantitative losses of powder fraction. No notable differenceswere observed in the amino acids of dhal and powder fractions ofcotyledons dehulled for differentintervals. Albumin and glutelin fractions were considerably reduced due to dehulling, while theglobulin fraction increased. It is concluded that the dehulling process (4 min) would incur considerablelosses in protein, calcium, iron, and zinc, whereas it would not adversely affect theprotein quality in terms Of aIdnO acids

publication date

  • 1992
  • 1992