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Current IssueEditorial BoardOnline First ArticlesArchive

volume 36 issue 2 (april 2013) : 174-179

EFFECT OF SOAKING AND GERMINATION ON DIETARY FIBRE CONSTITUENTS OF CHICKPEA (CICER ARIETINUM L.)

H
Hina Vasishtha
R
R.P. Srivastava*
1Division of Crop Physiology, Biochemistry and Microbiology Indian Institute of Pulses Research, Kanpur - 208 024, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Vasishtha Hina, Srivastava* R.P. (2025). EFFECT OF SOAKING AND GERMINATION ON DIETARY FIBRE CONSTITUENTS OF CHICKPEA (CICER ARIETINUM L.). Legume Research. 36(2): 174-179. doi: .

ABSTRACT

Processing is an important and essential activity to enhance the digestibility of essential nutrients of chickpea. Dietary fibre plays an important role in bringing health advantages in chickpea and helps in lowering plasma cholesterol. Changes during soaking and soaking followed by germination (24, 48 and 72 hr) on cellulose, hemicellulose, lignin and pectin contents of four genotypes of desi type (KWR 108, JG 74, DCP 92-3 and BG 256), four genotypes of kabuli types (KAK 2, JKG 1, BG 1053, and L 550) and two genotypes of green seed type (BGD 112 and Sadabahar) of chickpeas (Cicer arietinum, L.) were evaluated. Cellulose, hemicellulose and lignin increased significantly during soaking and germination of chickpeas, whereas pectin was not affected significantly during soaking and different stages of germination. The rate of changes in different genotypes for various parameters was rapid during early stages of germination.

REFERENCES

  1. Anderson, J.W., Gustafson, N.J., Spencer, D.B., Tietyen, J. and Bryant, C.A. (1990) Serum lipid response of hypercholesterolemic men to single and divided doses of canned beans. American J. Clin. Nutr. 51:1013 – 1019.
  2. AOAC (1980) Official methods of analysis of the association of official analytical chemists. 13th edn, Washington DC, p 134-135.
  3. Chopra, H., Udipi S.A. and Ghugre P. (2009) Dietary fibre content of selected legumes: Varietal differences and effect of processing. J. Food Sci. Technol. 46:266-268.
  4. Dhingra, D., Michael, M., Rajput, H. and Patil, R.T. (2012) Dietary fibre in foods: a review. J. Food Sci. Technol. 49:255-266.
  5. Donangelo, C.M., Trugo, L.C., Trugo, N.M.F. and Eggum, B.O. (1995) Effect of germination of legume seeds on chemical composition and on protein and energy utilisation in rats. Food Chem. 53: 23-27.
  6. Falk, J.D. and Nagyvary, J.J. (1982) Exploratory studies of lipid-pectin interactions. J. Nutr. 112:182-188.
  7. Goering, H.D. and Van Soest, P.J. (1975) Forage fibre analysis. U.S. Department of Agriculture, Agricultural Research Service, Washington.
  8. Kamath, M.V. and Belavady, B. (1980) Unavailable carbohydrates of commonly consumed Indian foods. J. Sci. Food Agric. 31:194-202.
  9. Liener, I.E. (1976) Legume toxins in relation to protein digestibility- A review. J. Food Sci. 41: 1076-1081
  10. Nestares, T., Urbano, G., Lopez-Frýas, M. and Barrionuevo, M. (1997) Nutritional assessment of magnesium from raw and processed chickpea (Cicer arietinum L.) in growing rats. J. Agric. Food Chem. 45: 3138-3142.
  11. Oloyo, R.A. (2004) Chemical and nutritional quality changes in germinating seeds of Cajanus cajan L. Food Chem. 85: 497-502.
  12. Queenan, K.M., Stewart, M.L., Smith, K.N., Thomas, W., Fulchar R.G. and Slavin J.L. (2007) Soluble fibre lower serum cholesterol in hypocholesterolemia adults in randomised controlled trial. Nutr. J. 6:6-10.
  13. Ramulu, P. and Rao, P.U. (1997) Effect of processing on dietary fibre content of cereals and pulses. Plant Foods Hum. Nutr. 50:249-257.
  14. Ranganna, S. (1979) Manual of Analysis of Fruits and Vegetable Products. Tata McGraw-Hill Publ Co Ltd New Delhi, p 634.
  15. Rehinan, Z., Rashid, M. and Shah, W.H. (2004) Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes. Food Chem. 85: 245-249.
  16. Updegroff, D.M. (1969) Semi-micro determination of cellulose in biological material. Anal. Biochem. 32: 420-424.
  17. Vidal-Valverde, C. and Frias, J. (1991) Legume processing effects on dietary fibre components. J. Food Sci. 56 :1350- 1352.
  18. Vidal-Valverde, C., Frias, J. and Esteban, R. (1992) Dietary fibre in processed lentils. J. Food Sci. 57: 1161-1163.
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    volume 36 issue 2 (april 2013) : 174-179

    EFFECT OF SOAKING AND GERMINATION ON DIETARY FIBRE CONSTITUENTS OF CHICKPEA (CICER ARIETINUM L.)

    H
    Hina Vasishtha
    R
    R.P. Srivastava*
    1Division of Crop Physiology, Biochemistry and Microbiology Indian Institute of Pulses Research, Kanpur - 208 024, India

    • Submitted|

    • First Online |

    • doi

    Cite article:- Vasishtha Hina, Srivastava* R.P. (2025). EFFECT OF SOAKING AND GERMINATION ON DIETARY FIBRE CONSTITUENTS OF CHICKPEA (CICER ARIETINUM L.). Legume Research. 36(2): 174-179. doi: .

    ABSTRACT

    Processing is an important and essential activity to enhance the digestibility of essential nutrients of chickpea. Dietary fibre plays an important role in bringing health advantages in chickpea and helps in lowering plasma cholesterol. Changes during soaking and soaking followed by germination (24, 48 and 72 hr) on cellulose, hemicellulose, lignin and pectin contents of four genotypes of desi type (KWR 108, JG 74, DCP 92-3 and BG 256), four genotypes of kabuli types (KAK 2, JKG 1, BG 1053, and L 550) and two genotypes of green seed type (BGD 112 and Sadabahar) of chickpeas (Cicer arietinum, L.) were evaluated. Cellulose, hemicellulose and lignin increased significantly during soaking and germination of chickpeas, whereas pectin was not affected significantly during soaking and different stages of germination. The rate of changes in different genotypes for various parameters was rapid during early stages of germination.

    REFERENCES

    1. Anderson, J.W., Gustafson, N.J., Spencer, D.B., Tietyen, J. and Bryant, C.A. (1990) Serum lipid response of hypercholesterolemic men to single and divided doses of canned beans. American J. Clin. Nutr. 51:1013 – 1019.
    2. AOAC (1980) Official methods of analysis of the association of official analytical chemists. 13th edn, Washington DC, p 134-135.
    3. Chopra, H., Udipi S.A. and Ghugre P. (2009) Dietary fibre content of selected legumes: Varietal differences and effect of processing. J. Food Sci. Technol. 46:266-268.
    4. Dhingra, D., Michael, M., Rajput, H. and Patil, R.T. (2012) Dietary fibre in foods: a review. J. Food Sci. Technol. 49:255-266.
    5. Donangelo, C.M., Trugo, L.C., Trugo, N.M.F. and Eggum, B.O. (1995) Effect of germination of legume seeds on chemical composition and on protein and energy utilisation in rats. Food Chem. 53: 23-27.
    6. Falk, J.D. and Nagyvary, J.J. (1982) Exploratory studies of lipid-pectin interactions. J. Nutr. 112:182-188.
    7. Goering, H.D. and Van Soest, P.J. (1975) Forage fibre analysis. U.S. Department of Agriculture, Agricultural Research Service, Washington.
    8. Kamath, M.V. and Belavady, B. (1980) Unavailable carbohydrates of commonly consumed Indian foods. J. Sci. Food Agric. 31:194-202.
    9. Liener, I.E. (1976) Legume toxins in relation to protein digestibility- A review. J. Food Sci. 41: 1076-1081
    10. Nestares, T., Urbano, G., Lopez-Frýas, M. and Barrionuevo, M. (1997) Nutritional assessment of magnesium from raw and processed chickpea (Cicer arietinum L.) in growing rats. J. Agric. Food Chem. 45: 3138-3142.
    11. Oloyo, R.A. (2004) Chemical and nutritional quality changes in germinating seeds of Cajanus cajan L. Food Chem. 85: 497-502.
    12. Queenan, K.M., Stewart, M.L., Smith, K.N., Thomas, W., Fulchar R.G. and Slavin J.L. (2007) Soluble fibre lower serum cholesterol in hypocholesterolemia adults in randomised controlled trial. Nutr. J. 6:6-10.
    13. Ramulu, P. and Rao, P.U. (1997) Effect of processing on dietary fibre content of cereals and pulses. Plant Foods Hum. Nutr. 50:249-257.
    14. Ranganna, S. (1979) Manual of Analysis of Fruits and Vegetable Products. Tata McGraw-Hill Publ Co Ltd New Delhi, p 634.
    15. Rehinan, Z., Rashid, M. and Shah, W.H. (2004) Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes. Food Chem. 85: 245-249.
    16. Updegroff, D.M. (1969) Semi-micro determination of cellulose in biological material. Anal. Biochem. 32: 420-424.
    17. Vidal-Valverde, C. and Frias, J. (1991) Legume processing effects on dietary fibre components. J. Food Sci. 56 :1350- 1352.
    18. Vidal-Valverde, C., Frias, J. and Esteban, R. (1992) Dietary fibre in processed lentils. J. Food Sci. 57: 1161-1163.
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