Legume Research

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

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

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

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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.

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