Nutritional value of pulses is a widely accepted but the presence of antinutritional factors in its composition imposes a restriction in its consumption. Different processing treatments (germination, boiling, pressure cooking and roasting) were employed for reduction of various antinutritional factors (Phytic acid, polyphenols, tannins, saponins, oxalates and trypsin inhibitor activity) in chickpea. Among various treatments employed pressure cooking resulted in maximum reduction of all types of antinutritional factors. Maximum reduction was observed in tannins (93.97%) and polyphenols (87.71%). Processing treatments showed significant effect on protein fraction, fatty acid profile and mineral content of chickpea. The albumins were least affected on processing. Germination increased the linolenic acid to 48.42 percent. Fe and K resulted in increase of 56.89 and 28.6 percent respectively.
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Mittal et al. (2012) studied this question.
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