SAJAD AHMAD SOFI*, ISHA GUPTA, MEENU RANI AND JAGMOHAN SINGH
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu-180 009 (J & K) India
*(e-mail : email@example.com; Mobile : 9858389114, 7006146795)
(Received : March 9, 2019; Accepted : May 18, 2019)
The purpose of the study is to determine the effect of germination on physico-chemical properties (colour, water activity and proximate composition) and antinutritional factors (tannins and phytic acids) of chickpea flour. The chickpea flour increased significantly (P≤0.05) the L* value, water activity, during germination periods from 0 to 48 h, whereas decreased a*, b* and bulk density significantly (P≤0.05). The moisture content, crude protein and crude fiber increased, whereas ash, carbohydrate and calorific value increased. The antinutritional factors (tannins and phytic acid) showed a significant decreased trend.
Key words : Chickpea flour, protein, antioxidant, solubility, pasting properties