Effect of some technological processes on nutritive value and some antinutritional factors of chickpea and soybean [electronic resource].

Includes references.

Soybean and chickpea (cooking chickpea) were soaked in distilled water or in 0.5% NaHCO₃, germinated up to 3 days and cooked in boiling distilled water. Soluble proteins of soybean were higher than those of chickpea in the three used solvents (distilled water, 0.02 M NaOH and 1.0 M NaCI). Soaking processes raised the sol uble proteins of the two legumes. Moreover, germination process up to 2 days elevated the soluble proteins in alkaline and salted solutions. On contrast, soluble proteins in distilled water were reduced by germination. Cooking process obviously, reduced the soluble proteins ofthe two legumes. Both legumes contained all essential amino acids, where leucine and lysine recorded the highest amounts. Meanwhile, sulfur amino acids including methionine and cystine recorded the limiting amino acids. Nonessential amino acids, aspartic and glutamic were existed in very high amounts: Soaking, germination and cooking processes resulted in decrements in most essential and non-essential amino acids. All processes improved in-vitro protein digestibility of chickpea and soybean, while C-PER and BV for the two legumes decreased. The decrease in soybean was much more than chickpea. Soaking and germination processes raised the total free amino acids of chickpea and soybean, while cooking processes decreased them in all samples. Soaking, gem1ination and cooking reduced tannins content and trypsin inhibitors activity ofchickpea and soybean. The best result was obtained when the germinated legumes were cooked.

Summary in Arabic.

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