Archives in Food and Nutrition

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Research Article - Archives in Food and Nutrition (2021) Volume 4, Issue 4

Effect of processing on Nutrient Content of Pisum Sativum and Cicer Arientinum

Pisum sativum (pea) and Cicer arientinum (chickpea) are two legumes with a good source of protein, vitamins, minerals dietary fibre and energy. These legumes are the powerhouse of the minerals due to which it helps in prevention of various diseases like diabetes, heart diseases, cancer and cardiovascular diseases. Drying and germination of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Improved varieties of pea (G-10) and chickpea (BSW) were examined for the effect of drying and germination on their nutritional quality. Fresh seeds were dried in shadow for 6 days at 25˚C and then the nutrient estimation was done. For the germination, dried seeds were soaked in water for 12 hours and allowed to germinating for 48 hours at 25˚C. Nutrient analysis was carried out to estimate the proximate values. The result revealed that the moisture, ash, protein, fibre and the minerals. calcium, iron, magnesium and phosphorus were increased after the germination of 48 hours and the amount of fat and carbohydrate decreased. All the estimation was done by using standard method and the observations were done in triplicate to find out the most appropriate results.

Author(s): Chaudhary Aina*, Joshi Ila

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