Effect of dehulling on nutrient losses in Chickpea (Cicer arietinum L.)

Singh, U and Rao, P V and Seetha, R (1992) Effect of dehulling on nutrient losses in Chickpea (Cicer arietinum L.). Journal of Food Composition and Analysis, 5 (1). pp. 69-76. ISSN 0889-1575

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Chickpea cotyledons were dehulled (scarified) for different lengths of times (0, 2, 4, 8, and 12 min) using a Tangential Abrasive Dehulling Device (TADD). The resulting decorticated dry split cotyledons (dhal) and powder fractions were then analyzed for protein, sugar, starch, fiber, minerals, and amino acids. Protein, soluble sugar, and ash of dhal (scarified cotyledons) fraction decreased with increasing dehulling time, but starch content increased. Considerable amounts of calcium, iron, and zinc were removed by dehulling for 4 min. This time is assumed to be an equivalent of traditional dehulling in terms of quantitative losses of powder fraction. No notable differences were observed in the amino acids of dhal and powder fractions ofcotyledons dehulled for different intervals. Albumin and glutelin fractions were considerably reduced due to dehulling, while the globulin fraction increased. It is concluded that the dehulling process (4 min) would incur considerable losses in protein, calcium, iron, and zinc, whereas it would not adversely affect the protein quality in terms Of aIdnO acids.

Item Type: Article
Divisions: RP-Grain Legumes
CRP: CGIAR Research Program on Grain Legumes
Uncontrolled Keywords: Chickpeas, husking, nutrients, Identifier
Subjects: Mandate crops > Chickpea
Depositing User: Mr T L Gautham
Date Deposited: 26 Feb 2016 04:15
Last Modified: 26 Feb 2016 04:15
URI: http://oar.icrisat.org/id/eprint/9328
Official URL:
Acknowledgement: UNSPECIFIED
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