Vegetos

Abstract

The present study was undertaken with the objective to examine the effect of thermal (autoclaving, microwave cooking, boiling & roasting) and bioprocessing treatments (soaking & germination) on the antioxidant and functional properties of nine newly developed (five desi & four kabuli) chickpea cultivars. The antioxidant properties were determined by evaluating the total phenolic and flavonoid contents while the functional properties were studied by the DPPH free radical scavenging activity, reducing activity and metal chelating activity. Antioxidant activity of desi cultivars of chickpea was found better than kabuli cultivars of chickpea. Germination showed increase in functional properties whereas hydrothermal and thermal showed decline in the functional properties. TPC and TFC showed positive correlation with antiradical activity (0.934, 0.912), reducing capacity (0.933, 0.846) and metal chelating activity (0.977, 0.895), respectively. It is therefore concluded that germinated flour of desi chickpea cultivar can be further explored in processed product development because they will help in the management of various degenerative diseases as well as their traditional role in the prevention of protein energy malnutrition.