Impact of Thermal and Bioprocessing on Antioxidant and Functional Properties of nine Newly Developed Desi and Kabili Chickpea (Cicer arietinum L.) Cultivars
Sharma Shruti, Yadav Neelam*, Singh Alka, Kaur Devinder, Kumar Rajendra1
Centre of Food Technology, Faculty of Science, University of Allahabad, Allahabad, 211002, Uttar Pradesh, India
1U.P. Council of Agricultural Research, 8th Floor, Kishan Mandi Bhawan, Vibhuti Khand, Gomti Nagar, Lucknow-226010
*Corresponding author E-mail: firstname.lastname@example.org
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.