Effect of dehusking and cooking on protein and dietary fibre of different genotypes of desi, kabuli and green type chickpeas (Cicer arietinum).

Dehusking and cooking are essential and important component of processing of chickpea to enhance the digestibility of essential nutrients of grains. Protein and dietary fibres are important due to their role in lowering plasma cholesterol and other health advantages. Changes during dehusking and dehusking followed by cooking on soluble protein, cellulose, hemicellulose, lignin and pectin contents of four genotypes of desi type (BG 256, JG 74, KWR 108 and DCP 92-3), four genotypes of kabuli type (BG 1053, KAK 2, JKG 1 and L 550) and two genotypes of green type (Sadabahar and BDG 112) of chickpeas (Cicer arietinum) were studied. The cellulose, hemicellulose and lignin of grain decreased to an extent of 21.6 %, 29.6 % and 27.3 % respectively on dehusking, whereas pectin recorded an increase of 26.2 % on dehusking. The cooking of dehusked grain registered a marginal increase in cellulose, lignin and pectin, but a decrease in hemicellulose content. The soluble protein recorded an increase of 21.3 % on dehusking and 26.6 % increase on cooking, as compared to unprocessed grain.

Effect of soaking and cooking on dietary fibre components of different type of chickpea genotypes.

Processing is an important and essential component to enhance the digestibility of essential nutrients of grains. Dietary fibres play an important role in bringing health advantages in chickpea and help in lowering plasma cholesterol. Changes during soaking and soaking followed by cooking on cellulose, hemicellulose, lignin and pectin contents of four genotypes of desi type (KWR 108, JG 74, DCP 92-3 and BG 256), four genotypes of kabuli types (KAK 2, JKG 1, BG 1053, and L 550) and two genotypes of green seed type (BGD 112 and Sadabahar) of chickpeas (Cicer arietinum, L.) was studied. Cellulose, lignin and pectin increased during soaking and cooking, whereas hemicellulose increased during soaking but decreased drastically during cooking. Cellulose recorded an overall increase of 40% during cooking, followed by 15.7% and 15.2% increase in pectin and lignin, respectively during cooking of chickpea grain. Hemicellulose, on the contrary showed a decrease of 26.8% during cooking.