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Title: A study of processing and storage effects on the major constituents of chickpeas (Cicer arietinum)
Author: Mehrotra, Anup Kumar
Awarding Body: University of London
Current Institution: Royal Holloway, University of London
Date of Award: 1982
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Nutritional changes in chickpeas (Cicer arietinum L.) due to various food processes and storage have been studied. Carbohydrates, lipids and proteins were all quantified. Scanning electronmicrographs of the samples were also taken. Analyses were conducted directly after processing and after one-year storage. Results were compared to raw seed and one-year stored raw seed controls. A batch of chickpeas was either presoaked in an aqueous salt medium or in distilled water. The medium solution effectively reduced the cooking time needed for the seeds while water-soaked seeds were used as further controls to observe any adverse effects due directly to the medium. 1. Raw seeds were decorticated and their nutrient composition determined. There was a significant loss of available carbohydrates and protein but lipids were not affected by decortication. Storage brought about further losses in available carbohydrates and protein and significant losses in lipids. 2. Samples of medium-soaked seeds were dehydrated to a moisture content of approximately 3%, resulting in available carbohydrate loss. Proteins were not significantly affected. Storage resulted in further losses in available carbohydrates. No significant losses in protein occurred but its nutritional value was reduced. There was a loss in lipids. 3. Samples of medium-soaked seeds were either immediately frozen at -18°C or precooked and then frozen at -18°C. Losses in available carbohydrates but increases in protein and lipid were noted. Further losses occurred in available carbohydrates on storage but proteins and lipids were well retained. Precooked frozen seeds also showed losses in available carbohydrates but no apparent change was observed in protein and lipid. Further losses occurred in available carbohydrate on storage. Protein content, its nutritional value, and total lipid were significantly reduced.4.Samples of medium-soaked seeds were precooked and canned. These cans were stored at either 22°C or 30°C. Analysis immediately after canning revealed that available carbohydrate contents were reduced, protein was increased while lipid remained unchanged. Storage at 22°C led to further losses in available carbohydrates, lowering of nutritional value of protein and highly significant loss in lipid. Storage of cans at 30°C did not cause any additional losses. Despite the losses in certain samples mentioned there are still certain advantages offered by all the above-mentioned processing and storage conditions which will be further discussed.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Plant Sciences