Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.)

Effects of germination time and illuminations on sprout yield, biosynthesis of ascorbic acid, cooking ability and moisture accumulation in chickpeas were significant (p ⩽ 0.01). Green light had the highest promoting effect on the ascorbic acid level (40.59 mg/100 g) as compared to other illuminations but significantly reduced the sprout yield (188.6 g) as compared to dark, fluorescence and γ-rays illuminations with significantly high sprout yield (196 g) and imbibing moisture (51%). Cooking time was reduced by 43% due to γ-rays in un-soaked seed. Cooking time increased in all treated chickpea samples after 24 h germination and thereafter decreased significantly. Red light significantly increased the cooking time (68.44 min) followed by fluorescent (64.5 min), yellow (61.8 min) and green light (60.9 min). The results indicated that germination of chickpea under green light was an effective process in enhancing ascorbic acid content while dark, fluorescence and γ-rays were effective in promoting sprout growth and to some extent biosynthesis of ascorbic acid.