Nutritional Quality of Roasted and Pressure-Cooked Chickpea Compared to raw (Cicer Arietinum L.) Seeds

Raw and processed (roasted and pressure-cooked) seeds of chickpea (Cicer arietinum L.) were analyzed for nutritional and antinutritional qualities. A significant difference was seen between the proximate composition of raw and processed seeds (P 0.05). The seeds consist of 19.47-21.27% proteins and 8.53-9.89% fiber. Among the minerals, potassium was highest (725- 1171mg/100g) followed by phosphorus (188.3-252.7 mg/100g) and sodium (61.3-100.3 mg/100g). Significant (P 0.05) variation existed in some amino acid of raw and processed seeds or roasted and pressure-cooked seeds. The amino acids: arginine, histidine, isoleucine, leucine, lysine, aspartic acid, glutamic acid were higher in both roasted and pressure-cooked than whole egg protein. Essential amino acids excluding methionine and phenylalanine of all seeds type: raw, roasted and pressure- cooked exceeded than FAO/WHO pattern. The amino acids: leucine, lysine, valine and tyrosine were recorded with lower amount in pressure-cooked seed compared to roasted seed. Polyphenol 153 mg/100g was detected less in pressure-cooked seed compared to roasted and raw seeds (281.3 vs 315.9). In the study there was little loss of nutrients from raw to roasted chickpea seed compared to pressure-cooked