DETERMINATION OF PROTEIN VALUE AND WATER ABSORPTION IN CHICKPEA (CICER AIIETINUM L.) SEEDS DURING GERMINATION

Creative Commons License

Tezcan A. A., Karatas S., KALKAN I.

Carpathian Journal of Food Science and Technology, cilt.15, sa.1, ss.60-67, 2023 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.34302/crpjfst/2023.15.1.5
  • Dergi Adı: Carpathian Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, Food Science & Technology Abstracts, Directory of Open Access Journals
  • Sayfa Sayıları: ss.60-67
  • Anahtar Kelimeler: Absorption, Chickpea, Germination, Protein, Soaking
  • İstanbul Medipol Üniversitesi Adresli: Evet

Özet

Protein and water absorption values were investigated in Cagatay and Gokhoyuk varieties of chickpea (Cicer arietinum) seeds after germination. The crude protein content were determined as 29.14% by dry weight in Cagatay and 26.13% in Gokhoyuk varieties respectively. Following imbibition, the amount of water absorption increased up to approximately 50% to 60% in both varieties. Crude protein content increased by 10.4% and 14.2% and carbohydrate content increased by 0.45% and 0.41% respectively for Cagatay and Gokhoyuk varieties of chickpea seeds. In addition, total viability of microorganisms, yeasts and molds were also determined after germination. Inactivation of microorganisms (including yeast and molds) to acceptable safe limits were noted, after soaking in hot water at 95° C for five minutes.