International Journal of Food Science / 2019 / Article / Tab 4

Research Article

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Table 4

Effect of processing methods on the antinutritional factors.

Processing
Methods
Tannin
(%)
Reduction
(%)
Phytic acid
( mg/100g)
Reduction
( %)

Raw (control)0.16 ± 0.01-88.28 ± 1.74-
Dry roasting0.12 ± 0.0125.0083.08 ± 0.775.89
Dehulling0.05 ± 0.0168.7556.13 ± 2.1136.42
Soaking0.08 ± 0.0150.0074.86 ± 1.3115.20
Germinating0.04 ± 0.0175.0060.91 ± 1.7931.00
Boiling0.03 ± 0.0082.2537.65 ± 1.8157.35

CV14.844.07
LSD0.024.58

CV= coefficient of variation; values are mean ± SE and mean values followed by the same letter in column are not significantly different at 5% level of significance; LSD = least significance difference.