Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.)

Table 5

Summary of effects of some traditional processes in nutritional composition and mineral and antinutritional contents of different Ethiopian chickpea varieties.

Processing methods	Moisture (%)	T.ash (%)	C.protein (%)	C.fat (%)	C.fiber (%)	CHO (%)	Energy (kcal/100 g)	Ca	P	Fe	Zn	Phytate	C.tannin	Reference
Whole, fresh, raw local chickpea	77.60	0.80	4.60	1.00	4.20	16.00	91.40	52.00	73.00	6.30	—	—	—	[30]
Whole, fresh, boiled local chickpea	59.30	1.40	7.30	2.00	5.50	30.00	167.00	83.00	101.00	3.40	—	—	—
Whole, fresh, roasted local chickpea	42.70	1.40	10.10	2.90	8.80	42.90	238.10	150.00	162.00	7.40	—	—	—
Whole, dried local chickpea	10.50	2.30	10.40	4.70	9.90	72.10	372.30	200.00	238.00	7.00	—	—	—
Dried, roasted, boiled local chickpea	29.40	3.30	13.00	4.00	9.40	50.30	289.20	172.00	174.00	5.70	—	—	—
Germinated, boiled local chickpea	27.60	2.10	13.80	4.10	9.90	52.40	301.70	170.00	210.00	5.20	—	—	—
Germinated, raw local chickpea	49.70	1.30	9.40	2.80	0.70	36.80	210.00	147.00	135.00	3.70	—	—	—
Chickpea sauce without chili (shimbra wot, allicha)	79.20	1.10	2.30	8.90	0.70	8.50	123.30	23.00	40.00	2.30	—	—	—
Chickpea split sauce without chili (shimbra kik-wot)	68.60	1.20	4.80	4.30	1.60	21.10	142.30	35.00	68.00	2.10	—	—	—
Raw DZ-10-11	7.60	2.62	16.73	5.87	5.87	61.22	364.69	207.40	298.16	6.79	3.95	97.46	175.23	[26]
Boiled DZ-10-11	8.86	2.41	13.87	4.77	4.57	65.32	359.72	191.43	265.36	4.19	3.21	97.17	174.37
Wet roasted DZ-10-11	9.37	2.30	13.82	5.20	5.19	64.12	359.26	178.52	260.62	4.04	2.66	91.93	160.10
Dry roasted DZ-10-11	5.91	2.59	14.08	6.07	3.36	68.67	382.95	162.60	252.19	4.00	2.83	96.00	174.90
Germinated DZ-10-11	6.90	2.31	15.39	4.26	5.60	65.55	362.10	170.75	294.26	5.44	3.15	72.07	99.26
Fermented at 24 h DZ-10-11	6.82	2.53	15.71	5.72	4.87	64.34	371.80	137.12	271.06	5.92	3.59	84.26	169.90
Raw Kabuli varieties	7.69	2.70	21.07	5.94	6.56	62.60	388.12	143.25	—	6.29	2.55	94.76	162.82	[29]
Soaked Kabuli	8.06	2.47	20.23	6.08	4.53	63.16	388.30	140.00	—	6.04	2.53	81.29	81.75
Germinated Kabuli	7.30	2.45	20.92	5.85	4.23	63.48	390.26	137.00	—	5.88	2.22	68.08	35.61
Raw Natoli variety	—	3.77	18.71	6.97	5.81	55.90	361.13	—	—	—	—	—	—	[34]
Dry roasted Natoli	—	3.44	12.51	6.94	3.93	68.52	386.54	—	—	—	—	—	—
Dehulled Natoli	—	3.21	22.62	8.48	2.43	56.52	392.86	—	—	—	—	—	—
Soaked Natoli	—	3.67	15.15	7.08	5.16	62.24	373.29	—	—	—	—	—	—
Germinated Natoli	—	3.60	20.21	7.39	5.32	54.85	366.75	—	—	—	—	—	—
Boiled Natoli	—	3.48	19.91	7.43	4.91	53.34	360.20	—	—	—	—	—	—

Note: C.tannin = condensed tannin; C.fiber = crude fiber; T.ash = total ash; C.protein = crude protein; C.fat = crude fat.