CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 30, Issue 5, May 2005, Page 2693-2707 PDF (538.99 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237710 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. A. El-Bagoury1; Badea A. Bessar2; Hanan Ahmed3 | ||||
| 1Home Econ. Dep., Fact. Specific Education, Tanta Univ. | ||||
| 2Food Sci. and Techno. Dept., Fac. Agric., Kafr El-Sheikh, Tanta Univ., Egypt. | ||||
| 3Food Tech. Inst., Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Chickpea (cooker chickpea) and soybean were soaked either in distilled water or in 0.5% sodium bicarbonate solution for 12 hr, germinated for 72 hr and boiling cooked. The best cooked products, were those soaked in distilled water or in sodium bicarbonate solution before cooking. On the other side, germination up to 2 days was superior to three days. Generally, germination process reduced cooking times for the two legumes than soaking. While soaking processes elevated hydration coefficients for the two legumes, germination process reduced them. Also hydration coefficients of cooked unsoaked legumes were higher than those soaked or germinated before cooking. Cooking media of dry legumes contained higher amounts from total solids, ash and protein than soaking only or cooking after soaking or germination. The contents of the soaked distilled water from total solids, ash and protein were less than those of soaked in 0.5 % NaHCO3 solution for both legumes. In contrast, the cooking media of the two legumes those were previously soaked in distilled water contained a higher amounts of the three ones. Soaking and germination processes raised water – soluble solids, wherein cooking process reduced them in all cases: raw, soaked and germinated chickpea and soybean. Soaking, germination and cooking increased crude protein and ether extract of chickpea and soybean. Soaking and cooking decreased ash contents, while they increased by germination. On the other hand, crude fiber was decreased by soaking, germination and increased by cooking. Finally, carbohydrates were decreased as a result of all processes for both legumes. Soaking and germination processes elevated total nitrogen (TN), non protein nitrogen (NPN), protein nitrogen (PN) and free amino nitrogen (FAN). On the other side, cooking process elevated TN, PN and reduced NPN, TFAN of all samples. Both soaking in distilled water or in 0.5 % sodium bicarbonate solution resulted in similar losses (1 – 21 %) for major minerals except sodium that increased by soaking in 0.5% sodium bicarbonate solution. Germination process lowered the contents of Zn, Mn, Fe, Na, K and P, meanwhile raised the contents of Ca, Cu and Mg. On the other side, cooking of dry legumes resulted in losses in all minerals with different ratios. Also, cooking after soaking or germination resulted in losses of some minerals (Zn, Mn, Fe, Cu, Na, K, and P) and increased others (Ca and Mg). | ||||
| Keywords | ||||
| chickpea; soybean; soaking; germination; cooking; sensory evaluation; cooking time; hydration coefficient; soluble solids; chemical composition; nitrogenous constituents and minerals | ||||
|
Statistics Article View: 70 PDF Download: 177 |
||||
