Table 4.

Chemical composition of chickpea based breads

Chickpea processing	Ash content (% as is)	Fat content (% as is)	Protein content (% as is)	Carbohydrate * content (% as is)
Raw	2.17 ± 0.00d	3.73 ± 0.00b	11.16 ± 0.18c	33.70 ± 0.18d
Germinated	2.11 ± 0.01c	3.37 ± 0.06a	11.22 ± 0.07c	31.96 ± 0.12c
Toasted	1.89 ± 0.01b	4.33 ± 0.06c	10.14 ± 0.02b	31.23 ± 0.07b
Cooked	1.35 ± 0.00a	4.41 ± 0.01c	8.66 ± 0.05a	25.00 ± 0.06a
P-value	0.0000	0.0000	0.0000	0.0000

Means in a column with different letters are significantly different (P < 0.05)

* Carbohydrate content was calculated by difference