Table 3.
Chemical composition and antinutritional parameters of unprocessed chickpea and chickpea sprouts.
| Property | UC | Control | OCS |
|---|---|---|---|
| Chemical composition (%DW) | |||
| Protein | 15.98 ± 0.15 b | 19.99 ± 0.59 a | 18.93 ± 0.49 a |
| Lipids | 6.72 ± 0.05 a | 7.73 ± 0.12 b | 7.96 ± 0.03 b |
| Ashes | 3.02 ± 0.02 a | 2.62 ± 0.11 b | 2.77 ± 0.01 b |
| Total carbohydrates | 74.27 ± 0.41 a | 69.66 ± 0.81 b | 71.34 ± 0.92 b |
| Antinutrient compounds | |||
| Phytic acid (mg PAE/100 g DW) | 140.03 ± 6.51 a | 115.71 ± 4.32 b | 97.13 ± 4.11 c |
| Saponins (mg DE/100 g DW) | 426.67 ± 18.1 b | 498.68 ± 16.3 a | 389.94 ± 12.6 c |
| Trypsin inhibitors (TIU/mg DW) | 6.76 ± 0.18 a | 6.24 ± 0.15 b | 6.34 ± 0.12 b |
| Bioactive compounds | |||
| Total phenolic (mg GAE/100 g DW) | 45.5 ± 1.45 c | 128.3 ± 1.01 b | 137.8 ± 2.01 a |
| Total flavonoids (mg CE/100 g DW) | 1 0.5 ± 0.81 b | 27.6 ± 1.01 a | 27.8 ± 1.32 a |
| Total isoflavones (µg FE/100 g DW) | 8.5 ± 1.6 c | 221.3 ± 9.2 b | 257.9 ± 8.1 a |
| Antioxidant activity (µ mol TE)/100 DW) | 953.9 ± 197 c | 2045.1 ± 101 b | 2347.2 ± 133 a |
Data are expressed as means ± standard deviation of three replicates; values with different letters in the same row show significant difference (p < 0.05). UC, unprocessed chickpea; Control, H2O2 non-treated chickpea sprouts; OCS, optimized chickpea sprouts.