Cited by 429Food and Agricultural SciencesFood composition and propertiesGenetic and Environmental Crop Studies

Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

Alajaji, Saleh A., El-Adawy, Tarek A.·2006·Journal of Food Composition and Analysis

Abstract

The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of chickpeas (Cicer arietinum L.) were studied. Cooking treatments caused significant (P<0.05) decreases in fat, total ash, carbohydrate fractions (reducing sugars, sucrose, raffinose and stachyose, while verbascose was completely eliminated after cooking treatments), antinutritional factors (trypsin inhibitor, haemagglutinin activity, tannins, saponins and phytic acid), minerals and B-vitamins. Cooking treatments decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than those cooked by boiling and autoclaving. In-vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all cooking treatments. The chemical score and limiting amino acid of chickpeas subjected to the various cooking treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking is recommended for chickpea preparation, not only for improving nutritional quality (by reducing the level of antinutritional and flatulence factors as well as increasing in-vitro protein digestibility and retention rates of both B-vitamins and minerals), but also for reducing cooking time.

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Crossref · 10.1016/j.jfca.2006.03.015

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Authors
Alajaji, S. A., & El-Adawy, T. A.
Affiliations
Buraydah Colleges (SA)
Venue
Journal of Food Composition and Analysis
Publisher
Elsevier BV
Published
2006-12
Volume
19
Issue
8
Pages
806-812
ISSN
0889-1575 (ISSN-L)
OpenAlex
W2056964357
Cited by
429
References
37
Citations by year
2026: 20 · 2025: 22 · 2024: 31 · 2023: 32 · 2022: 37 · 2021: 35 · 2020: 36 · 2019: 29 · 2018: 39 · 2017: 17 · 2016: 21 · 2015: 23 · 2014: 22 · 2013: 23 · 2012: 16
FWCI
5.38
Type
journal article
Language
en
Open access
closed
Locations
Journal of Food Composition and Analysis (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Genetic and Environmental Crop Studies
Keywords
chickpea, microwave cooking, boiling, autoclaving, cooking methods, nutritional composition, antinutritional factors, amino acid composition, B vitamins, minerals, in vitro protein digestibility, protein efficiency ratio, essential amino acid index, chemical score, lysine, tannins, phytic acid, trypsin inhibitor

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