Monitoring of changes in the macro- and micro-element and heavy metal contents of soaked, roasted, boiled chickpea (Cicer arietnum L.) grains and processed waters.

In this study, the effects of different processing ways such as roasting, soaking and boiling on heavy metal, macro and micro element contents of chickpea grains were investigated. P and K amounts of raw (control) and processed chickpea seeds were measured between 59.20 (Boiled chickpea) and 4238.69 mg/kg (control) to 600.77 (Boiled chickpea water) and 7883.69 mg/kg (Dry roasted chickpea), respectively. Fe and Mn amounts of raw (control) and processed chickpea seeds were recorded between 0.59 (Soaked chickpea water) and 58.87 mg/kg (Dry roasted chickpea) to 0.63 (Boiled chickpea water) and 27.04 mg/kg (Dry roasted chickpea), respectively. Al ve As contents of raw and processed chickpea seeds were measured between 0.75 µg/g (Boiled chickpea water) and 17.81 (control) to 3.93 (Boiled chickpea) and 9.50 µg/g (Dry roasted chickpea), respectively. In addition, Pb amounts of chickpea seeds were determined between 0.188 (Boiled chickpea) and 0.928 µg/g (Dry roasted chickpea). [ABSTRACT FROM AUTHOR]