Effect of dehulling and cooking on nutritional quality of chickpea (Cicer arietinum L.) germinated in mineral fortified soak water

The objective of the study was to fortify whole chickpea (Cicer arietinum L.) with iron and zinc through germination in mineral fortified soak water and analyze the effect of dehulling and cooking on its nutritional quality. Whole chickpea grains were soaked in water fortified with either zinc or iron at two levels and germinated. Grains germinated in plain water served as control. One portion of germinated grains was dehulled. Both whole and dehulled grains were cooked (under pressure or microwave) and analyzed for selected total and in vitro digestible starch and protein, and bioaccessible iron, zinc and calcium following standard techniques. Grains germinated in fortified water had higher content and bioaccessibility of iron and zinc in whole and dehulled grains. Dehulling improved the digestible starch and protein, and bioaccessible zinc and calcium, whereas bioaccessible iron was higher in whole grains. Cooking improved starch digestibility significantly, though did not alter iron and zinc bioaccessibility. In conclusion, iron and zinc fortification of chickpea through germination in fortified soak water improved the content and bioaccesssibility of added minerals both in whole and dehulled grains and can be advocated as a simple technique to improve micronutrient malnutrition.