Khaleque A, Elías L G, Braham J E, Bressani R
Arch Latinoam Nutr. 1985 Sep;35(3):496-508.
In order to improve the taste, flavor and nutritional quality of chickpea (Cicer arietinum), various processing conditions were studied. The decorticated samples were processed under various conditions, either by presoaking or non-soaking in water or sodium carbonate solution. The proteins were also isolated from water or carbonate-presoaked chickpea and subjected to various processing. Carbonate-presoaked samples gave slightly lower protein and ash values. No major changes in other constituents were observed. Subjective analysis of the intensity of characteristic chickpea flavor in processed samples was carried out, indicating some improvement in the carbonate-presoaked samples. Carbonate-treated samples exhibited a lighter color. The carbonate presoaking procedure had no adverse effect on the availability of lysine and nitrogen solubility index (NSI), as compared to the water-presoaking procedure. The time required to inactivate trypsin inhibitors in carbonate-presoaked chickpea at boiling temperature, was half that required in the case of water-presoaked ones. Under the conditions used in treating chickpea with sodium carbonate, no beneficial effect was observed in reducing the tannin content. No significant differences were observed in net protein ratio (NPR) among the various processed chickpea samples, even though in some cases isolated protein gave significantly lower NPR values. Digestibility values were higher for isolated protein than for whole chickpea samples.
为了改善鹰嘴豆（Cicer arietinum）的口感、风味和营养品质，对各种加工条件进行了研究。将去皮后的样品在不同条件下进行加工，分别采用在水中或碳酸钠溶液中预浸泡或不预浸泡的方式。还从经水或碳酸钠预浸泡的鹰嘴豆中分离出蛋白质，并进行各种加工处理。经碳酸钠预浸泡的样品蛋白质和灰分含量略低。其他成分未观察到重大变化。对加工后样品中鹰嘴豆特征风味强度进行了主观分析，结果表明经碳酸钠预浸泡的样品有一定改善。经碳酸钠处理的样品颜色较浅。与水预浸泡相比，碳酸钠预浸泡对赖氨酸利用率和氮溶解指数（NSI）没有不利影响。在沸腾温度下使碳酸钠预浸泡鹰嘴豆中的胰蛋白酶抑制剂失活所需的时间，是水预浸泡鹰嘴豆所需时间的一半。在使用碳酸钠处理鹰嘴豆的条件下，未观察到在降低单宁含量方面有有益效果。不同加工处理的鹰嘴豆样品之间的净蛋白比（NPR）没有显著差异，尽管在某些情况下分离出的蛋白质NPR值明显较低。分离出的蛋白质的消化率值高于整粒鹰嘴豆样品。
