الفهرس 
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Abstract
SUMMARY
The seeds of chickpea (Gicer arietinum) of both Giza-1 and Giza-
531 used in this work, were germinated in dark for 120 hrs at 25°C.
Effect of germination on chemical composition, mineral, carbohydrate contents, protein constituents, some anti nutritional factors namely, raffinose family sugars, trypsin inhibitory activity and polyphenolic compounds were studied. The results could be summarized as follows:
1-{a): Crude protein increased from 23.63 to 26.59 and 21.60 to 23.59% during the first 72 hr of germinating seed of Giza-1 and Giza-531 respectively.
(bl: Germination caused apparent increase in crude fiber and crude ash content, but crude fat decrease by 35.09 and 32.61 % of the original amount in germination Giza-1 and Giza-531 respectively.
leI: Germination increased the levels of iron and phosphorus by 13.4 and 30% of its amount of ungerminated seed of Giza-531 after 48 and 72 hr of germination respectively. The levels of iron and phosphorus were decreased in Giza-1 to be 95.5 and 79.6% of its amount in ungerminated by the end of germination produced. Germination reduced the levels of calcium in two chickpea varieties.
(21: The total soluble sugars and total non-reducing sugars declined sharply during the first 24 hr of germination and then tend to increase as the germination progressed. The total reducing sugars decreased of their amount during the first 24 hr and in some cases 48 hr of germination and then tended to increase- as the germination advanced.
(3}(a): Albumins decreased from 21.80 to 13.37% and 23.49 to 13.79% of the total extractable protein of Giza-1 and Giza-531 respectively after 120 hrs germination
(b): The globulins ’Here gradually decreased from 66.9 to 46.09 and 67.9 to 54.43% in both chickpea seeds.
(e): The glutelins showed an apposite trend to that of albumin and globulin.
(d): Prolamin content during the first 24 hr of germination no effect, but slight decrease was observed as the germination progressed.
(4): The pH solubility profiles of total albumins and total globulins extracted from ungerminated and germinated for (24 and 120 hr). The pH of minimum solubility occurred bet’Neen pH 4.2 to 5.2 and 4.1 to 5.0 for total albumins of Giza-1 and Giza-531 respectively. The minimum solubility was 5.2 and 4.9 for the total globulins of ungerminated seed Giza-1 and Giza-531 respectively.
(5): The effect of germination of some antinutritional factors in chickpea seeds were followed.
(a): Total trypsin inhibitor activity was high in ungerminated Giza-1 seeds (12 mglg) compared to Giza-531 seed (10.9 mglg) ’Nt!ich decrease to 47.12 and 50.55% of its amount by the end of germination period.
(b): The amount of non-protein trypsin inhibitor (NPTJ) in ungerminated chickpea seeds ’Here found to be 4.13 and 5.06 mglg) of Giza-1 and Giza-531 respectively, which declined sharply during the first 24 hr of germination and tend to show some increase following 72 hr of germination.
(e): Polyphenolic compounds content of the whole chickpea seeds made of 5.1 and 4.8 mg Ig germination decrease in polyphenolic compound (tannin) during the first 24 hr to reach 68.3 and 80.4% of
its amount in ungerminated seed of Giza-1 and Giza-531 respectively.
(d): The germination advanced the levels of raffinose family sugars decrease and non of raffinose sugars \Yare detected by the end of germination periods.
(6): Effect of several processing treatments, namely soaking, cooking, soaking plus cooking or cooking the germinated for 72 hr on total trypsin inhibitor were studies.
(a): All processing treatments decreased the TlA by varying degrees and non of the processing treatment resulted in complete removal of TlA.
(b) Soaking for 12 hr resulted in decline of TlA to 69.2 and 74.3 of its amount of unsoaked seed of Giza-1 and Giza-531 respectively.
(c): The cooking was more effective than soaking than soaking in removing this anti nutritional factors.
(d): Soaking plus cooking in activated more TlA more than applying one of two treatments alone
(e): Germination plus cooking are the recommended treatments for preparing a good quality meal from chickpea seeds.
(7)(a): SOS-PAGE examination in chickpea protein, both total albumin at different stage of germination indicated the dissociation of the total albumins extracted from Giza-1 and Giza-531 into at least 16 and 19 subunits with molecular weights varied from 14.5 to 89 KO.
(b): Examination of total globulins by SOS-PAGE indicated the presence of at least 14 to 17 subunits for that of Giza-1 and Giza-531 respectively with estimated molecular weights of 15.1 to 141 KD.
Ie): The germination advanced the intensity of some of the subunits with large and medium size tend to decrease and this was accompanied by increasing the concentration of the smaller polypeptide with
relative molecular masses of 14.5 to 30.1 KO by the end of 96 hr of germination.
(8): 50S-PAGE was used for examining the in vitro hydrolysis of chickpea salt soluble proteins by trypsin digestion.
(a): The control (ungerminated seed ) the subunits with molecular weight sizes greater than 45 KD degraded rapidly during the first 10 min of trypsin digestion, and increased to 15 min.
(b): The soaked seeds no remarkable change after incubation with trypsin for 10 or 15 min.
(c): Cooking of soaked seed produced different 50S-PAGE patterns compared to soaked sample and subunits with molecular massed greater than 35 KD.