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العنوان
Physical, Chemical, Technological and Biological Studies on Some Varieties of Chickpea /
المؤلف
Arafa, Salwa Gamal Mohamed.
هيئة الاعداد
باحث / سلوي جمال محمد عرفة
مشرف / عادل خميس غازى
مشرف / محمد عوض سعد عبد الجليل
مشرف / ماهر عيسي خليل
الموضوع
Food--Analysis.
تاريخ النشر
2015.
عدد الصفحات
232 p. :
اللغة
الإنجليزية
الدرجة
الدكتوراه
التخصص
علوم وتكنولوجيا الأغذية
تاريخ الإجازة
10/11/2015
مكان الإجازة
جامعة كفر الشيخ - كلية الزراعة - قسم الصناعات الغذائية
الفهرس
Only 14 pages are availabe for public view

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Abstract

This work was carried out to study the effect of soaking, cooking and roasting on the chemical composition and nutritional value of Kabuli and Desi types of chickpea seeds. Also to know the best conditions for maximum isolation of protein from these seeds as well as to evaluate the adding of raw or treated chickpea seeds flour to manufacture biscuit. Another target of this study was to investigate the effect of replacement with 15% of cooked chickpea seeds to basal diet on diabetic rats. The obtained results revealed that; chickpea seeds are considered a good source of protein and minerals especially iron. Crude protein content was slightly decreased by the three technological treatments. Soaking and cooking treatments reduced the ash and minerals contents, but roasting treatment slightly increased them. Roasting process was less effective than either soaking or cooking treatments in reducing polyphenols. All technological treatments significantly reduced the phytic acid content and trypsin inhibitors.
The optimum solvent for maximum isolation of protein from chickpea seeds reached upon using 0.5N NaOH, where the optimum conditions were 45oC, 45 min, 1:30 sample to solvent ratio and pH of 10. The additions of chickpea flour at 5, 10 and 15% as substitution level of wheat flour in making biscuits, caused some decreases in all sensory attributes, which were proportional to increase the level of adding the treated chickpea, in respect to control. However, the scores of sensory properties remained within the acceptable limits. Diets containing 15% of cooked chickpeas flour significantly decreased the blood glucose level (by about 40%), triglycerides, total cholesterol and low density lipoprotein but increased high density lipoprotein of the diabetic rats compared with the diabetic group fed on control diet. Also, these diets significantly improved liver (as enzymes activity) and kidney functions.