Abstract
Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soaking, cooking and germination in the reduction of these antiphysiological factors were are also studies. Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2. Stachyose contents ranged between 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02% (Parbat) while raffinose was 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht). The highest tannic acid content was reduced up to 50% in C-44 by cooking of 72 hours germinated seeds. Stachyose and raffinose contents were completely removed after 72 hours germination. Present studies revealed that cooking after germination is the most effective method to reduce the anti-nutritional factors of chickpea. Individually, soaking and cooking also contributed to the loss of the same factors but to a lesser extent.
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Claims 8
Claim · model-written summary
Tannic acid was highest (0.90 ± 0.20%) in chickpea cultivars Parbat and C-44.
- Taxon
- chickpea
Cicer arietinume1 - Material
- Parbat and C-44e2
- Outcome
- tannic acide2
- Value
- 0.90 ± 0.20%e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e2“Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2”
Claim · model-written summary
Tannic acid was lowest (0.60 ± 0.04%) in chickpea cultivar Karak-2.
- Taxon
- chickpeaCicer arietinume1
- Material
- Karak-2e2
- Outcome
- tannic acide2
- Value
- 0.60 ± 0.04%e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e2“Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2”
Claim · model-written summary
Stachyose contents in chickpea varieties ranged from 1.10 ± 0.05% in Karak-3 to 1.42 ± 0.02% in Parbat.
- Taxon
- chickpeaCicer arietinume1
- Outcome
- Stachyose contentse3
- Value
- 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02%e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e3“Stachyose contents ranged between 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02% (Parbat)”
Claim · model-written summary
Raffinose content in chickpea varieties ranged from 0.63 ± 0.05% in Karak-3 to 0.81 ± 0.02% in Dasht.
- Taxon
- chickpeaCicer arietinume1
- Outcome
- raffinosee4
- Value
- 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht)e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e4“raffinose was 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht)”
Claim · model-written summary
Cooking of 72-hour germinated chickpea seeds reduced tannic acid content by up to 50% in C-44.
- Taxon
- chickpeaCicer arietinume1
- Material
- C-44e5
- Treatment
- cooking of 72 hours germinated seedse5
- Outcome
- tannic acid contente5
- Direction
- reducede5
- Value
- up to 50%e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e5“The highest tannic acid content was reduced up to 50% in C-44 by cooking of 72 hours germinated seeds”
Claim · model-written summary
Stachyose and raffinose contents were completely removed after 72 hours of germination.
- Taxon
- chickpeaCicer arietinume1
- Treatment
- 72 hours germinatione6
- Outcome
- Stachyose and raffinose contentse6
- Direction
- completely removede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e6“Stachyose and raffinose contents were completely removed after 72 hours germination”
Claim · model-written summary
Cooking after germination is the most effective processing method for reducing anti-nutritional factors of chickpea.
- Taxon
- chickpeaCicer arietinume1
- Treatment
- cooking after germinatione7
- Outcome
- anti-nutritional factorse7
- Direction
- most effectivee7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e7“Present studies revealed that cooking after germination is the most effective method to reduce the anti-nutritional factors of chickpea”
Claim · model-written summary
Soaking and cooking also reduced the anti-nutritional factors of chickpea, but to a lesser extent.
- Taxon
- chickpeaCicer arietinume1
- Treatment
- soaking and cookinge0
- Outcome
- anti-nutritional factorse7
- Direction
- contributed to the loss ofe0
- Qualifier
- to a lesser extente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols”
e7“Present studies revealed that cooking after germination is the most effective method to reduce the anti-nutritional factors of chickpea”
e0“Individually, soaking and cooking also contributed to the loss of the same factors but to a lesser extent”
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See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.