Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal

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.

摘要：鹰嘴豆因含有部分低聚糖（oligosaccharides）与酚类（phenols）物质，常引发胀气与胃部胀满等常见不适，该问题是鹰嘴豆相关饮食中最为普遍的健康困扰之一。本研究针对迪西（Desi）与卡布里（Kabuli）两类鹰嘴豆品种中的低聚糖与酚类物质含量开展对比测定，并探究了浸泡、蒸煮与发芽等不同加工及烹饪方式对上述抗营养因子（antiphysiological factors）含量的降低效果。帕尔巴特（Parbat）与C-44品种的单宁酸（tannic acid）含量最高，达(0.90 ± 0.20%)；卡拉克-2（Karak-2）品种含量最低，为(0.60 ± 0.04%)。水苏糖（Stachyose）含量范围为(1.10 ± 0.05%)（卡拉克-3，Karak-3）至(1.42 ± 0.02%)（帕尔巴特，Parbat）；棉子糖（raffinose）含量则介于(0.63 ± 0.05%)（卡拉克-3，Karak-3）与(0.81 ± 0.02%)（达什特，Dasht）之间。经72小时发芽的鹰嘴豆种子经蒸煮处理后，C-44品种的最高单宁酸含量可降低50%。发芽72小时后，水苏糖与棉子糖含量可被完全去除。本研究结果表明，发芽后再进行蒸煮是降低鹰嘴豆抗营养因子的最有效方式。单独采用浸泡或蒸煮处理，虽也可减少此类抗营养因子，但效果相对有限。