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.

Manipulating the kinetics and site of colonic fermentation with different fibre combinations – a review

“…Several different methods have been experimented with to reduce or eliminate flatus resulting from legumes (Han & Baik, 2006). For instance, oligosaccharides such as raffinose and stachyose in mung bean and horsegram flour can be removed using fungal α‐galactosidase (Anisha & Prema, 2008) or by pre‐germination of chickpeas (Mahmood et al ., 2018).…”