International Journal of Food Science / 2019 / Article / Tab 3

Research Article

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Table 3

Effects of processing methods on mineral composition of improved chickpea varieties.

Processing
Methods
Zinc
(mg/kg, db)
Iron
(mg/kg, db)
Calcium
(mg/kg, db)

Raw (control)7.06 ± 0.0510.68 ± 0.101267.33± 124.47
Dry roasting5.47 ± 0.0810.17 ± 0.03844.83 ±19.82
Dehulling4.48 ± 0.088.52 ± 0.08536.56 ± 52.56
Soaking5.64 ± 0.318.90 ± 0.03899.00 ± 10.80
Germination5.85 ± 0.149.39 ± 0.03930.24 ± 27.83
Boiling5.48 ± 0.039.03 ± 0.061035.68 ± 57.97

CV1.141.260.76
LSD0.110.2011.78

CV= coefficient of variation; values are mean ± SE and mean values followed by the same letter are not significantly different at 5% level of significance; LSD = least significance difference.

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