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 ± 0.05	10.68 ± 0.10	1267.33± 124.47
Dry roasting	5.47 ± 0.08	10.17 ± 0.03	844.83 ±19.82
Dehulling	4.48 ± 0.08	8.52 ± 0.08	536.56 ± 52.56
Soaking	5.64 ± 0.31	8.90 ± 0.03	899.00 ± 10.80
Germination	5.85 ± 0.14	9.39 ± 0.03	930.24 ± 27.83
Boiling	5.48 ± 0.03	9.03 ± 0.06	1035.68 ± 57.97
CV	1.14	1.26	0.76
LSD	0.11	0.20	11.78

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.