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

Table 4

Effect of processing methods on the antinutritional factors.

Processing; Methods	Tannin; (%)	Reduction; (%)	Phytic acid; ( mg/100g)	Reduction; ( %)
Raw (control)	0.16 ± 0.01	-	88.28 ± 1.74	-
Dry roasting	0.12 ± 0.01	25.00	83.08 ± 0.77	5.89
Dehulling	0.05 ± 0.01	68.75	56.13 ± 2.11	36.42
Soaking	0.08 ± 0.01	50.00	74.86 ± 1.31	15.20
Germinating	0.04 ± 0.01	75.00	60.91 ± 1.79	31.00
Boiling	0.03 ± 0.00	82.25	37.65 ± 1.81	57.35
CV	14.84		4.07
LSD	0.02		4.58

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