DOSE DEPENDENT EFFECT OF ? RADIATION ON ANTI-NUTRITIONAL & ANTIOXIDANT ACTIVITY OF CHICKPEA SEEDS
Vidhi Tiwari, Neha Panwar, Nitin Puranik and Pramod Singh*
ABSTRACT
Chickpea is an important part of human nutrition with significant nutritional composition and few ANFs. Anti-nutritional factor is defined as a substance which when present in human or animal feed interferes with assimilation of some nutrients showing toxic or certain undesirable and physiological effect as flatulence. In literature, many methods are reported to reduce these ANFs; such as wet heat/autoclaving, water soaking, germination and boiling. Now a day’s γ irradiation is also reported as effective method of food processing to
reduce the microbial load and to extend the shelf life of product without any detrimental effect on food quality. In this study we used gamma irradiation (dose levels of 1, 2, 3, 4 and 5 KGy) on chickpea and analyzed the effect on anti-nutritional and anti-oxidants factors. The result showed that radiation significantly reduced (p<0.05) the levels of anti-nutritional factors significantly however; phenolics and antioxidant activity were increased on a dose-dependent manner relative to un-irradiated control samples. These findings reflected that increased antioxidant capacity and decreased anti-nutritional factors are the benefits of irradiation on chickpea seeds.
Keywords: Gamma Radiation, Legumes, DPPH, Antioxidant, Phytic, Phenolics.
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