Abstract

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

Keywords: Gamma Radiation, Legumes, DPPH, Antioxidant, Phytic, Phenolics.