Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications

Abstract

Foods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they are rich in health promoting moieties. The current research was planned to assess the germination-induced modifications in physicochemical and bioactive profile of black chickpea (Cicer arietinum). For this purpose, black chickpeas (desi) were soaked for 12 h and germinated. The germinated black chickpeas were recovered after 24, 48, 72, 96, and 120 h of germination, separately, and their physicochemical and antioxidant profiles were studied. The phytochemical profiling of the germinated black chickpea revealed that germination time significantly influenced the chemical composition of black chickpea. It was observed that the phytochemical contents of the germinated chickpeas increased with an increase in germination time. However, the flavonoids such as rutin, luteolin, kaempferol, and quercetin were decreased, but isorhamnetin was increased as the germination time was extended. Moreover, the antioxidant capacity quantified by DPPH and ABTS activity of germinated chickpeas also increased with an increase in germination time. The highest content of DPPH antioxidant activity was observed at the 72 h of germination, while the highest concentration of ABTS was observed at the fourth day of germination. Conclusively, extended germination for 120 h can negatively influence the phytochemical and antioxidant profile of black chickpea, whereas optimum germination for 72 h was found satisfactory.

Keywords

• Black chickpea
• germination
• flavonoids
• isorhamnetin
• antioxidant potential