Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinumL) seeds

Abstract

The processing effect on the physical properties of chickpea seeds (kabuli type cv Athenas) is reported. Soaking of chickpea seeds in different solutions (distilled water, 0·5% NaHCO3 and 0·5% CaCl2) is characterised by a rapid water absorption followed by a decrease in the hydration rate to saturation point. An improvement in chickpea softening rate and water absorption during cooking, with previous 12 h soaking in 0·5% NaHCO3, was observed. The presence of Ca2+ ions delayed the softening process in chickpea seeds. Physicochemical changes associated to the soaking and cooking process necessary for reducing cooking time are discussed. The texturometer method was estimated as a suitable objective method for the evaluation of the cooking degree in chickpea seeds. © 1998 Society of Chemical Industry