Studies on the development of infant foods from plant protein sources. Part I. Effect of germination of chickpea (Cicer arietinum) on the nutritive value and digestibility of proteins.
Arch Latinoam Nutr 1985 Jun;35(2):315-25
Khaleque A, Elias LG, Braham JE, Bressani R.

For the purpose of developing an infant food of improved dispersibility characteristics and high nutritive quality, different treatments and technologies were applied to chickpea (Cicer arietinum). Samples were germinated for two and four days at room temperature (25 - 27 degrees C). One portion of each germinated chickpea sample was boiled for 40 min and the other portion was autoclaved at 15 psi for 15 min. These processed samples were then compared with the corresponding value of raw germinated and ungerminated samples as well as with the ungerminated processed ones for the following characteristics: chemical composition, contents of antiphysiological factors, solubility of proteins, lysine availability, net protein ratio (NPR), and digestibility of proteins. Germination caused an increase in the protein content of the seeds. No appreciable changes were observed in the trypsin inhibitor and tannin contents during germination. Availability of lysine was found slightly lower in the germinated seeds. The solubility of the nitrogenous constituents was markedly increased during germination. Along with processing, germination had no beneficial effect in improving protein quality, although digestibility of the proteins was increased. Boiling was more advantageous in the case of germinated seeds than autoclaving, whereas the reverse was true in the case of ungerminated seeds.