Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea(Cicer arietinum L.) sprouts

Sprouts have been reported to be nutritionally superior to their respective seeds with higher levels of nutrients and lower amounts of antinutrients. Significant differences occur in these nutrients and antinutrients with germination under different types of illumination. This paper reports the impact of germination conditions on changes in β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts. The influence of germination time, type of illumination and their interaction on β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts was highly significant (p < 0.01). Highest value for β-carotene were observed for sprouts germinated under yellow light for 72 h (131.74 mg 100 g−1) and lowest for blue light group after 120 h germination. Sprouts of irradiated group had overall higher content of β-carotene throughout germination period. Protein solubility was also higher for sprouts of irradiated group and green illumination group after 120 h germination. Sprouts of irradiated group had highest value for% in vitro protein digestibility after 96 h germination followed by the same group after 120 h germination. It is inferred from the study that irradiation of chickpea seed prior to germination improved the β-carotene content, protein solubility and in vitro protein digestibility of chickpea sprouts.