Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.)

The aim of this study was to assess the effects of cooking upon proximate composition in three Sicilian chickpeas differing for seed-coat incidence (‘12CL2’–low, ‘Calia’–medium, ‘Etna’–high). Raw and cooked seeds were analyzed for moisture, nitrogen, starch, ash, fat, tannins, crude fiber, magnesium, calcium and iron content. Among cultivars, ‘Etna’ (higher in seed-coat incidence) exhibited the greatest tannin content in raw seeds (>6 g kg−1 dry weight-DW). Cooking induced a drop in tannins. Protein content did not differ with cultivar in raw seeds (238.0 g kg−1 DW) but increased after cooking (+6%). Starch content was strongly reduced after cooking (−30% on average), irrespective of cultivar. Fat content (43.6 g kg−1 DW in raw seeds) did not vary with cultivar but increased with cooking. This last determined a decrease of ash content (−31.3% in average). Minerals diminished as well due to cooking process, but with a different extent depending on cultivar; iron content decreased in all chickpeas except ‘Etna’, calcium and magnesium content greatly diminished in ‘12Cl2’ and ‘Calia’, less in ‘Etna’. The higher rate of mineral retention of ‘Etna’ seeds could be attributed to their higher seed coat incidence.

► We study the effects of cooking on proximate composition of Sicilian chickpeas differing for seed-coat incidence.
► Cooking induced a drastic drop in tannins, starch and ash. Protein and fat content increased after cooking.
► Minerals diminished as well due to cooking process, but with a different extent depending on cultivar.
► The higher rate of mineral retention was linked to the seed coat incidence.