Authors : Seyed Jamal Ghaemmaghami, Anita Kazem Shayan, Reza Mahdavi and Elnaz Faramarzi
Abstract: The aim of this study was to evaluate the effect of soaking on peas minerals. Raw peas were soaked for 8, 12 and 24 h in tap water. After drying and acid digestion, 70 samples in 4 groups of raw, 8, 12 and 24 h soaked and also soaking waters of all soaking hours, minerals were measured and compared. The result of present study showed that after 12 and 24 soaking hours, calcium content of peas and after 8, 12 and 24 h soaking time, magnesium and phosphorus content of samples were decreased and also in soaking water samples, comparing the tap water used for soaking, after 24 h of soaking calcium content was increased and after 8 and 12 h, phosphorus content was decreased. Also, magnesium content of soaking water samples was increased and Na content was decreased. It appears that the soaking as an effective method of reducing flatulent materials and anti-nutrients, causing the reduction of minerals by leaching into the water does not have a significant effect on bioavailability of minerals.
Seyed Jamal Ghaemmaghami, Anita Kazem Shayan, Reza Mahdavi and Elnaz Faramarzi, 2012. Effect of Soaking on Calcium, Phosphorus, Magnesium and Sodium Contents of Chickpea (Cicer aritinum L.). Research Journal of Biological Sciences, 7: 215-217.