Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal
A significant part of the world population relies on legumes as staple food particularly in combination with cereals. Chickpea (Cicer arietinum L.) are one of the oldest and most widely consumed legumes often advocated in human diet because of their beneficial nutritional effects and a low cost protein source (Brummer et al., 2015). Although, the protein content of legume grains is relatively high but its protein quality is low (Ahmed et al., 2006). This has been attributed to the deficiency of sulpher containing amino acids and the presence of anti-nutritional factors such as tannic acid, polyphenols and flatulence causing oligosaccharides like stachyose and raffinose (El-Adawy, 2002).