NOHUTTA TANE (TOHUM) KABUĞUNUN TÜM TANENİN FİZİKSEL, KİMYASAL VE BESLENME ÖZELLİKLERİ ÜZERİNE ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 4, 468 - 476, 08.06.2017

Sedat Sayar , Selen Çalışkantürk Karataş

Öz

Nohut, dünyada
en fazla tüketilen baklagiller içerisinde ikinci sırada yer almaktadır. Bu çalışmada,
nohut tanesinin kabuk kısmının tüm tanenin kimyasal içerik ve beslenme
özellikleri üzerine etkisinin araştırılması amaçlanmıştır. Bu kapsamda taneden
ayrılan kabuk kısımları ve kabuksuz nohudun bazı fiziksel ve kimyasal özellikleri
belirlenmiştir. Ayrıca, örneklerin besleyicilik özellikleri açısından önemli
olan fenolik madde içerikleri, antioksidan aktiviteleri ve safra asitlerini
bağlama kapasiteleri de analiz edilmiştir. Elde edilen sonuçlara göre nohut
kabuğunun tüm nohut tanesinin yaklaşık %5’lik bir kısmını oluşturduğu ve diğer
baklagil kabuklarına göre daha ince olduğu görülmüştür. Kabuk ve kabuksuz
nohudun diyet lif içerikleri sırasıyla %73.89 ve %13.51 olarak bulunmuştur. Toplam sindirilebilirlilik değerleri ise
sırasıyla %15.4 ve %74.5 olarak belirlenmiştir. Ayrıca nohudun kabuk kısmının mineral
maddelerce kabuksuz kısma göre daha zengin olduğu sonucuna varılmış, ancak
beslenme özellikleri açısından incelendiğinde nohut kabuğunun tüm nohut tanesi
içerisindeki katkısının düşük olduğu belirlenmiştir. 

Anahtar Kelimeler

nohut, nohut kabuğu, sindirilebilirlik, fenolik madde, kimyasal içerik, safra asitleri bağlama

EFFECT OF SEED COAT ON THE PHYSICAL, CHEMICAL AND NUTRITIONAL PROPERTIES OF WHOLE CHICKPEA

Öz

Chickpea is the second most consumed
legume in the world. In this study, the effects of seed coat on chemical
composition and also on the nutritional properties of whole chickpea seed were
studied. In this context some physical and chemical analysis were conducted on
both seed coat and coatless chickpea flour. Phenolic content, antioxidant
activity and bile acid binding capacity of the samples were also determined, in
order to specify the nutritional benefits of the samples. The results showed
that seed coat constitute approximately 5% of the whole chickpea seed and the
seed coat thickness was found to be thinner than most of the other legumes. Chickpea
seed coat was found to be rich in dietary fiber and minerals. However, the
contribution of the seed coat on nutritional benefits of the whole seed were
determined to be limited. 

Anahtar Kelimeler

chickpea, chickpea seed coat, digestibility, phenolic substances, chemical composition, bile acid binding

Kaynakça

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