Effect of Postharvest Practices (Sorting & De-hulling) on Total Mineral (Ash), Zinc and Iron Contents of Chickpea and Faba Bean Flours

Abstract

Objectives: Various factors influence utilization and nutrient content of pulses including pre-harvest and postharvest practices. Pulses are usually exposed to postharvest practices (harvesting, cleaning, sorting, drying, de-hulling, processing). The effect of these practices on the micronutrient content is still less studied. Understanding the influence of postharvest practices on micronutrient content will help to consider further food processing and other intervention methods. Methods: In this study chickpea (local and improved variety) and faba bean (local variety) were considered. The samples were exposed to sorting and de-hulling practices in laboratory. Sorting was done manually, while de-hulling was done with impact de-huller machine. Treated samples were milled in hammer miller and flour samples were analyzed for contents of ash (total mineral), zinc (Zn) and Iron (Fe). Results: The result showed that Zn and Fe contents of local chickpea, improved chickpea and faba bean were significantly different (p<0.05). Faba bean was higher in Zn and Chickpea was higher in Fe. There was no statistical difference in ash contents. The postharvest practices influenced the Fe content of improved chickpea and ash content of local chickpea. Sorting followed by de-hulling and de-hulling have reduced Fe content of improved chickpea and ash content of local chickpea. Conclusions: During formulation, processing and preparation of pulse based foods, less intensive post-harvest practices should be considered or processing and preparation method that compensate loss of micronutrients should be selected.