The influence of thermal treatment on the chickpeas and lentils minerals content

Abstract

The aim of this study was to investigate the influence of heat treatment (boiling) on the content of minerals in chickpeas and lentils. The content of minerals in the dried legumes and in their boiling water was determined. Flame photometry (propane-butane-air) was applied to determine the sodium and potassium content. To determine the magnesium, calcium, manganese and iron content, atomic absorption spectrophotometry in flame (acetylene-air) was used Analyzing the obtained results, it was found that in the elaborated process of obtaining the legumes boiling water, not only protein substances but also an essential amount of minerals pass from the boiled grains. This allow to fortify fasting food products with minerals when boiling water is used as a foaming agent.