EFFECT OF RIPENING STAGE AND TECHNOLOGICAL TREATMENTS ON THE LIPID-COMPOSITION, LIPASE AND LIPOXYGENASE ACTIVITIES OF CHICKPEA (CICER-ARIETINUM L)

Lipid composition, lipase and lipoxygenase activities of chickpea seed s were determined in the green (Malana) and fully ripe (dry) chickpea seeds for Giza 1 and Giza 2 cultivars before and after some technologi cal treatments (decortication, cooking and parching). Ripening resulte d in marked increase in the content of triglycerides, phosphatidyl cho line and phosphatidyl ethanolamine as major components of chickpea lip ids. Also, there was a marked rise in lipase and lipoxygenase activiti es with slight changes in fatty acid composition of chickpea lipids. M inor changes in lipid composition owing to the decortication process a pplied to the two tested chickpea cultivars (Giza 1 and 2) were also n oticed. Cooking and parching caused only slight changes in lipid class es and fatty acids composition, but yielded a significant increase in peroxide value of chickpea lipids. There was a marked drop in lipoxyge nase activity with complete inhibition of lipase activity due to cooki ng and parching. Copyright (C) 1996 Elsevier Science Ltd