Acta Scientiarum Polonorum Technologia Alimentaria

Background. Chickpeas are known for their nutritional value, especially their carbohydrate and protein con­tent. However, they also contain certain non-nutritional compounds that can interfere with the absorption of nutrients. Therefore, it is necessary to optimize extraction methods to effectively remove these compounds.
Materials and methods. The objective of this study was to optimize the extraction of saponins and trypsin inhibitors in the chickpea variety ‘El Patrón’ by ultrasonication and maceration using response surface meth­odology. Chickpea samples were treated with two extraction methods under different conditions: maceration at 25°C and 50°C for 24 and 48 h and ultrasonication at 25°C and 50°C for 30 and 60 minutes. The saponin, trypsin inhibitor and protein content in both the residual soaking water and the chickpeas were evaluated after the treatments.
Results. Ultrasonication was more efficient in eliminating undesirable saponins and trypsin inhibitors, with a reduction of 30°C to 60%. In addition, a minor loss of less than 1% of soluble protein was observed. These findings suggest that ultrasonication is a promising alternative method for processing this legume.
Conclusion. The results indicate that ultrasonication is the most effective method for the removal of non-nutritional compounds. It is a low-cost and environmentally friendly technology that facilitates the soaking of legumes.