The potential use of chickpeas in development of infant follow-on formula

Nutrition Journal

Table 2 The effect of processing on protein content

Process	Protein (%)
	*Desi (ICCI4088)*	*Kabuli (Bar)*
Raw	16.66 ± 0.35^b2	20.24 ± 0.50^b1
Germinated, and dehulled (G)	21.34 ± 1.20^a1	22.56 ± 0.95^a1
Germinated, boiled and dehulled (GB)	20.00 ± 0.15^a2	21.98 ± 0.80^a1
Dehulled and boiled (DB)	20.95 ± 0.92^a1	22.70 ± 0.53^a1
Dehulled, soaked and boiled (DSB)	21.36 ± 0.85^a1	22.78 ± 0.50^a1

Data presented as means ± standard deviation (n = 3).
Means in the same column with different letter superscripts are significantly different (p < 0.05).
Means in the same row with the different number superscripts are significantly different (p < 0.05).

ISSN: 1475-2891