Electrical Conductivity, Water Absorption, Leaching, and Color Change of Chickpea (Cicer arietinum L.) during Soaking with Ultrasound Treatment

The properties of soaking water of some cereals under high temperature were determined, but limited information is available on chickpeas in the literature. Change in electrical conductivity, turbidity, color, and soluble solids content of soaking water of chickpeas were studied at 87, 92, and 97°C without ultrasound, and with 25 kHz frequency and different ultrasound powers (100–300 W) for 260 min. Water absorption and color values of chickpea seeds were also studied during soaking. All the properties of soaking water and chickpea seeds were significantly (P < 0.05) affected by temperature, ultrasound treatment, and power of ultrasounds indicating leaching of some nutritional and anti-nutritional compounds. The moisture absorption rate of chickpeas increased with the increase of temperature and power of ultrasound, while color of chickpeas changed inversely with soaking water. Results showed that leaching and reabsorption of some nutritional compounds occur simultaneously and ultrasounds can be used to enhance cooking operations.