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Published on: February 10, 2018
Essential Elements in Dry and Canned Chick Peas ( Cicer arietinum L .)
Anthony Lopez1, Harriet L Williams1
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
Abstract:
Ten essential elements were determined in dry and canned chick peas ( Cicer arietinum L .) by atomic absorption spectrophotometry. Samples were taken at different stages during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. Element retention, excluding chloride and sodium, ranged from 12 to 127% on a dry weight basis and 4 to 45% on wet weight basis.
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