Out of three legumes, chickpea had the highest fibre
content (11 g/100 g dry matter) followed by mungbean and
cowpea (4 g). There was a significant (p≤0.05) change in
crude fibre after soaking. Germination for different periods
increased the fibre content, the range being 19 to 26% in
mungbean, 13 to 17% in chickpea and 20 to 24% in
cowpea. No significant change was observed when germinated
legumes were subjected to either pressure cooking or
microwave cooking. A significant increase in fibre during
germination process of chickpea was also reported by Sood
et al. (2002).