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DRY ROASTING FOR POOR QUALITY CHICKPEAS (CICER ARIETINUM) CV. SURUTATO‐77
Author(s) -
BARRON J.,
GONZALEZ C.,
ALBAR C.,
TIRADO C.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00206.x
Subject(s) - roasting , ingredient , food science , protein quality , chemistry , chemical composition , organic chemistry
Low commercial quality chickpeas (Cicer arietinum cv. Surutato‐77) were dry roasted at two sets of temperature‐time combinations: 140C, 24 min; and 160C, 17 min. Flours produced from the dry roasted grains were investigated for chemical, functional and nutritional characteristics. Dry roasted chickpea flours were not different in chemical composition, but exhibited significantly different functional characteristics. Based on protein digestibility, lysine content and protein quality, the chickpea flours were nutritionally adequate and may be considered as an ingredient for the fortification of cereal‐based products.