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RESEARCH PAPER
Year : 2016  |  Volume : 5  |  Issue : 1  |  Page : 28-37

Nutritional, physico-chemical and functional properties of ready-to-use chickpea and soybean flour


Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020

Correspondence Address:
Manisha Guha
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020

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Source of Support: None, Conflict of Interest: None


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Proteins are very crucial part of the human diet as they play a vital role in maintaining many physiological functions and human immune system. In the present study two major plant protein sources viz. chickpea and soybean grain were processed by hydrothermal treatment followed by mechanical process to prepare Readyto- Use (R-T-U) flour and their nutritional, physico-chemical and functional properties were studied. Protein content of R-T-U flour from chickpea and soybean was 22.9% and 46.3% respectively whereas fat content increased by 16.7% and 36.8% respectively during processing. Ash content of chickpea and soybean decreased during processing by 16.6% and 18.7% respectively. The protein and starch digestibility of chickpea and soybean increased significantly during processing. The results from physico-chemical properties such as gel consistency, sediment volume and SEM microgram and also from functional properties such as, pasting profile, flow curve and DSC thermal properties indicated the presence of pre-gelatinized materials in R-T-U flours. Results will be useful for utilization of convenience Ready-to-Use processed chickpea and soybean flour for development of protein rich food formulations.


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