Development of Chickpea (Garbanzos) nutri-food products
2011
Gonzales, I.C. | Gonzales, F.R. | Quindara, H.L. | Botangen, E.T. | Belino, P.B., Benguet State Univ., La Trinidad, Benguet (Philippines). Northern Philippines Root Crops Research and Training Center
Chickpea (Cicer arietanum L.) locally known as garbanzos is a newly introduced leguminous crop that was found to be adaptable in Benguet [Philippines]. Seeds were sourced from International Crop Research Institute for Semi-Arid Tropics (ICRISAT), India and were evaluated for its' milling recovery. With the varieties evaluated, a desi-type chickpea variety, ICCV 93954 had the highest milling recovery of 80%. This variety was therefore analyzed for its physico-chemical properties and nutrient content and was compared to wheat flour. Different levels of substitution of chickpea flour for cookies and puto [rice cake] was explored. Results showed that water and oil holding capacity of chickpea flour was comparable to wheat flour. Nutrient analysis of chickpea flour was higher for dietary fiber, protein, iron and fat as compared to wheat flour. Among the four formulations for chickpea based-cookie and puto, 2 cups wheat flour and 1 cup chickpea flour gave the highest acceptability rating for cookies (6.84) and for puto (6.66). Increasing of nutrient content of chickpea flour resulted in increased on content for energy, protein, fat, carbohydrate and dietary fiber. The production cost varied depending in the different formulations.
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