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Quality of a Chickpea-Based High Protein Snack
Sahil Gupta1, Changqi Liu1, Shridhar K Sathe1
1Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A.
Journal of Food Science
|May 22, 2019
Summary
This study developed a high-protein, ready-to-eat chickpea snack, finding it nutritious and free of antinutrients. This innovation promotes healthier eating and increased consumption of dry beans.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Agricultural Science
Background:
- Chickpeas are underutilized dry beans with potential for value-added products.
- Developing convenient, nutritious snacks can increase legume consumption.
- Assessing nutritional and quality parameters is crucial for product development.
Purpose of the Study:
- To develop and characterize a ready-to-eat, high-protein snack from six chickpea varieties.
- To analyze the proximate composition, antinutrient profile, and quality attributes of chickpea seeds and the resulting snack.
- To evaluate the potential of chickpea-based snacks for improving public health and promoting dry bean consumption.
Main Methods:
- Six chickpea varieties were used to prepare a ready-to-eat snack.
- Proximate composition (lipid, moisture, protein, carbohydrate, ash) was determined.
- Antinutrient levels (hemagglutinins, α-amylase, trypsin, chymotrypsin inhibitors) were analyzed.
- In vitro protein digestibility and polypeptide profiles were assessed.
- Quality parameters including color (L*, a*, b*) and texture (hardness, springiness, fracturability) were measured.
Main Results:
- Significant differences (P ≤ 0.05) were observed in lipid, moisture, protein, and carbohydrate content among chickpea varieties.
- No hemagglutinins or α-amylase inhibitors were detected; trypsin and chymotrypsin inhibitor activities varied significantly.
- The chickpea snack was intermediate-moisture, low in lipids, protein-rich (12.45%–14.10%), and free of antinutrients.
- Texture and color analysis indicated a palatable and acceptable product.
Conclusions:
- Chickpea varieties significantly differ in nutritional composition, but not in polypeptide profile or in vitro protein digestibility.
- The developed chickpea snack offers a nutritious, convenient, and antinutrient-free food product.
- This product has the potential to increase the consumption of underutilized dry beans, contributing to better health outcomes.
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