By-products of the Classification of Chickpea as an Alternative in the Production of Hummus

LOSANO RICHARD, P; STEFFOLANI, ME; ALLENDE, MJ; CARRERAS, J; LEÓN, AE

Bhopal

Conferencia; International Conference on Pulses as the Climate Smart Crops: Challenges and Opportunities; 2020

ICAR-Indian Institute of Pulses Research and Indian Society of Pulses Research and Development

ABSTRACTChickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fiber, vitamins, minerals and complex carbohydrates. However, high concentration of oligosaccharides produces flatulence and reduce worldwide acceptability. This study evaluates the use of by-products of the classification of chickpea in food production. Chemical content and thermal properties of by-products (discarded and broken) were determined by and compared to commercial grains. Broken grains had higher protein content, lower WHC (water hydration capacity), and fiber. Content of oligosaccharides was lower in discarded grains. For further analyses, hummus was prepared with samples. Texture and sensory analyses were performed on hummus samples. Results of texture and sensory analyses show no significant differences between discard and commercial grains. Chemical contents such as proteins, fiber and oligosaccharides of by-products show advantages for food industry. Discarded grains can be used to prepare hummus with the same technology and sensory quality as commercial grains.