Formulation, Proximate Composition, Antinutrients and Quality Paramters of a High Protein Snack

• Other Authors: Gupta, Sahil (authoraut)
• Format: Others
• Language: English; English
• Published: Florida State University
• Subjects: Nutrition; Food; Exercise
• Online Access: http://purl.flvc.org/fsu/fd/FSU_migr_etd-8561

Chickpea (Cicer arietinum L) is the second most important pulse crop after bean and third most important legume worldwide after garden pea and field bean. Chickpea was introduced to the US northern plains in the early 1980s. Since then, the production of chickpea in USA has increased significantly from 3,000 Metric Tons (MT) in 1980 to 87, 952 MT in 2010, especially in north-western United States- North Dakota, Montana and South Dakota. The globally increased chickpea production is mainly to fulfill the demand for nutritious and healthy chickpea based ready-to-eat snack foods. Different cultivars of chickpeas are reported to vary in their nutrient composition and sensory properties. Prior to consumption, chickpeas are often subjected to a variety of processing methods that include boiling in water, roasting, microwave heating, frying and baking. Subjecting the chickpea seeds to processing could have an impact on the seed nutrients, antinutrients, and sensory properties. In the current investigation a chickpea-based high protein, ready to eat snack food was developed. The chickpea seeds and the snack product were analyzed for chemical composition, antinutrients, and select sensory properties. Six different cultivars of chickpeas grown in different environmental conditions were used. Among the tested chickpeas, lipid (4.25 % - 6.98%), moisture (6.63% - 9.15%), protein (23.33% - 30.95%), and carbohydrate (54.6% - 60.4%) contents exhibited significant (p=0.05) differences in certain cultivars. Ash content (1.94% - 2.41%) did not register significant differences between the tested chickpea cultivars. In the tested seeds, antinutrients hemagglutinins and α-amylase inhibitors were not detected while trypsin inhibitor (12.73-19.58 units/mg sample) and chymotrypsin inhibitor (62.91- 84.91 units/gram sample) contents varied significantly (p=0.05). The chickpea-based snack product (moisture 23.31%-27.81%) is low in lipids (5.09% - 5.84%) was found to be free of trypsin and chymotrypsin inhibitors and is a good source of proteins (12.45%-14.10%), carbohydrates (51.86%-54.96%), and minerals (1.53%-2.43%). The high protein product registered acceptable hardness (700.89 grams - 955.23 grams), springiness (43.38% -47.14%), and fracturability (5.26 mm - 5.90 mm). === A Thesis submitted to the Department of Nutrition, Food and Exercise Sciences in partial fulfillment of the requirements for the degree of Master of Science. === Fall Semester, 2013. === October 23, 2013. === Includes bibliographical references. === Shridhar K. Sathe, Professor Directing Thesis; Yun-Hwa Peggy Hsieh, Committee Member; John G. Dorsey, Committee Member.