• Corpus ID: 10158174

Nutritional Evaluation and Functional Properties of Chickpea ( Cicer arietinum L . ) Flour and the Improvement of Spaghetti Produced from its

  title={Nutritional Evaluation and Functional Properties of Chickpea ( Cicer arietinum L . ) Flour and the Improvement of Spaghetti Produced from its},
  author={Esmat A. Abou Arab and Ibrahim Mohamed Foau Helmy and Gamil F. Bareh},
Chemical composition of chickpea raw flour proved that protein, fat and ash contents were higher than that recorded in wheat flour. However, crude fiber and total carbohydrates were detected in wheat flour at higher levels than that found in chickpea raw flour. Protein, total nitrogen, non protein nitrogen content, and in-vitro protein digestibility (IVPD) as well as mineral content, functional properties, amino acid composition and amino acid scores were affected as different chickpea flour… 

Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim

Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

Comparative Study of Chickpea and Green Pea Flour Based on Chemical Composition, Functional and Pasting Properties

The objective of this work was to investigate the c hemical composition, pasting properties and selected functi onal properties of chickpea and dried green pea flour. The proximate a nalysis showed

Influence of chickpea, soy flour and protein isolate on pan bread quality and biological parameters in experimental rats

The aim of this study is to evaluate quality and nutritive value of fortified pan bread with legume flour [chickpea flour (CF) soybean flour (SF)] and protein isolate [chickpea protein isolate (CPI)

Nutritional and Health Benefits Enhancement of Wheat-Based Food Products Using Chickpea and Distiller’s Dried Grains

Chemical, physical, and rheological properties of blends, doughs and finished products were evaluated and the results showed an increase in protein, fat, ash, and total dietary fiber with an increase of FDDG and CP in the wheat-based food formulation.

Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

Adding chickpeas to a foodstuff can increase their nutritional value and reduce the acrylamide content, an antinutritional substance present in foods, such as bread, snacks, and chips.


Moringa leaf powder (MLP) and Chickpea seed powder (CSP) are good sources of protein (30.15% and 24.5% res.), also, MLP has high crude fibre (16.2%) and ash (12.85%) contents which are vital for

Mineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours.

C cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents, and the results of the current study may be useful and applicable to food manufacturers producing gluten-free products for celiac patients.

Physico-Functional Characterization of Flour and Protein Isolates from Nigeria Cultivated Solojo Cowpea [Vigna unguiculata (L.) WALP]

Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates



Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination

  • T. El-Adawy
  • Biology, Medicine
    Plant foods for human nutrition
  • 2002
Based on results, microwave cooking appears to be the best alternative forlegume preparation in households and restaurants.

Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne

The ability of chickpea flour to enrich pasta products (e.g. lasagne) was studied. In addition, the influence of protein and other components upon the rheological properties of the dough and the

Biochemical Characteristics of Sorghum Flour Fermented and/or Supplemented with Chickpea Flour

Changes in pH, titrable acidity, total soluble solids, protein content, in vitro protein digestibility and amino acid composition were investigated during fermentation and/or after supplementation of sorghum flour with chickpea.