• Corpus ID: 10158174

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

@inproceedings{Arab2010NutritionalEA,
  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},
  year={2010}
}
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… 

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