Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]

Résumé fourni par la source

[EN]The consumption of chickpea flour has increased significantly in recent years. The processing of chickpeas into flour produces several co-products that could be reintroduced for human and animal consumption. In this study, two co-products obtained from dry dehulling chickpeas, as a preliminary step to obtaining flour, have been characterized. The proximal composition, fatty acids, amino acids, minerals, B vitamins, bioactive compounds, antioxidant activity, antinutrient composition and techno functional properties of both were analyzed. The product obtained from dehulling, which corresponds to the abrasion of the outer part of the chickpea, showed a nutritional and techno-functional profile similar to that of chickpea flour, with a high protein content, antioxidant capacity and functional properties suitable for food use. The product obtained from the peeler's aspiration system, consisting of chickpea hulls, is rich in fiber and minerals, especially calcium, with high water retention and firmness of the gel. Both by-products have balanced amino acids and low levels of antinutrients, making them promising sustainable ingredients for food formulations.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.