Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue

I.  Guemra; F.  Adoui; E.  Sabba; R.  Ferhat; L.  Benatallah

doi:10.18502/jfqhc.11.2.15646

I. Guemra Génie Agro-Alimentaire Laboratory (GENIAAL), Institute of Nutrition Food and Agri-Food Technologies I.N.A.T.A-A., Mentouri Brothers University Constantine 1, Constantine, Algeria
F. Adoui Génie Agro-Alimentaire Laboratory (GENIAAL), Institute of Nutrition Food and Agri-Food Technologies I.N.A.T.A-A., Mentouri Brothers University Constantine 1, Constantine, Algeria
E. Sabba Scientific and Technical Research Center in Physicochemical Analyses (CRAPC), Bousmail, Tipaza, Algeria
R. Ferhat Food Science Laboratory (LSA), Batna 1 University, Batna, Algeria
L. Benatallah Génie Agro-Alimentaire Laboratory (GENIAAL), Institute of Nutrition Food and Agri-Food Technologies I.N.A.T.A-A., Mentouri Brothers University Constantine 1, Constantine, Algeria

DOI: https://doi.org/10.18502/jfqhc.11.2.15646

Keywords: Cicer, Food Handling, Food Analysis, Cheese, Algeria

Abstract

Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue.

Methods: Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey’s pairwise comparison test at the 5% significance level (p<0.05) were applied to perform statistical analysis.

Results: All used treatments resulted in significant enhancements (p<0.05) in crude fat content and Emulsifying Capacity, along with significant reductions in swelling and Foaming Capacity, which was notably high in raw chickpea flour with 142.06%. Moreover, roasting reduced significantly moister content and exerted a positive effect on Water Absorption Capacity. However, the remaining chemical composition parameters and functional characteristics failed to reveal significant changes following the applied treatments. In texture profile analysis, chickpea cheese analogs exhibited lower values of hardness and cohesiveness in comparison with the commercial cheese. The chickpea cheese analogues received lower scores compared to the commercial cheese based on the sensory evaluation.

Conclusion: Each treatment manifested distinct impacts on the chemical composition and functional properties of raw chickpea flour. Chickpea cheese analogue failed to be well-received by consumers.