EFFECTS OF MICRONISATION ON THE CHEMICAL AND FUNCTIONAL-PROPERTIES OFCHICKPEAS

Weather damaged kabuli chickpeas were subjected to three levels of mic ronisation (infra-red heating) to establish the effect on xerophilic m oulds and also on chemical and functional properties. Following treatm ent, the whole seeds displayed reduced cooking quality; the chickpea f lours showed little change in oligosaccharide, sugar and starch conten ts, and oil absorption capacity, but water absorption capacity was sub stantially reduced. This pilot study has shown that micronisation is a n effective way of removing xerophilic moulds from chickpeas although it is accompanied by changes in physico-chemical properties.