Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L)

The objective of this work was to study the effect of the dehulling/softeni ng/extrusion process on physicochemical and nutritional characteristics of fresh and hardened chickpea flours. Four flours were assessed: fresh chickp ea conventional flour; hardened chickpea conventional flour; fresh chickpea extruded flour; and hardened chickpea extruded flour. Extruded flours show ed higher values of total colour difference (24.0-28.7 vs. 19.0-20.8), wate r absorption index (2.32-3.27 vs. 2.12-2.15 g gel/g dry sample) and dispers ability (35.1-63.7 vs. 25.2-26.0%) and lower Hunter 'L' value (86.5-87.4 vs . 89.4-90.5), particle size index (61.5-67.4 vs. 72.4-73.8%) and water solu bility index (20.1-26.1 vs. 27.5-30.8 g solids/g original solids) than conv entional flours. The dehulling/softening/extrusion process improved signifi cantly in vitro protein digestibility (9.3-21.7%), apparent digestibility ( 6.5-6.6%), true digestibility (5.8-7.5%), conventional and extruded flours were observed. The dehulling/softening/extrusion process could be applied t o improve quality characteristics of fresh and hardened chickpeas. (C) 2000 Academic Press.