DefinePK

Abstract

Chickpeas were roasted using the microwave and then ground using a planetary ball miller. The milled chickpeas were then passed through different standard sieves of 80, 120, 160 and 200 mesh. The effect of sieve particle size on roasted chickpea powder was determined for physicochemical and structural properties. The color varied from 83.21 to 85.52, 4.78 to 3.83 and 23.57 to 22.34 for lightness (L), redness (a) and yellowness (b) with the decrease in particle size from R80-R200 mesh. Increase in the water activity was found ranging from 0.15 to 0.17 with reducing particle size. FTIR spectra provided the three distinct peaks at 800-1200, 1400-1600 and 2900-3500 cm-1, respectively for all samples with sharper peaks for smaller particle sized chickpeas. Increase in ordered structure could be seen in XRD with specifically better crystallinity in R200. R160 and R200 were found to be more thermally stable as investigated through TGA. The SEM micrographs of roasted chickpeas were more uniform in decreased particle sized chickpeas while few surface cracks were observed due to roasting.
Keywords: Legumes, starch, digestibility, dehulling, isoflavones, rheological properties, snack food.