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Experimental Studies on Preparation of Quick-cooking Chickpeas (cicer Arietinum L.)

M. A. K. Azad
Vice-Principal
Chandpur Polytechnic Institute, Chandpur

BC Nath
Scientific Officer
FMPHT Division, Bangladesh Rice Research Institute, Gazipur

RC Saha
Instructor
Technical School and College, Jamalpur

BK Biswas
Senior Scientific Officer
WMM Division, Bangladesh Rice Research Institute, Gazipur

Abstract/ Executive Summary:

This paper presents the preparation of quick-cooking chickpeas. The chickpeas were soaked in 0.5, 0.75, 1.0, 1.5, and 2.0% concentration levels of citric acid, sodium chloride (NaCl), sodium carbonate (Na₂CO₃) and sodium bicarbonate (NaHCO₃) solution and roasted at 200-220°C for 3 min. The effect of soaking in above mentioned solutions and roasting on cooking time and sensory attributes were evaluated. The cooking time was greatly affected by quick – cooking system. The cooking time gradually decreased with the increase of concentration level for all selected solutions. Among the solutions, 1.5% sodium carbonate (Na₂CO₃) solution gave the least cooking time (3.5 min). The cooking time by quick-cooking system reduced by 90 percent compared with traditional cooking system. Statistical analysis of response of taste testing panel on the sensory properties of both dried and cooked quick-cooking chickpeas revealed that colour and flavour of the 1.5% citric acid treated chickpeas gave the best result compared with other samples. For the overall acceptability, dried and cooked quick-cooking chickpeas showed the best result at 1.5% citric solution and 1.5% sodium carbonate (Na₂CO₃) solution respectively.

Keywords: Chickpeas, soak, roast

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date: 02-06-2006

End Date: 30-06-2007

Program Area: Quality and Nutrition

Commodity: Chickpea

Objectives:

To determine the cooking time and energy of chickpea

Methodology:

This experiment was conducted in the laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The chickpea were used in the study buying from local market. Chemicals and solvents used in the study were AR grade. Common salts were procured from local market and other minor ingredients were used from laboratory stock.

Source of Information: Eco-friendly Agril. J, 1(1): 48-52, 2008.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The authors suggested that 1.5% citric acid solution is the best solution for preparation of quick- cooking chickpeas. The cooking time by quick-cooking system reduced by 90% compared with traditional cooking system. By using this quick-cooking chickpeas our women save their time and energy. This study has demonstrated that the cooking time of chickpeas is significantly reduced by quick –cooking system. Thus the method has good potential to prepare commercially quick-cooking chickpeas. This study opens up possibilities for further studies for production of other quick –cooking pulses such as lentil, black gram, khesari, mungbean, etc.

Knowledge Management: Journal