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Dehulling/softening/extrusion (DSE): technological alternative to improve nutritional quality of chickpea (Cicer arietinum L.)


Dehulling/softening/extrusion (DSE): technological alternative to improve nutritional quality of chickpea (Cicer arietinum L.)



Agrociencia Montecillo 36(2): 181-189



The effect of dehulling/softening/extrusion process on quality characteristics of fresh and hardened chickpeas (Cicer arietinum Blanco Sinaloa 92) was studied. The hardening of seeds was produced using accelerated storage (33-35 degrees C, relative humidity of 75%, 180 days). Four samples were assessed, including conventional and extruded flours from both fresh and hardened chickpeas. The physicochemical, functional and nutritional characteristics of chickpea flours were then evaluated.

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Related references

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