Chemical and Functional Characterizations of Chickpea Protein Concentrate

Zar Zar Oo, Thwe Linn Ko, Soe Soe Than


Many protein concentrates have been developed for providing different functional or physical properties to meet the requirement of various food systems. The main purpose of this research work was to evaluate the most refined form of protein from chickpea and to combat the problem of malnutrition. In this research work, chickpea (Cicer arientum L.) was collected from Monywa Township, Sagaing  Region and nutritional values of chickpea flour like moisture content, ash content, protein content, crude fiber content, fat content, carbohydrate content and energy value were determined. The fat from chickpea flour was removed by soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. The fat removal efficiency of these two methods were investigated. Moreover, combined effect of these two methods on the removal percentage of fat from chickpea was studied. 46.15±0.04% protein content (defatted chickpea) was obtained by soaking in ethanol solution for 20 hr and followed by soxhlet extraction (meal to solvent ratio were1:6). 


Chickpea flour; chickpea protein concentrate; defatted flour; functional properties; soxhlet extraction.

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