Nutritional Quality of Rice Based Noodles Supplemented with Germinated Chickpea Flour

Abstract

The rice based noodles were prepared by incorporating germinated chickpea flour of 5, 10, 15 and 20 per cent from 36 hours of GNG 469 and GNG 1581 chickpea cultivars. With the incorporation of germinated chickpea flour, the highest mean moisture content of 11.47 percent was recorded in treatment T1 (100: 00:: RF), crude protein (10.14 per cent), crude fat (1.10 per cent), crude fiber (4.14 per cent) in treatment T5(80: 20:: RF: GNG1581CF), ash content of 1.53 per cent in treatment T5(80: 20:: RF: GNG1581CF) and T9(80: 20:: RF: GNG 469CF) and total carbohydrates (78.34 per cent) in treatment T1 (100: 00:: RF). The minimum cooking time of 09.51 minutes was observed in treatment T5(80: 20:: RF: GNG1581CF) and gruel solid loss of 9.20 per cent in treatment T7(90: 10:: RF: GNG469CF). Sensory evaluation of chickpea flour based rice noodles revealed that highest overall acceptability score of 7.20 was recorded in treatment T4 (85: 15:: RF: GNG 1581CF).