Quality evaluation of fermented chickpea (Cicer arietinum)

Abstract

Chickpea (Cicer arietinum L.) is a most important legume crop that cultivated and utilized world-wide and good source of protein. The current study has been designed to develop fermented chickpea dip and analyzed fermented chickpea dip qualitatively. For this proximate analysis of chickpea will be performed to examine its nutritional quality. Then fermentation of chickpea was done by using lactic acid bacteria. Quality and nutritional assessment of fermented chickpea dip was conducted by using atomic absorption and flame photometer. Proximate composition of chickpea indicated that it contained 11.08±0.14% moisture, 19.05±1.24% crude protein, 6.65±0.15% crude fat, 3.67±0.44% ash and 6.06±0.19% crude fiber. Physicochemical evaluation results for fermented chickpea dip showed that 67.13±0.18% moisture, 26.33±0.22% crude protein, 11.70±0.05% crude fat, 2.67±0.05% ash and 5.11±0.03% crude fiber. Organoleptic analysis of fermented chickpea dip indicated that flavor, texture and aroma was ranked as acceptable by the evaluation panel whereas color and taste declined with the passage of time. Mineral profile of fermented chickpea dip contained 120.88±0.15mg/100g sodium (Na), 173.40±0.18mg/100g magnesium (Mg), 879.72±0.16mg/100g potassium (K), 139.79±0.14mg calcium (Ca), 5.36±0.01mg/100g iron (Fe), 1.15±0.02mg/100g cupper (Cu), 3.84±0.02mg/100g zinc (Zn).