Vol. 12, Issue 9 (2023)

Author(s):
Shikha Sharma and Amar P Garg

Abstract:
The research focused on the comparative analysis of nutritive, anti-nutrient and sensory characteristics of germinated chickpea made cookies with refined wheat flour made cookies. The germinated chickpea flour addition in 20%, 40% and 60% proportion in refined wheat flour can raise the fiber, protein, fat and carbohydrate content with the reduction of anti-nutrient factors value in cookies. The proximate components such as reducing sugar, non-reducing sugar, and starch digestibility were higher except glycemic index. However, the presence of phytonutrients such as saponins, tannins, terpenoids, cardiac glycosides, oxalates except steroids and phytates indicate the health benefits properties of chickpea cookies. Finally, sensory attributes evaluation using a 9-point hedonic rating scale gave an overall acceptability score value of 7.35 and 4.1, respectively for chickpea cookies and refined wheat flour cookies.