Vol. 10, Issue 10 (2021)

Author(s):
Aarcha Vallath, Akalya Shanmugam and Ashish Rawson

Abstract:
Chickpea milk is nutritious beverages prepared from chickpea by using 3 processing methods. The chickpea is having many health benefits like anti-cancer, low glycemic index and support cardio vascular health. The chickpea milk can be considered as a beverage with good amount of protein that is 3 to 4g in 100g. In the sensory evaluation boiled chickpea milk is more acceptable in terms of color, aroma, mouth feels and after taste in compared with raw and roasted chickpea milk. This can be considered as alternative to soy milk as it is having comparable nutritional profile with soy milk. According to the sensory evaluation the overall acceptability of roasted and raw chickpea was less when compared to that of boiled chickpea milk. Also, the boiled chickpea milk is showing good nutritional profile, even though the raw chickpea milk is having more protein comparatively. But in comparing the whole result boiled chickpea milk considered as better to other two mainly because of its acceptable taste with minimal beany flavor.