Preparation and characterization of chickpea protein concentrate
International Journal of Development Research
Preparation and characterization of chickpea protein concentrate
Received 07th September, 2017; Received in revised form 24th October, 2017; Accepted 19th November, 2017; Published online 29th December, 2017
Copyright ©2017, Zar Zar Oo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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 isolate 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 and carbohydrate content 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±0.01% 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).
