ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Effect of Microwave Radiation on the Chemical Composition of Chickpeas

Chickpea (Cicer arietinum L.) is rich in protein and has a balanced amino acid profile. However, its characteristic bean flavor limits its use as a functional food ingredient. Microwave treatment may help to solve this problem. The research objective was to select the optimal parameters of microwave treatment to obtain chickpea samples with no bean flavor and to study their chemical composition.
The study featured chickpeas of the Volzhanin variety. The experimental samples were processed in a microwave oven with a magnetron frequency of 2450 MHz at different power and time values. The protein tests, the analysis of amino acid profile, and the sensory assessment involved standard research methods.
The microwave processing loosened the consistency of chickpeas and eliminated the bean flavor after 5–6 min at 200 W or 3 min at 400 W. A longer treatment time resulted in a peanut flavor followed by bitterness. The microwave treatment reduced the mass fraction of protein and the amount of essential amino acids. This process could be slowed down by increasing the power of microwave radiation and reducing the processing time. However, the intensification had a negative effect on the content of arginine, methionine, and tyrosine in chickpea protein.
The results obtained can make it possible to use chickpeas as a functional food ingredient.
Cicer arietinum L., vegetable protein, amino acid composition, microwave proce ssing, functional products
V.N. Khramova supervised the research, collected the data, provided consultation, and wrote the article. D.I. Surkov and K.A. Lubchinsky collected, processed, and analyzed the data, as well as drafted and proofread the text.
The authors declare that there is no conflict of interest regarding the publication of this article.
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How to quote?
Khramova VN, Surkov DI, Lubchinsky KA. Effect of Microwave Radiation on the Chemical Composition of Chickpeas. Food Processing: Techniques and Technology. 2023;53(1):123–130. (In Russ.).
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