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Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
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Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States
Department of Chemistry and Biochemistry, College of Science and Mathematics, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States
Department of Exercise Science and Physical Education, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States
Submission date: 2019-03-05
Final revision date: 2019-04-26
Acceptance date: 2019-05-10
Publication date: 2019-05-30
Corresponding author
Adrian L Kerrihard   

Nutrition and Food Studies, Montclair State University, One Normal Avenue, 07043, Montclair, United States
Pol. J. Food Nutr. Sci. 2019;69(2):203-209
Chickpea flour, mainly from non-sprouted chickpeas, serves as an alternative to wheat flours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for flour are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential (as Trolox equivalency) of the flours were also assessed. Results showed phenolic contents and antioxidant potential were significantly higher in SCF than NSCF. By descriptive analysis, chickpea flour levels corresponded with decreases in chewiness and pasta flavor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta flavor were greater with SCF than NSCF. By consumer assessment, 20% SCF did not exhibit significantly lower overall hedonic measures than the other samples. With attention given to possible organoleptic challenges, SCF may warrant consideration as a more antioxidant-rich alternative to NSCF.
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