1 / 14

Nutritional and Functional Evaluation of Chickpeas: Insights from Southern Ethiopia

This presentation delves into the nutritional and functional aspects of chickpeas (Cicer arietinum L.) focusing on postharvest practices, household food processing, and the formulation of flatbread in Southern Ethiopia. Studies highlight the impact of practices like sorting, dehulling, and germination on the nutritional quality of chickpeas and complementary foods. Key findings illustrate how household processing methods enhance mineral bioavailability, and evaluate the sensory and nutritional profiles of chickpea-flour flatbreads. Important conclusions and recommendations for food interventions are provided.

ziva
Télécharger la présentation

Nutritional and Functional Evaluation of Chickpeas: Insights from Southern Ethiopia

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Nutritional and Functional Evaluation of Chickpeas (Cicerarietinum L.): Postharvest Practice, Household Food Processing and Formulation of Flat Bread; Southern Ethiopia Faculty Researches Hawassa UniversityCollege of AgricultureSchool of Nutrition Food Science and Technology

  2. Presentation Outline • Introduction • Presentation Objectives: • Studies included in this presentation • Post harvest Practices • Household food processing • Nutrition intervention • Conclusions and recommendations

  3. Presentation objectives • Approaches and key results from studies addressing • Post harvest practices • Household food processing and preparation practices • Nutrition interventions – (education + product development) • Purpose • Several studies were undertaken, 3- will be highlighted

  4. Study 1: Post-Harvest Practices • Objective: The effect of post-harvest practices (sorting, dehulling, drying) on Nutritional properties of chickpea & faba bean flour and snack foods • Material & Method • Chick peas (Kabuli & Desi type), Faba bean (Local variety) • Samples are pre-cleaned, Sorted and dehulledin laboratory • Milled samples: Nutritional properties determined (AOAC, 2000) • Key Results

  5. Results: Postharvest Table 1: Proximate composition of Chickpeas and Faba bean flours Table 2: Effect of Sorting on Proximate Composition of Chickpeas and Faba bean flours

  6. Results: Postharvest Table 3: Effect of Dehullingon Proximate Composition of Chickpeas and Faba bean flours CHO = Carbohydrates; Values are Meanstandard deviation; Values with different letter superscripts in the same column are significantly different • The samples were different in composition • Sorting influenced ash (desi type chickpea &faba bean), fiber (kabuli type • chickpea) • Dehulling affected ash (desi type chickpea &faba bean), protein (desi • type chickpea), fiber, CHO, energy (desi type chickpea & faba bean)

  7. Study 2: Household Food Processing Methods • Objectives: Household Food Processing methods to Enhance Nutritional (Iron and Zinc) Bioavailalbility in Formulated Haricot bean and Maize Complementary Food • Methods • FGD on the preparation and household food processing • Soaking and Germination of Haricot bean (72 hrs and 48 hrs) • Flour is then prepared (roasting, milling) = Haricot bean + Maize • Blend of Treated Haricot bean and Maize (30:70) prepared • Porridge was prepared from (unprocessed, 48 hr, 72 hr treatments) • Nutritional and anti-nutritional properties determined (AOAC, 2000) • Key Results

  8. Results: Household Food processing Table 1. mean (+SD) mineral, phytate and proximate composition of ungerminated and germinated haricot bean flour(per 100 g)

  9. Results: Household Food processing • Table 2. mean (+SD) mineral, phytate and proximate composition of unprocessed and processed maize (per 100 g)

  10. Study 3: Quality Evaluation of Chickpea & Formulation of flat bread • Objective: Quality Evaluation of Chickpea (Cicerarietinum L.), and Formulation of Flat Bread Blended with Maize (Zea mays L) for Preschool Children • Method • Chickpea and maize blends • Flat bread prepared • Sensory acceptability • Consumer acceptability test by 50 panelists • (5 point hedonic scale) • Key Results

  11. 4. Results: Flat Bread Formulation Table 2. Sensory evaluation result of flat bread at community level (5- Hedonic point)

  12. 4. Results: Flat Bread Formulation Table 3. Proximate and mineral analysis result of flat bread Table 4. Anti-nutritional and molar ration result of flat bread Table 5. Functional properties of chickpea flour

  13. Concluding thoughts

  14. Thank You! Canadian International Food Security Research Fund (CIFSRF): Call 1 (2010-2013); Call3 (2012-2014); Pre Scaling Up (2013-2014)

More Related