Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics

Purpose - The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons. Design/methodology/approach - Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA. Findings - WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples. Research limitations/implications - Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies. Practical implications - These research findings have a great potential for the production of these baked products for human consumption on an industrial scale. Social implications - Production of breads using wheat flour and CF blends would benefits the consumers. Originality/value - Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.