Evaluation of physicochemical and functional properties of chickpea (Cicer arientum L.) flour as a function of particle size

Chickpea flour (Cicer arientum L.) samples of different particle size were prepared by grinding dehusked chickpea dal. The physicochemical and functional properties of chickpea flour of different particle size ranging from 105-299^m were studied. The results revealed that reduction in particle size caused significant increase in protein, fat and ash content and decrease in the carbohydrate content of flour fractions. Light scattering analysis showed that all flour samples except the flour with particle size of 299^m showed bimodal particle size distribution. Reduction in particle size of flour resulted in decreased flowability, water absorption capacity, oil absorption capacity and foaming stability. However, the least gelation concentration, foaming capacity and color coordinates were increased with reduction in particle size of the flour. The finding suggesteds that particle size fractionation of chickpea flour would be useful for the development of food products with different functionalities.