Qualitative analysis of roasted and germinated green chickpea for snack food: proximate, functional and pasting properties

In this study, the change in quality of green chickpea (GC) apropos to roasting and germination were analyzed. Significant (p<0.05) increase in surface area of GC occurred upon roasting (130.98-143.59 mm²) and germination (130.98-224.51 mm²), whereas, a slight increase in sphericity was observed with roasting. Both the treatments increased the fibre and protein content and reduced the carbohydrate content. Fat and ash content decreased by 1.88 % and 12 %, respectively, upon roasting but increased by 3.97 % and 29.84 %, respectively, on germination. ‘L*’ value decrease on roasting (91.02-65.28) but increased with germination (91.02-93.32). The starch and amylose-lipid complex gelatinization temperature reduced with both the treatments with higher reduction in roasted GC. The highest oil (0.82 g.g^-1) and water (1.4 g.g^-1) absorption capacity were found in germinated and roasted samples, respectively, while the highest pasting temperature (74.05 °C) was observed for control. Total phenolic content increased on roasting (50.05 %), but decreased with germination (25.22 %).