National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.
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