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Article: Investigate a highly nutritional corn snack fortified with toasted chickpea flour.
- Article from:
- Emerging Food R&D Report
- Article date:
- June 1, 2008
CopyrightCOPYRIGHT 2008 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Chickpea is a legume extensively produced in northwest Mexico. Its commercial quality is recognized in the international market, since over 80% of production is exported to European countries. The remaining low-commercial-quality grain is mostly used in animal feed.
However, this low-quality grain can be used for human consumption as well, due to its high protein value, if new alternatives are considered. A fried corn-based snack was prepared by Mexican scientists who used various mixes of commercial alkali-treated corn and toasted chickpea flours. Their goal was to improve the nutritional value of the snack and also to increase the consumption of chickpeas among ...