Development of Chickpea (Cicer arietinum) with Red Kidney Bean Plant-based Spread

Goh, Xin Ting (2019) Development of Chickpea (Cicer arietinum) with Red Kidney Bean Plant-based Spread. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Chickpea spread is a great source of plant protein, carbohydrates and high fiber source that, often eaten spread on bread or eat together with pita bread. In this study, addition of red kidney beans in chickpea spread formulation was evaluated. Since red kidney bean consists of high protein and lower fat content, it will be a good option to create a healthier product variety of spread. The objectives of this project are i) to develop and formulate chickpea with red kidney bean plant-based spread, ii) to study the physicochemical properties of chickpea with red kidney bean spread, and iii) to evaluate the sensory evaluation on developed chickpea with red kidney bean spread. Chickpea spread without addition of red kidney bean was compared and used as the control. The quality characteristics of sample will be measured including physicochemical properties (pH, peroxide value, fatty acid composition) and proximate analysis. Sensory evaluation was conducted on the sample. The carbohydrate content of sample spread (17.30±0.04%) was showed significantly difference (p<0.05) as compared to control sample (15.41±0.01%). Other than that, the crude fat content, moisture content and ash content values of sample spread were significantly different (p<0.05) as compared to control sample. The results obtained were 11.76±0.09%, 57.64±0.50% and 0.60±0.01% respectively. These findings suggested that chickpea with red kidney bean spread can be seen as an excellent source of carbohydrate. In term of protein content and fiber content, there were no significantly differences (p>0.05) between sample spread and control. From the Hedonic test, the sample sensory attributes showed significant different (p<0.05) in term of color, aroma, taste and mouthfeel between the sample and control of spread. In short, this study provides the physicochemical properties, proximate composition and preferences of consumers among control and sample spread that incorporated with 30% red kidney bean. Keywords: Chickpea spread, red kidney beans, physicochemical properties, protein content, sensory evaluation