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  1. University of Yangon
  2. Department of Industrial Chemistry

Preparation and Characterization of Chickpea Protein Concentrate

http://hdl.handle.net/20.500.12678/0000002553
http://hdl.handle.net/20.500.12678/0000002553
3fc9ff80-1389-4e16-9168-65235f55a33b
37f3a685-cb02-4593-8a35-9561351b5f28
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Preparation Preparation and characterization of Chickpea protein concentrate.pdf (573 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Preparation and Characterization of Chickpea Protein Concentrate
Language en
Publication date 2017
Authors
Zar Zar Oo
Thwe Linn Ko
Soe Soe Than
Description
Many protein concentrates have been developed for providing different functional or physical properties to meet the requirement of various food systems. The main purpose of this research work was to isolate the most refined form of protein from chickpea and to combat the problem of malnutrition. In this research work, Chickpea (Cicer arientum L.) was collected from Monywa Township, Sagaing Region and nutritional values of chickpea flour like moisture content, ash content, protein content, crude fiber content, fat content and carbohydrate content were determined. The fat from chickpea flour was removed by soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. The fat removal efficiency of these two methods were investigated. Moreover, combined effect of these two methods on the removal percentage of fat from chickpea was studied. 46.15±0.01% protein content (defatted chickpea) was obtained by soaking in ethanol solution for 20 hr and followed by soxhlet extraction (meal to solvent ratio were1:6).
Keywords
Chickpea Flour
Identifier https://uyr.uy.edu.mm/handle/123456789/563
Journal articles
12
International Journal of Development Research
07
Conference papaers
Books/reports/chapters
Thesis/dissertations
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