Abstract
The chickpea is an oilseed of high commercial importance and its cultivation was adapted to the conditions of the Brazilian Cerrado. Therefore, studies involving these adapted varieties are necessary, such as BRS Cristalino, in order to enable greater insertion and expansion in this biome. This study evaluated the physicochemical composition and technological characteristics of the raw and naturally dried grains, after being ground and refined. The evaluations carried out were associated with moisture, fixed mineral residue, lipids, protein, total fibers, carbohydrates and energy value. The ability to absorb water, oil and milk and also gelling properties were analyzed as possibly interesting properties for industrialization processes. This composition was similar to the flour of other oilseeds with protein content close to 16%, mineral residue of 2%, carbohydrates of 61% and total fibers of 10%. The technological indexes showed relevant affinity for water and milk and also good gelation capacity. According to these results, preparations with chickpea flour as an ingredient in food products are motivated.
Keywords:
Cicer arietinum L.; Technological indexes; Flour; Proximal composition
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