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2025 AOCS Annual Meeting & Expo.

Featured Session

Featured Session: Student Lightning Talks

Exploring Chickpeas as a Nutritious and Allergen-Friendly Soy Alternative

Monday, April 28, 2025
8:30 AM – 10:00 AM PST
Room: A107-109
Abstract:

"Exploring Chickpeas as a Nutritious and Allergen-Friendly Soy Alternative"



 



Harjot Kaur



 



I am investigating the potential of chickpeas as an alternative base for tofu production, aiming to create a plant-based protein option that offers both nutritional and anti allergenic benefits. My research focuses on exploring different chickpea cultivars, including both desi and kabuli types, to determine which are best suited for tofu production. By experimenting with various coagulants—magnesium chloride and calcium sulphate—at different concentrations, I am examining how these variables impact tofu yield, nutritional content, and sensory characteristics. The goal is to enhance the mineral and protein content of the tofu while optimizing its texture and flavor for consumer acceptance. This research is not only about finding a nutritious, allergen-friendly tofu alternative but also about exploring how specific chickpea cultivars can be tailored for commercial applications. Through my work, I aim to contribute to the growing demand for innovative, plant-based food options that can serve as safe and healthy alternatives to traditional soy-based products.



 



Keywords: Chickpea, Tofu, Plant-based protein, Allergens, Nutritional profile.