Nutritional and Sensory Properties of Chickpea Protein Curd.

Nutritional and Sensory Properties of Chickpea Protein Curd

Harjot Kaur¹, Yue He¹, Youn Young Shim^1,2,3, Jae Kyeom Kim³, Young Jun Kim³, Michael Nickerson¹, Martin JT Reaney^1,2,3*

¹Department of Food and Bioproduct Sciences, University of Saskatchewan, SK, Canada

²Prairie Tide Diversified Inc., SK, Canada

³Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea

Chickpea was explored as an alternative to soybeans in the production of a tofu-like curd. Seven chickpea cultivars, including one desi type (CDC Consul) and six Kabuli type (CDC Leader, CDC Lancer, B90, CDC Pearl, CDC Pasqua, and CDC Orkney were evaluated. Protein curds were prepared using either magnesium chloride or calcium sulphate at 1% and 2%. The coagulants were selected based on the hypothesis that utilizing a salt coagulant containing magnesium and calcium might enhance the mineral content and improve the overall nutritional value of the curd. The highest yield of curd, 190.2 g, was produced by CDC Orkney with magnesium chloride as the coagulant, while the highest yield for curd from desi type was 160 g when calcium sulphate was used as the coagulant. Proximate analysis revealed that curd produced from the cultivar CDC Leader had the highest protein content (14.6%). The mineral content of the curd increased with the increase in coagulant concentration. The resulting tofu-like curd showed firmness and a desirable texture suitable for sensory evaluation. Sensory analysis revealed that curd from desi chickpea was less accepted due to its darker color and bitterness. However, two Kabuli cultivars exhibited excellent sensory performance, highlighting their potential for commercial applications. These findings suggest chickpeas are a promising base for tofu-like products, offering nutritional and allergenic benefits, with specific cultivars showing potential for consumer acceptance.

Keywords: Chickpea, Tofu, Coagulants, Sensory Analysis.


Presenter

: rmu024@mail.usask.ca; *Correspondence: martin.reaney@usask.ca