PREPARATION AND QUALITY EVALUATION OF BHAKKA PREPARED BY INCORPORATION OF SPROUTED CHICKPEA FLOUR AND SPROUTED SOYBEAN FLOUR

Abstract

The main aim of this study was to prepare bhakka incorporated with sprouted chickpea flour and sprouted soybean flour and to evaluate sensory properties, physicochemical properties and shelf life. Chickpea flour and soybean flour each were incorporated at different proportion with rice flour separately: 0:100, 5:95, 10:90, 15:85, 20:80 to prepare nine formulations. The prepared samples were subjected to sensory evaluation using a 9-point hedonic rating to evaluate the best product in terms of appearance, taste, texture, smell and overall acceptance. The formulation with 15% chickpea flour and 85% rice flour and 10% soybean flour and 90% rice flour was selected as the best product. Proximate analysis of rice flour, sprouted chickpea and soybean flour, control and best product were done as well as weight, diameter and thickness of control and best product was measured. The storage stability of the best product was studied under room and refrigerated conditions at every 2 days interval. During the storage period, changes in TPC of the product were evaluated. The moisture content, crude fat, crude protein, crude fiber, ash and carbohydrate of best formulation of control bhakka, chickpea bhakka and best soybean bhakka was determined and the best products were significantly different with control in terms of all the parameters as determined at 5% level of significant. TPC of best bhakka was found to be 1.32 x 103 cfu/g for best chickpea bhakka and 1.21 x 103 cfu/g for best soybean bhakka at day 0 which increased faster in room temperature than in refrigerated temperature with the number of days of storage. The storage stability of the best product was estimated to be 5 days under room temperature and 8 days under refrigerated temperature. The price per piece Bhakka for chickpea incorporated Bhakka was calculated to be Rs. 12.221 and that for soybean incorporated Bhakka was Rs. 11.737.