Functional Properties of Drum‐Dried Chickpea (Cicer arietinum L.) Flours

The chemical and functional properties of three precooked flours pre‐pared from citric acid‐ and sodium bicarbonate‐treated chickpeas were compared with those of raw chickpea and soybean flours. The nitrogen solubility and foaming capacity of the precooked flours were markedly reduced by processing. The acid‐treated flours showed higher values of oil absorption and viscosity than the sodium bicarbonate‐treated flour, but the latter had a higher bulk density. Even at 10% concentration, the acid‐treated flour slurries manifested very low viscosities (about 11 centipoises). No significant difference was detected in the water absorption and gelation capacity of the precooked flours.