Development and Commercialization of Chickpea Nutri-based Food Products

DEVELOPMENT OF

NUTRI-CHICKPEA (GARBANZOS) BASED FOOD PRODUCTS AND

TOWARDS COMMERCIALIZATION

Fernando R. Gonzales

Benguet State University,

La Trinidad, Benguet

Rationale• At present supply of chickpea depends mainly on

importation from India, Mexico, Australia etc.• To help reduce importation, chickpea seed

production was initiated by BSU in the Philippines thru ICRISAT and PCARRD in 2008

• Initial results showed that the yield potential of 800-1200 kg/ha had surpassed the average global production of 700-800 kg/ha.

• Findings imply that chickpea can be grown under Philippine conditions specially in the highlands which can serve as an alternative high value crop for farmers.

Objectives

General:To enhance production and pilot test processing of

chickpea by developing acceptable chickpea based food products

Specific:a. Establish techno demo plot to showcase Package of Technology developed on chickpea b. Determine protocol formulation/ technique for bottled chickpea and chickpea based food products;c. Determine nutritional content/ fact and shelf-life of chickpea substituted food products;d. Estimate the product cost of developed food products;e. Pilot and market test developed chickpea food products.

Methodology

Activity 1. Establishment of Techno

demonstration plots

Techno demo plots were established in La

Trinidad, Sagada, Loo, Buguias, Bokod, Sablan from

November 9, 2012 to April 2013. Chickpea varieties

planted includes; ICCV 92311, ICCV 93952, ICCV

93954 (desi type) ICCV 95334, ICCV 07114, & ICCV

07307 ( Kabuli type).

Package of technology for chickpea production

developed was followed during the growing period.

Yield and agronomic characters of promising

varieties were also characterized using descriptors

list of chickpea (Cicer arietinum L).

Methodology

Activity 2. Development of chickpea based

food products

Chickpea grits/flour was processed before

different products were developed. Nutritional

content of chickpea flour was also analyzed at DOST –

FNRI & PIPAC . Chickpea flour was compared to

wheat flour and rice flour. Several products were

developed and formulated such as eggdrop, lenguas,

butter cookies, buns, tart, crackers, butter cake.

Humus, fingerfood, salad, chickpea in syrup/brine,

waffle, leche flan, polvuron and noodles etc.

Chickpea seeds was also tested as a beverage like

hot coffee drink.

Methodology

Activity 3. Costing of chickpea based food

products develop

Production cost of the different products were computed/

estimated based on the prevailing market price.

Activity 4. Conduct of trainings/IEC materials

production/Product exhibition

In order to popularize and promote the utilization of

chickpea based food products, trainings/harvest/cooking festival

were conducted at Loo, Buguias and Sagada, Mt. Province. IEC

materials were also distributed as well as attending trade fairs

were done. Chickpea seeds and different chickpea- based food

products were also sold.

Results and Discussions

Descriptive characters of promising chickpea

Varieties for the Cordillera Administrative Region

KABULI TYPE – ICCV

07307A. VegetativeGrowth habit: semi-spreading

Plant pigmentation: no anthocyanin,

stems/leaves pale green

Plant hairiness: slightly pubescent

Plant height: 42 cm

Color of leaves: pale green

Leaf type: normal (uni-imparipinnate)

Number of leaflets: 14

Number of branches: 32 apical /

38 apical secondary

B. Inflorescence and fruitDays to 50% flowering: 50 days

Days to maturity: 117 dap

Number of seeds per pod: 1-2 pod

Flower color: white pink striped

Pod length: short

Number of pods per plant: 218.5 pods

C. Seed Seed shape: pea-shaped, smooth round

Testa texture: smooth

Color: ivory white

100 seed weight: 34.14 gm

D. Grain yield: 71.55 g/plant ( 555.22g/3m2)

computed yield/ha : 1,761.0 kgs


DESI TYPE – ICCV

93952A. Vegetative

Growth habit: semi-erect


stems/leaves green


Plant height: 49 cm

Color of leaves: green



Number of branches: 37 apical/

40 apical secondaryB. Inflorescence and fruit

Days to 50% flowering: 70 daysDays to maturity: 121 dapNumber of seeds per pod: 1-2 podFlower color: dark pinkPod length: shortNumber of pods per plant: 253 pods

C. Seed Seed shape: angular ram’s headTesta texture: tuberculatedColor: light brown100 seed weight: 24.47 gm

D. Grain yield: 57.43g/plant ( 455.83g/3m2)







B. Inflorescence and fruit

Days to 50% flowering: 53 days




Pod length: short

Number of pods per plant: 273.6

C. Seed

Seed shape: pea-shaped, smooth, round


Color: ivory white


D. Grain yield: 65.42 g/plant (579.22g/3m2)


A. Vegetative( Desi type ICCV 07114)Growth habit: spreading

Plant pigmentation: no

anthocyanin, stems/leaves green


Plant height: 44 cm




Number of branches: 19 apical /

28 apical secondary




A. VegetativeGrowth habit: prostrate


stems/leaves green

Plant hairiness: pubescent

Plant height: 50 cm


Leaf type: normal (uni- imparipinnate)


Number of branches: 29 apical

/ 36 apical secondary

DESI TYPE – ICCV

93954




Flower color: light pink

Pod length: short


C. Seed Seed shape: pea-shaped, smooth round


Color: brown



E. Computed yield/ha : 2,041.0 kgs




A. VegetativeGrowth habit: spreading


stems/leaves green


Plant height: 44 cm




Number of branches: 24 - apical /

28 - apical secondary





Pod length: short

Number of pods per plant: 159 pods

C. Seed Seed shape: irregular, rounded, owls’s head


Color: ivory white



E. Computed yield/ha. ; 2,033.0 kgs




KABULI TYPE – ICCV 92311

A. VegetativeGrowth habit: semi-spreading


stems/leaves green

Plant hairiness: pubescent

Plant height: 43 cm




Number of branches: 29 - apical /

36 - apical secondary

B. Inflorescence and fruit

Days to 50% flowering: 54 days



Flower color: white

Pod length: medium


C. Seed

Seed shape: angular ram’s head

Testa texture: rough

Color: yellow biege


D. Grain yield: 78.12 g/plant (736.83g/3m2)


Cost & return analysis of chickpea in

CAR as affected by planting distance

Input(3m2/plot) Production cost (P)

1. 1. Fertilizer

14-14-14 (96g/3m2plot)

0-18-0 (91/g3m2plot)

Organic matter(1/2kg/m2)1.5kg/3m2

Sub-total…………………………………………..

3.00

2.00

5.00

5.00

2. Pesticide

Insecticide (1 tbsp)

Fungicide (1 tbsp)

Sub-total……………………………………………

6.00

3.00

9.00

3. Seeds (120/kg)

30 x 10 cm (30.0g)

30 x 20 cm (20.0g)

30 x 30 cm (10.0g)

1.60

0.80

0.40

4. Labor cost

5.Irrigation (fuel)

Total input/3m2

30x10cm- P 36.4

30x20 cm P 35.6

30x30 cm P 35.2

Gross sale at P100/kg ( 1,700 kg/ha) ---- 170,000

Average net/ha - - - 50,946.00

ROI - - 70 .00%

18.75

2.00

(Ha) Php

121,165.00

118.665.00

117.332.00


1. Package of Technology for chickpea production

Land preparation

Mechanize

Digging

Levelling

4 rows per plot

Fertilization (Organic

fertilizer at 5t/ha (1/2kg/m2)

or 45-100-45kg/ha)



Planting

30cm x 20 cm/40cmx30cm

Fertilize and hill up

chickpea plants 1 MAP

Spraying of insecticides to

control cutworms/ podborer

at weekly intervals during

flowering until podding

stage

Harvesting at 4 months after

planting (MAP)or at

yellow/brown pod stage



Techno demo plots in

Sagada, mt, province during

the pod Development stage



Loo, Buguias Dried chickpea pods

Green pods mature pods drying of pods


2. Product development of chickpea

based food products

Procedures on how to make chickpea flour with the used of

a desi-type variety


2. Product development of chickpea based food products

New intervention with the

used of dhal machine from

ICRISAT

Clean chickpea seeds

will pass through this

dhal machine to

separate the

seedcoat from the

cotyledon to produce dhal.

With the used of the winower the

seedcoat

is separated from the cotyledon.

The dhal is pass through the pulvurizerthen pulvurize into chickpea flour.

Dhal is processed into grits. Grits are coarser

than flour just like corn grit.

A box design for chickpea flour with a capacity of 250 g per box containing the nutritional facts.


Production cost for chickpea flourTable 1. Production cost for chickpea flour

Ingredients Quantity Unit Cost Total Cost

chickpea seeds, kgs 6kg 100 600.00

fuel & electricity 1 10.00 10.00

packaging 19 25 475.00

1,085.00

other expenses(10%) 108.50

labor(hr)

winnowing/cleaning

125.00

milling/packing 37.50

total production cost 1,356.00

yield/output (box

250g cap)

19 100.00 1,900.00

production

cost/pack

ROI

71.37

40.11%


Nutritional content of chickpea flourTable 2. Nutritional content of chickpea flour compared to wheat flour (All purpose flour)

and rice flour

Nutrients Analyzed

per 100 gm

Rice flour Chickpea flour

(ICCV-93952)

Wheat flour

(All purpose

flour)

Moisture, g 10.2 8.3 9.8(13.2)

Ash, g 0.6 2.7 0.4(5.4)

Energy, kcal 358 358(356) 377(455)

Total fat, g 0.3 10.4(0.6) 3.6(1.2)

Total Carbohydrate,

g

81.3 69.4(53.2) 75.2(92.8)

Dietary Fiber, g 2.8 13.7(9.9) 0.4(3.4)

Protein, g 7.4 19.2(20.6) 11.0(12.4)

Iron (Fe) mg 1.0 12.0(4.5) 4.1(5.8)

Calcium 27.0 129.0 82.0

Potassium, mg 30.0 1,100 367

Glyceamic index 60(m) 6(m) 60(m)Analyzed by FNRI/ITDI-DOST, PIPAC 2012.

Sourced: FNRI-DOST, 1997


Chickpea (Garbanzos) Flour are then made into different products with

various formulations

Chickpea EggdropTable 3. Sensory evaluation results of Chickpea Egg

drop Cookies as affected by different formulations

Treatment Color

Crunchiness

Texture

Sweetness

General Acceptabil

ity

T1 – Control (Commercialized Egg drop Cookies)

1.67 1.27 1.4 1.73 1.53

T2 – 1 cup chickpea flour: 3 cups cake flour: 1 cup cornstarch: 2 cups white sugar

2.6 2.33 2.47 2.27 2.53

T3 – 1 cup chickpea flour: 3 cups cake flour: 1 cup cornstarch: 1 ¼ white sugar

2.4 2.33 2.2 1.93 2.27

Scale used: 1: like very much, 2: like

moderately, 3: like slightly, 4: neither like

nor dislike 5: dislike slightly 6: dislike

moderately 7: dislike very much

Number of Panelist: 15 Cooking Date:

June 20, 2012 Sensory Evaluation

Date: June 21, 2012


Chickpea (Garbanzos) Flour are then made into different products with various

formulations

Oatmeal Chickpea BarTable 4. Sensory evaluation results of oatmeal chickpea

as affected by different formulations

Treatment Appe

aranc

e

Texture Flavor Gener

al

Acce

ptabilit

y

T1: 2 cups all

purpose flour: 3 cups

quick cooking

oatmeal

6.33 6.36 6.59 6.56

T2: 2 cups all

purpose flour: 2 cups

quick cooking

oatmeal: 1 cup

chickpea flour

6.41 6.18 6.02 5.95

T3: 2 cups all

purpose flour: 1½

cups quick cooking

oatmeal: 1½ cups

chickpea flour

6.43 6.49 6.28 6.31

Rating scale: 7: like very much 6: like

moderately 5: like slightly 4: neither like nor

dislike 3: dislike slightly 2: dislike moderately

1: dislike very much

Number of Panelist= 39

Cooking date: June 26, 2012

Sensory Evaluation Date= June 28-

29, 2012


Chickpea (Garbanzos) Flour are then made into different products

with various formulations

Crispy Chickpea as finger food

Table 5. Sensory evaluation results of crispy

chickpea affected by different formulations

Treatment

s

Color Flavor Crunchin

ess

General

Acceptability

T1 3.8 2.8 2.67 3.4

T2 3.4 2.47 4.07 3.73

T3 3.07 2.13 2.4 2.87




Crispy Chickpea as finger foodIngredients:

T1 T2 T31 cup

chickpea (kabuli)

1 cup chickpea (kabuli)

1 cup chickpea (kabuli)

1 piece egg flour 1 piece egg2 tablespoon

flourOil for frying

Flour

Cheese powder

Salt

Oil for frying

sugar

Oil for frying




Chickpea Tart Table 6. Sensory evaluation results of chickpea tart as

affected by different formulations

Treatment Appearanc

e

Textur

e

Flavor General

Acceptabili

ty

T1

Crust:

1 ½ cups All-purpose Flour

1/3 cup butter

¼ cup salt

5 tablespoon water

Filling:

½ cup mashed camote

½ cup mashed chickpea

½ cup condensed milk

6.69 6.15 6.23 6.30

T2

Crust:

1 cup All-purpose Flour

½ cup chickpea Flour

½ cup butter

¼ cup salt

5 Tablespoon water

Filling:

1 cup mashed camote

½ cup condensed milk

5.67 5.67 5.67 5.61

T3

Crust:

½ cup All-purpose Flour

½ cup Chickpea Flour

¼ cup butter

¼ cup salt

5 Tablespoon water

Filling:

1 cup mashed Chickpea

(Kabuli type)

½ cup Condensed Milk

5.92 5.85 5.38 5.69

Rating Scale:

7: like very much6: like moderately5: like

slightly4: neither like nor dislike3: dislike

slightly2: dislike moderately1: dislike very much

Number of Panelist: 13

Baking Date: June 28, 2012

Sensory Evaluation Date: June 29, 2012



various formulationsChickpea Tart

Ingredients:

T1 Control T2 T3

Crust:1 ½ cups All-purpose Flour1/3 cup butter¼ cup salt5 tablespoon water

Filling:½ cup mashed camote½ cup mashed chickpea½ cup condensed milk

Crust:1 cup All-purpose Flour½ cup chickpeaFlour½ cup butter¼ cup salt5 Tablespoonwater

Filling:1 cup mashed camote½ cupcondensed milk

Crust:½ cup All-purpose Flour½ cup Chickpea Flour¼ cup butter¼ cup salt5 Tablespoonwater

Filling:1 cup mashed Chickpea (Kabuli type)½ cup Condensed Milk




Chickpea CrackersTable 7. Sensory evaluation results of chickpea

crackers as affected by different formulations

Treatment Appearance

Crunchiness Flavor General Acceptabilit

yT1- 1c chickpea,11 all purpose flour, 5t salt, cheese powder

5.5 6 6.5 6

T2 1c chickpea,1c all purpose flour, 5t salt, salt

5.5 5.83 5.33 5.5

T3 1c chickpea,1c all purpose flour, 5t salt, onion powder

5.33 5.67 5.67 5.67

Rating Scale:

7: like very much 6: like moderately 5: like slightly 4:

neither like nor dislike 3: dislike slightly 2: dislike


Number of Panelist: 6

Cooking Date: May 17, 2012

Sensory Evaluation Date: May 18, 2012




Chickpea Crackers

INGREDIENTS T₁ T₂ T₃Chickpea 1 cup 1 cup 1 cup

All purpose

flour

1 cup 1 cup 1 cup

Salt 5 t 5 t 5 tOil 6 T 6 T 6 T

water 4-6 T 4-6 T

4-6 T

flavoring Cheese powde

r

salt Onion powder




Hot Cross BunsTreatments Appeara

nceTexture Flavor General

Acceptability

T1-170g All purpose Flour and 70 grams Chickpea flour

5.47 5.13 4.4 4.47

T2-190g All purpose Flour and 50 grams Chickpea flour

5.6 5.13 5.13 5.07

T3- 220g All purpose Flour and 20 grams Chickpea flour

6.0 6.2 5.73 5.67

Rating Scale: 7: like very much 6: like

moderately 5: like slightly 4: neither like

nor dislike 3: dislike slightly 2: dislike





Hot Cross BunsProcedures:

1. Add ingredients.

2. If the dough is so sticky add flour.

3. Knead till elastic.

4. Shape into ball

5. Cover with cloth. Rest.

6. Punch.

7. Shape into log. Then cut into 23

pieces.

8. Shape into ball by folding dough

inward. Then roll with palm of hands.

9. Place baking tray. Cover with cloth

for 30 minutes.

10. Set 170˚ C

11. Put egg wash.

12. Cut deep cross into centre of each

bun.

13. Place into the oven.


Chickpea (Garbanzos) are then made into different products with


Chickpea in brineIngredients:

1/2 kilo chickpea (Kabuli variety)

1/3 cup salt

4 cups water

Procedure:

Soak chickpea seeds overnight.

Wash and boil chickpeas for 30

minutes, set aside.

Prepare brine by combining the

water and salt.

Pack chickpeas in sterilized

bottles. Pour brine

Pasteurize for 15-20 minutes.




CHICKPEA-CAMOTE

BUTTER CAKEIngredients

Prepare 2 c all purpose flour, 1 c

chickpea flour, 1 c butter or

margarine, 1 pc egg, 1 pc brown

sugar and 1 t salt.

In a bowl, sift together all

purpose flour, chickpea flour & salt.

In another bowl, cream butter&

sugar thoroughly Add the flour

mixture and mx well. Measure by

teaspoonful & place in greased

cookie sheet. Flaten the cookie with

a fork. Bake in oven at 15C or 20

min.




Humus or pasteHumus is composed

of 300 gm boiled chickpea,

2 cloves of fine garlic, ½ t

luyang dilaw, 1 branch

parsley, finely chopped, ½

t ground pepper, ¼ cup

lemon juice, 3 T olive oil, ¼

c water and salt to taste


CHICKPEA SOUP

Composed of 1 kg chickpea,

1-2heads garlic,1-2 bulbs

onons,2-3 pc ripe tomatoes

How to prepare

Soak chickpeas overnight,

wash and boil or 30 min. Set

aside, Saute, garlic, onions &

tomatoes & add to boiled

chickpea. Simmer for at least

5 min, serve while still hot.




Chickpea in syrup

Ingredients:1/2 kilo chickpea (Kabuli variety)3 cups white sugar5 cups water

Procedure:• Soak chickpeas overnight.• Wash and boil chickpeas for 30

minutes, set aside.• Prepare thin syrup by combining

the water and sugar.• Pack chickpeas in sterilized

bottles. Pour syrup. Pasteurize for 15-20 minutes.




Chickpea saladIn preparing ingredients includes ½ cup

chickpea, 2 pcs tomatoes, 1 pc carrot, 1 pc

cucumber, 4 pcs lettuce leaves, 4 t olive oil,

salt and lemon juice to taste.

How to prepare:

Soak chickpea overnight. Wash with tap

water & boil chickpea or 30 min under

tender.

Drain and let it cool. Wash, pare and chop

carrot, cucumber, tomatoes & lettuce.

Combine the vegetables except lettuce in a

container with the chickpea. Dress with oil,

salt and lemon juice. Mayonnaise may be

added f desired.




Chickpea Lenguas

Procedure

1.Soften the butter

2. Cream the butter with sugar.

3. Add egg white.

4. Pour the dry ingredients.

5. Add vanilla.

6. Put the mixture in the piping bag.

Pipe at least 2'' length.

7. Bake until done.




Chickpea Pancit Canton

Procedure1. Add dry ingredients.2. In another bowl, beat eggs; add the liquid ingredients. Then mix.3. Combine dry4. Combine dry ingredients. Mix and knead the dough until smooth.5. Divide the dough into 2 pcs.6. Let it pass into the noodle cutter.7. Boil noodles until cook.8. Soak . Then wash with cold water. Drain9. Fry. Cool and pack.

Ingredients450g Wheat flour50g Chickpea flour½ T Patis2t Baking Powder1T Vegetable Oil1/2c Water1 pc Egg1/2T Turmericoil for frying




Chickpea PulvoronIngredients:2 c chickpea Flour 4 c powdered milk3c wheat flour 1 c butter

2 c sugar1 + vanilla

Procedure:1.Toast wheat flour and chickpea flour lightly.2.Turn off heat and add powdered milk,sugar,butter and vanilla.3. Mix thoroughly and mold with a pulvoron molder.4. Wrap individually in cellophane and pack in plastic.




Chickpea Afritada

Procedure:1. In a cooking pot or wok, heat oil.2. Sauté garlic and onions.3. Add water and chickpea. Allow to boil.4. Pour the tomato sauce. Simmer for 20 minutes or until the chickpea is almost cooked.5. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.6. Add the green and red bell peppers; simmer for an additional minute or two.7. Salt and pepper to taste.8. Serve this dish hot with steamed rice.




Chickpea Waffles

Procedure:• Mix and sift together flour and baking powder.• In a separate bowl combine egg yolks, milk, shortening and chickpeas. Add to dry ingredients and mix until well combined.• Beat egg whites. When frothy, add sugar gradually and beat until stiff.• Fold the batter into the stiffly beaten egg whites.• Pour batter into hot waffle iron.




Chickpea Leche Flan

Procedure:• Caramelize sugar directly on flan mould by melting the sugar under low flame.• Combine ingredients together and mix very well.• Pour mixture into prepared mould and steam for 25 minutes or until done.


Chickpea (Garbanzos) Flour are then made into different

products with various formulations

Chickpea as a beverage drink

Ingredients:Chickpea seed desi-typeWaterSugar

Procedure:1. Toast chickpea seeds lightly.2. Grind.3. Boil water until simmer.

Add the chickpea.4. Serve with sugar (optional).

Nutrients Analyzed per

100 gm

Rice flour Chickpea flour

(ICCV-93952

Wheat flour (All

purpose flour)

Moisture, g 10.2 8.3 9.8(13.2)

Ash, g 0.6 2.7 0.4(5.4)

Energy, kcal 358 358(356) 377(455)

Total fat, g 0.3 10.4(0.6) 3.6(1.2)

Total Carbohydrate, g 81.3 69.4(53.2) 75.2(92.8)

Dietary Fiber, g 2.8 13.7(9.9) 0.4(3.4)

Protein, g 7.4 19.2(20.6) 11.0(12.4)

Iron (Fe) mg 1.0 12.0(4.5) 4.1(5.8)

Calcium 27.0 129.0 82.0

Potassium, mg 32 1,100 367

Glyceamic index 60(m) 6(low) 60(m)

Table 1. Nutritional content of chickpea flour compared to wheat flour (All purpose flour) and rice flour

Analyzed by FNRI/ITDI-DOST, PIPAC 2012. Sourced: FNRI-DOST, 1997

Nutri facts of chickpea based food bakery products


PRODUCT Chickpea-Butter

Cookies

Chickpea

Eggdrop

Cookies

Chickpea

Lenguas

Chickpea

Oatmeal Bar

Chickpea

Camote Hopia

Chickpea

Oatmeal-

Raisin Cookie

ENERGY 525.9 371.1 375.7 105.1 231 393.1

FAT 28.3 3.9 19.1 7.3 10.7 18.7

PROTEIN 9.5 7.7 5.8 1.8 4.4 7.3

FIBER (3.2) (2.6) (1.9) (0.9) 1.3 (1.7)

CALCIUM 118.9 168.8 94.2 30.9 60.4 130.4

VITAMIN A 163.8 0.2 88.7 25.6 38.1 103.1

CHO 58.5 77.2 45.3 13.7 29.2 49.0

Nutri facts of chickpea brine and in syrupPRODUCT Chickpea in Brine Chickpea in Syrup Salted chickpea Sugar Coated Chickpea

ENERGY 99 315 102.2 223.2

FAT 1 1 1 0.8

PROTEIN 2.9 2.9 2.85 2.3

FIBER (4.2) (4.2) (4.15) (3.3)

CALCIUM 43.2 24.5 31.2 19.6

VITAMIN A 0.5 0.5 0.5 0.4

CHO 21.8 73.5 20.4 35.64

Production cost for chickpea flourIngredients Quantity unit cost total cost

chickpea seeds, kgs 6kg 100 600.00

fuel & electricity 1 10.00 10.00

Packaging 19 25 475.00

1,085.00

other expenses(10%) 108.50

labor(hr) winnowing/cleaning 125.00

milling/packing 37.50

total production cost 1,356.00

yield/output (box 250g cap) 19 100.00 1,900.00

production cost/pack

ROI

71.37

40.11

Production cost of different chickpea based food productsChickpea based food

product

Total cost (Php) Yield (gm) Cost ROCE Whole sale

Price

Chickpea oatmeal bar 260.00 65/pc 3.69/30 g 25% 4.61

Chickpea tart 92.33 19/pc 4.84/30 g 25% 6.05

Cross Buns 115.47 23/pc 5.02/25 g 25% 6.27

Crackers 70.23 9/pc 7.80/30 g 25% 9.75

Lenguas 158.35 3/jar 52.78/16o g 25% 65.97

Butter cake 235.55 24/pc 9.79/45 g 25% 12.24

Title of training Date/Site/

location

no of

particip

ants

Takers IEC materials developed/distributed

Chickpea production

and processing

Loo, Buguias

/April 11, 2013

98 pax farmers/technici

ans

housewives/foo

d instructors

chickpea a new crop for the

highlands/chickpea recipes/chickpea

production and processing-98

leaflets each

Chickpea production

and processing

Sagada, Mt.

Province

/April 11, 2013

48 pax farmers/technici

ans/

housewives

chickpea a new crop for the

highlands/chickpea recipes/chickpea

production and processing-98

leaflets each

Chickpea production

and processing

Adonot, Bokod

May 24, 2012

15 pax farmers/housewi

ves

chickpea recipes

Chickpea production

and processing

Tupaya, Ifugao

May 25, 2012

23 pax farmers/housewi

ves

chickpea recipes

Chickpea processing April 23, 2013 3 pax NVSU

instructors/

food processing

chickpea recipes

Training conducted and IEC materials distributed

Trade fairs attended/participated to promote chickpea based food productsEvent Date/place Products sold

CHED anniversary CHED, Diliman, Quezon city/July

12, 2013

chickpea seeds/ chickpea in

syrup/brine/cookies/eggdrops

DOST cluster 1 MMSU, Ilocos Norte/July 29-Aug 3,

2012

chickpea based food products

POT for chickpea

DA-BAR anniversary Aug 8-13, 2013/Sm Mandaluyong

city

chickpea based food products

DOST cluster 1

DOST

BSU/ August 2011

Mall of Asia/June 2012

POT for chickpea

BSU Foundation anniversary June 27/January 7, 2011,2012,2013 chickpea based food products

Chickpea POT

DOST North Luzon cluster 1 Sept 30-Oct 4, 2013 chickpea based food products

Chickpea POT

Trainings conducted;

• Chickpea production in Cordillera in February 24-26, 2010

at BSU

• Chickpea production and processing training in Bokod and

Ifugao in May 2012

Trainings Conducted

Chickpea processing in Adonot ,

Bokod, Benguet

Chickpea processing at Tupaya

proper, Lagawe, Ifugao

• Package of Technology for Chickpea for Cordillera

Administrative Region - AFMA R & D PAPER

AWARD-DA-BAR 18th of Oct 2012 at Quezon city

• Development of chickpea based food product - 1st

CIERDEC HARRDEC Regional Symposium - Aug 23,

2011 at ATI-CAR

• Introduction, evaluation and package of technology of

chickpea (Cicer arietanum L.) in CAR - BSU In house

review- July 26, 2012

Awards Received

• 2012 - PHIRARDEP lecture series in Luzon, Visayas,

Mindanao, Philippines

• 2012 - 2nd CIERDEC & HARRDEC Regional Symposium on

Nov 30, 2012

• 2012 - ISSAAS at Legaspi city, Albay November 13-16, 2012

• 2011 - ISSAAS at Bogor, Indonesia, November 7-10, 2011

• 2012 - CSSP at Puerto, Princesa, May 2012

• 2011 - Kuala Lumpur during the 2nd International

conference for underutilized crops; crops for the future last

June 30 to July 6, 2011

• 2011 – Legaspi city, Albay during the Crops Science Society

for the Philippines last May 2011.

• 2010 - Pattaya, Thailand during the ISSAAS conference last

Jan 9-14, 2010

• 2009 - Bangkok, Thailand during the ISSAAS conference

Feb 23-27, 2009

Paper presentations attended

• Chickpea production training proceedings

• Chickpea an emerging crop for the rainfed &

dryland areas of the Philippine cordillera

• Package of technology for chickpea in CAR

• Development of chickpea based food products

• Getting to know chickpea (garbanzos)

• Growth and yield of chickpea as affected by

frequency of irrigation

• Influence of inorganic and organic fertilizer

for chickpea production

Publications/ IEC materials

HIGHLIGHTS

Chickpea is versatile & could be prepared in many ways; as salad, as snackfood, as humus/paste, as processed product. It could combine with vegetables such as buridibud, apritada, azucena, kaldereta ,soup as fingerfoodand also as beverage

Chickpea flour has high in fiber, calcium, potassium, folate with low glycemic index

It showed slight differences on the acceptability rating with the increase formulation of chickpea flour. Thirty percent of chickpea substitution showed acceptable products.

HIGHLIGHTS

Return on cost expenses of the different chickpea

substituted products had 25% for oatmeal bar,

tart,buns,crackers, lenguas and butter cake

Trainings were conducted with 284 participants

from Benguet and Mt. province

Produced and distributed at least 400 IEC

materials on POT of chickpea production,

medicinal & nutritional value of chickpea &

processing of chickpea -based food products

Development and Commercialization of Chickpea Nutri-based Food Products

Government & Nonprofit

Transcript of Development and Commercialization of Chickpea Nutri-based Food Products