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
Results and Discussions
DESI TYPE – ICCV
93952A. Vegetative
Growth habit: semi-erect
Plant pigmentation: no anthocyanin,
stems/leaves green
Plant hairiness: slightly pubescent
Plant height: 49 cm
Color of leaves: green
Leaf type: normal (uni-imparipinnate)
Number of leaflets: 16
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)
computed yield/ha : 2,544.0 kgs
Descriptive characters of promising chickpea
Varieties for the Cordillera Administrative Region
Results and Discussions
Descriptive characters of promising chickpea
Varieties for the Cordillera Administrative Region
B. Inflorescence and fruit
Days to 50% flowering: 53 days
Days to maturity: 119 dap
Number of seeds per pod: 1-2 pod
Flower color: white pink striped
Pod length: short
Number of pods per plant: 273.6
C. Seed
Seed shape: pea-shaped, smooth, round
Testa texture: smooth
Color: ivory white
100 seed weight: 29.0 gm
D. Grain yield: 65.42 g/plant (579.22g/3m2)
computed yield/ha : 1,931.0 kgs
A. Vegetative( Desi type ICCV 07114)Growth habit: spreading
Plant pigmentation: no
anthocyanin, stems/leaves green
Plant hairiness: slightly pubescent
Plant height: 44 cm
Color of leaves: pale green
Leaf type: normal (uni-imparipinnate)
Number of leaflets: 12
Number of branches: 19 apical /
28 apical secondary
Results and Discussions
Descriptive characters of promising chickpea
Varieties for the Cordillera Administrative Region
A. VegetativeGrowth habit: prostrate
Plant pigmentation: no anthocyanin,
stems/leaves green
Plant hairiness: pubescent
Plant height: 50 cm
Color of leaves: pale green
Leaf type: normal (uni- imparipinnate)
Number of leaflets: 13
Number of branches: 29 apical
/ 36 apical secondary
DESI TYPE – ICCV
93954
B. Inflorescence and fruitDays to 50% flowering: 70 days
Days to maturity: 122 dap
Number of seeds per pod: 1-2 pod
Flower color: light pink
Pod length: short
Number of pods per plant: 275.1
C. Seed Seed shape: pea-shaped, smooth round
Testa texture: smooth
Color: brown
100 seed weight: 26.42 gm
D. Grain yield: 66.52 g/plant ( 612.41g/3m2)
E. Computed yield/ha : 2,041.0 kgs
Results and Discussions
Descriptive characters of promising chickpea
Varieties for the Cordillera Administrative Region
A. VegetativeGrowth habit: spreading
Plant pigmentation: no anthocyanin,
stems/leaves green
Plant hairiness: slightly pubescent
Plant height: 44 cm
Color of leaves: pale green
Leaf type: normal (uni-imparipinnate)
Number of leaflets: 12
Number of branches: 24 - apical /
28 - apical secondary
B. Inflorescence and fruitDays to 50% flowering: 50 days
Days to maturity: 97 dap
Number of seeds per pod: 1-2 pod
Flower color: white pink striped
Pod length: short
Number of pods per plant: 159 pods
C. Seed Seed shape: irregular, rounded, owls’s head
Testa texture: smooth
Color: ivory white
100 seed weight: 31.44 gm
D. Grain yield: 54.08 g/plant ( 505.61g/3m2)
E. Computed yield/ha. ; 2,033.0 kgs
Results and Discussions
Descriptive characters of promising chickpea
Varieties for the Cordillera Administrative Region
KABULI TYPE – ICCV 92311
A. VegetativeGrowth habit: semi-spreading
Plant pigmentation: no anthocyanin,
stems/leaves green
Plant hairiness: pubescent
Plant height: 43 cm
Color of leaves: pale green
Leaf type: normal (uni-imparipinnate)
Number of leaflets: 13
Number of branches: 29 - apical /
36 - apical secondary
B. Inflorescence and fruit
Days to 50% flowering: 54 days
Days to maturity: 107 dap
Number of seeds per pod: 1-2 pod
Flower color: white
Pod length: medium
Number of pods per plant: 198.3
C. Seed
Seed shape: angular ram’s head
Testa texture: rough
Color: yellow biege
100 seed weight: 24.16 gm
D. Grain yield: 78.12 g/plant (736.83g/3m2)
computed yield/ha : 2,404.0 kgs
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
Results and Discussions
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)
Results and Discussions
1. Package of Technology for chickpea production
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
Results and Discussions
1. Package of Technology for chickpea production
Techno demo plots in
Sagada, mt, province during
the pod Development stage
Results and Discussions
1. Package of Technology for chickpea production
Loo, Buguias Dried chickpea pods
Green pods mature pods drying of pods
Results and Discussions
2. Product development of chickpea
based food products
Procedures on how to make chickpea flour with the used of
a desi-type variety
Results and Discussions
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.
Results and Discussions
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%
Results and Discussions
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
Results and Discussions
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
Results and Discussions
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
Results and Discussions
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
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products
with various formulations
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
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
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
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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
moderately 1: dislike very much
Number of Panelist: 6
Cooking Date: May 17, 2012
Sensory Evaluation Date: May 18, 2012
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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
moderately 1: dislike very much
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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.
Results and Discussions
Chickpea (Garbanzos) are then made into different products with
various formulations
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.
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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.
Results and Discussions
Chickpea (Garbanzos) are then made into different products with
various formulations
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
Results and Discussions
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.
Results and Discussions
Chickpea (Garbanzos) are then made into different products with
various formulations
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.
Results and Discussions
Chickpea (Garbanzos) are then made into different products with
various formulations
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.
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products
with various formulations
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.
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products
with various formulations
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
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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.
Results and Discussions
Chickpea (Garbanzos) are then made into different products with
various formulations
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.
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products
with various formulations
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.
Results and Discussions
Chickpea (Garbanzos) Flour are then made into different products with
various formulations
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.
Results and Discussions
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
Results and Discussions
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