Effect of traditional processing steps on chemical and nutritional composition of leblebi

Abstract

Turkey's and several Middle East countries' people consume "leblebi", which is a traditional snack food made from chickpea (Cicer arietinum L.). Leblebi processing steps caused significant decrease P<0.05) in moisture and carbohydrate fractions. The dietary fibre contents were also reduced through leblebi processing steps. Dehulling process caused reduction in cellulose from 2.6 to 1.3%, whereas increase in acid detergent lignin content from 0.27 to 0.85% was observed. The mineral analysis results have shown that leblebi samples supply macro and micro nutrients required in the human diet. © 2017 Akadémiai Kiadó, Budapest.