Table 2.
Effect of chickpea processing on the specific volume, moisture content and color parameters of chickpea based breads
| Chickpea processing | Specific volume (mL/g) | Moisture (%) | L* | a* | b* |
|---|---|---|---|---|---|
| Raw | 1.72 ± 0.04c | 49.24 ± 0.05a | 71.66 ± 0.56b | 0.43 ± 0.13b | 29.62 ± 0.85b |
| Germinated | 1.53 ± 0.02b | 51.34 ± 0.04b | 66.17 ± 0.53a | 3.89 ± 0.28d | 28.84 ± 0.44ab |
| Toasted | 1.79 ± 0.05d | 52.41 ± 0.05c | 71.00 ± 1.26b | 1.57 ± 0.59c | 31.37 ± 1.56c |
| Cooked | 0.58 ± 0.02a | 60.58 ± 0.01d | 76.20 ± 0.99c | −0.46 ± 0.22a | 27.64 ± 1.83a |
| P value | 0.0000 | 0.0000 | 0.0000 | 0.0000 | 0.0000 |
Means in a column with different letters are significantly different (P < 0.05)