TABLE 1.
Compositional analysis, amino acid content, and safety report of extruded chickpea-based and yellow pea-based food products
| Parameters | Chickpea | Yellow pea |
|---|---|---|
| Proximate | ||
| Total carbohydrates, g/100 g | 51.60 | 55.17 |
| Protein, g/100 g | 24.11 | 23.30 |
| Crude fiber, g/100 g | 2.53 | 2.9 |
| Dietary fiber, g/100 g dry matter | 15.19 | 16.55 |
| Total sugar, g/100 g | 3.40 | 3.60 |
| Total fat, g/100 g | 22.45 | 18.7 |
| Saturated fatty acids, g/100 g | 5.57 | 5.76 |
| Total trans fatty acids, g/100 g | <0.10 | <0.10 |
| Total ash, g/100 g | 3.19 | 3.18 |
| Methionine, g/100 g | 0.14 | 0.11 |
| Lysine, g/100 g | 1.44 | 1.50 |
| Phenylalanine, g/100 g | 1.15 | 0.93 |
| Threonine, g/100 g | 1.06 | 1.03 |
| Leucine, g/100 g | 1.45 | 1.45 |
| Isoleucine, g/100 g | 0.97 | 0.95 |
| Valine, g/100 g | 0.97 | 1.04 |
| Proline, g/100 g | 0.87 | 0.88 |
| Alanine, g/100 g | 0.79 | 0.81 |
| Glycine, g/100 g | 1.62 | 1.74 |
| Serine, g/100 g | 0.82 | 0.75 |
| Tyrosine, g/100 g | 0.40 | 0.40 |
| Microbiological analysis | ||
| Bacillus cereus, cfu/g | <10 | <10 |
| Escherichia coli, per g | Absent | Absent |
| Salmonella spp, per 50 g | Absent | Absent |
| Stapylococcus aureus, cfu/g | <10 | <10 |
| Total plate count, cfu/g | <10 | <10 |
| Yeast and mold count, cfu/g | <10 | <10 |
| Heavy metals | ||
| Lead (Pb), mg/kg | <0.05 | <0.05 |
| Cadmium (Cd), mg/kg | <0.02 | <0.02 |
| Arsenic (As), mg/kg | <0.05 | <0.05 |
| Mercury (Hg), mg/kg | <0.01 | <0.01 |
| Chromium (Cr), mg/kg | 0.21 | 1.64 |
| Nickel (Ni), mg/kg | 0.79 | 0.45 |