Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea

Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing sattu has not been thoroughly explored which an impediment to industrial applications involving development sattu-based products. These products carry immense benefits for consumers and widespread popularity; it essential that roasting further be investigated improving properties while reducing its antinutritional factors. In this study, impact sand on physicochemical, sensory, antinutritional, thermal, functional, antioxidant was investigated. Chickpea grains were roasted in different time periods (3–17 min) temperature combinations (171–228°C). Results revealed samples treated at 180°C 15 min had maximum sensory score (3.99) followed by 200°C 10 228°C min. Overall found suitable application.