The results of the development technological scheme and parameters production cooked sausage products from poultry pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour lentil in a total amount 5% equal proportions 1:1 into product recipe as additive. Previously, mixed aquafaba different containers. Part water or ice introduced...

Cicer arietinum L. (chickpea) is the world's fourth most widely grown pulse. Chickpea seeds are a primary source of dietary protein for humans, and chickpea cultivation contributes to biological nitrogen fixation in the soil, given its symbiotic relationship with rhizobia. Therefore, chickpea cultivation plays a pivotal role in innovative sustainable models of agro-ecosystems inserted in crop r...

All over the world, healthy foods, functional diet foods and many similar terms are on agenda. Consumers offered different types of for a diet. To this end, studies to improve properties bread have gained momentum. One ways is use flours with more than wheat flour. However, effects added rheology dough also different. The aim study determine (buckwheat (10-30%), carob (3, 6, 9, 12), chickpea (1...

Chickpea has been considered as a restrictive host for nodulation by rhizobia. However, recent studies have reported that several Mesorhizobium species may effectively nodulate chickpea. With the purpose of investigating the evolutionary relationships between these different species with the ability of nodulating the same host, we analysed 21 Portuguese chickpea rhizobial isolates. Symbiosis ge...

Chickpea (Cicer arietinum L.) is an important crop legume plant with high nutritional value. The transcriptomes of desi and wild chickpea have already been sequenced. In this study, we sequenced the transcriptome of kabuli chickpea, C. arietinum (genotype ICCV2), having higher commercial value, using GS-FLX Roche 454 and Illumina technologies. The assemblies of both Roche 454 and Illumina datas...

The present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention improve nutritional value and best sensory properties while retaining their shape. Flour blends were prepared in proportions wheat WF: CF (w/w %) 80:20, 70:30, 60:40, 50:50 WF (100:0) as a control. rheological determined by Brabender farinograph apparatus. evaluated fo...