TITLE:
Utilization of Chickpea Split (Cicer arietinum L.) in Preparing Some Gluten-Free Casein-Free Food Products for Autism Children
AUTHORS:
Rehab Mohamed Ibrahim
KEYWORDS:
Autism, Chickpea Split, Rice, Gluten-Free Diet, Casein-Free Diet, Antioxidants
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.3,
March
28,
2022
ABSTRACT: This study aimed to prepare and evaluate some
gluten-free and casein-free (GFCF) food products for autism children from rice
and chickpea split. Like-milk beverages and snacks (bakery) were prepared by
replacing rice with chickpea at a ratio of 25%, 50%, 75%, and
100%, and in a ratio of 25% and 50% with fried snacks. Chemical composition, antioxidant activity,
the energy content of ingredients and final products, as well as the viscosity,
texture profile analysis, and sensory evaluation of final products, were
determined. The results showed that chickpea contains higher values of protein,
fat, fiber, and ash compared with rice. Also, the antioxidant activity (total
phenolic (TP), DPPH scavenging activity, and FRAP value) of chickpea was higher
than rice. The addition of chickpea to rice caused a significant increase in
protein (%), fat (%), minerals (Ca, Fe, K, Zn, and Mg) (%), and antioxidant
activity of all products, and these values were increased with the increased of
chickpea amount added, while the viscosity of rice-chickpea milk samples and the hardness of
snacks (fried and bakery) were significantly decreased with the increase of
chickpea amount added. According to the recommended daily allowances (RDA), it
was found that 100 mL of chickpea milk (100%) could provide autism children
with 99.5%, 32%, and 36% of the daily required iron, Ca, and Zn, respectively. Also, the
daily intake of 100 g of snacks (sample BS5) could provide autism children with
75%, 7%, 42%, 125%, 1.7%, and 52% of the daily required of protein, fiber, Ca, iron, Mg, and Zn,
respectively. On the other hand, 100 g fried snacks (sample FS3) could provide
autism children with 59.9%, 42%, and 64% of the daily required protein, calcium, and iron, respectively.
The best sensory evaluation scores were obtained with rice milk (100%), bakery
snacks sample BS4 (25% rice: 75% chickpea), and fried snacks sample FS2 (75%
rice: 25% chickpea).