Fabrication and characterization of chickpea-based supplements for their functional, structural, and organoleptic properties.

BACKGROUND

The COVID-19 pandemic exacerbated nutritional deficiencies, leading to a shift toward caloric-dense foods.

OBJECTIVE

The current research aimed to analyze various Nutrisure formulas based on roasted chickpeas, nuts, seeds, and psyllium husk.

METHOD: Beetroot and turmeric powders were added to enhance the nutritional and functional properties of the formulas, and freshly prepared Nutrisure samples were stored at room temperature (20 ± 5°C) for 60 d.

RESULTS

The results indicate that the Nutrisure formulas contained higher protein, fat, and fiber concentrations than the control formula. The antioxidant capacity of the Nutrisure formulas, such as total phenolic content, total flavonoid content, Ferric reducing antioxidant power, and 2,2-diphenyl-picrylhydrazyl, were also higher at 2.46-2.56 µg gallic acid equivalents/g, 3.18-3.23 µg quercetin equivalents/g, 7.21-7.84 µmol trolox equivalent/g, and 81.23-83.02%, respectively.

CONCLUSION

In conclusion, this study determined that the Nutrisure formulations are shelf-stable, nutrient-dense, and can help to provide sustainable nutritional security.