Formulation, Evaluation and Shelf Life of Chickpea Coffee

Abstract

Chickpea is considered as healthy vegetarian food due to its beneficial nutritional profile and medicinal properties. Coffee consumption does not always provide protective benefits because over drinking is associated with negative impact or risk on our health. Coffee consumption reduces appetite levels for food, increases serum cholesterol, cause insomnia and restlessness, breast tissue cysts in women, incontinence digestive disorders, less hearing loss improvement and risk of headaches. To avoid health risks of coffee and to overcome addiction from coffee, roasted chickpea can be used as a substitute to caffeinated coffee. Hence the present study was done to formulate roasted chickpea powder and evaluating its physicochemical properties, nutrient content, over all acceptability of chiffee (chickpea coffee) made by different methods compared with standard coffee and to assess the shelf life of chiffee powder. Results showed that chiffee prepared by filter method was highly acceptable and statistical analysis did not show significant difference for boiling and filter method chiffee. Percolated chiffee shows significant difference at 5% level when compared with standard coffee. Shelf life evaluation showed that microbial load was within the safe limit up to 35 days.