Food & Nutrition

Arab Journal of Food & Nutrition
88. Characterization of Chickpea Microflora and Its Use in Arabic Bread
(2006)
Nabil S. AI-Msabih\ Jordan University of Science & Technology
Supervisor: Dr. Selma S. Abdul-Hussain
Co-Supervisor: Dr. Reyad R. Shaker
This study was conducted to characterize chickpea (Cicer arietinum L.) microflora,
and to investigate the possibility of using chickpea infusion (CPI) as a
leavening agent instead of baker’s yeast (BY) in Arabic bread manufacture, in
addition, to investigate the effect of freeze-drying on the viability of CPI microflora.
Six different samples of chickpea were examined microbiologically and indicated that
most of microflora were bacillus aerobic spore former bacteria. Four Arabic bread
samples were made using four different treatments included the control and three
different percentages of BY and CPI. Sensory evaluation of bread samples, on two
consecutive days, revealed that bread produced with 0 % yeast and I % CPI was
significantly different (P