Food & Nutrition

Arab Journal of Food & Nutrition
2. The Effect of Puffing on the Nutritive Value of the Proteins of Wheat,
Chickpea and Their Mixtures (1991)
Refaat Al-Kurd\ University of Jordan
Supervisor: Dr. Hamed Tukruri
Co-Supervisor: Dr. Mohammed Humeid
The aim of this study was to determine the best conditions of puffing wheat and
chickpea and the effect of that puffing on their protein quality. Furthermore, the effect
of protein complementation on the nutritive value as a result of mixing raw as well as
puffed wheat and chickpea (in a ratio of 70/30,w/w) was evaluated.
It has been shown that the best conditions to produce puffed wheat “kalieh” was
to treat wheat at 550°C for 90 sec after the addition of 2% (w/w) water; while the best
quality of puffed chickpea “qudamah” was obtained by treating chickpea at 550°C for
120 sec after the addition of 12% (w/w) water.
Two animal experiments were carried out in which food consumption, protein
efficiency ratio ( PER), net protein utilization (NPU) and net dietary protein energy%
(NDPE%) were determined for the raw and puffed products using Sprague-Dawley
rats. The animals were divided into 8 groups. The 1st group was fed casein-based diet,
the 2nd: protein-free diet; the 3rd: raw wheat diet; the 4th: puffed wheat (kalieh) diet;
the 5th: raw chickpea diet; the 6th: puffed chickpea (qudamah) diet; the 7th: raw wheat
/chickpea mix (in a ratio of 70/30, w/w) and the 8th : kalieh/qudamah mix (in the same
ratio).
The results indicated that puffing or roasting did not change significantly the
food consumption in comparison with raw food. They also showed that puffing
chickpea increased significantly the PER adj from 1.99 to 2.36 (P < 0.05) and the NPU St
from 65 to 74 ( P