Pre-Processed Chickpea Flour in a Healthy Date-based Snack as Functional Alternative Approach: Evaluation of Antioxidant, Anti-inflammatory Potential, Physicochemical, and Consumer acceptance

Author(s): Sahar Dandachy, Ghassan Srour, Hiba Mawlawi

Despite its high nutritional value and health benefits, chickpea flour is underutilized in Lebanon. Therefore, the current study evaluated the possibility of formulating a date-based snack with chickpea flour and investigating its antioxidant and anti-inflammatory potential, assessing the physicochemical, microbiological, and sensory properties during 30 days of storage, and evaluating the nutritional value and the consumers' acceptance. The date-based snack was prepared by mixing an assortment of functional ingredients: dates, nuts, cocoa, cinnamon bark powder, preprocessed chickpea flour, oregano essential oil (OEO) according to the following proportions (50:30:10:5:4.9:0.1). Cinnamomum zeylanicum variety was used in the formulation based on its high antioxidant and antiinflammatory activity seen at a concentration of 1 mg/ml and recorded to be 104.39% and 95.44%, respectively. OEO also showed high antioxidant activity, reaching around 97% at a concentration of 1 mg/ml. The physicochemical and microbiological properties, assessed at T0 and after 30 days, revealed that the moisture content, water activity, peroxide value, and microbial count were compliant with the acceptable limits. The storage did not negatively affect the sensory properties of the food product. The date-based snack weighing 12 g was shown to yield 50 calories, to contain proteins and fibers, with no trans-fat, cholesterol, or added sugar. Apart from its nutritional value, this snack was highly accepted by potential consumers owing to its sweetness, taste, texture, and aroma. This healthy date-based snack with high antioxidant and anti-inflammatory potential could be a convenient food to improve the use of chickpea flour and offer an alternative to the typical snacks found in the Lebanese market.