abstract |
Described is a method of making chickpea swollen meal characterized by the steps of: - grinding chickpeas into a chickpea flour, - acidifying the chickpea flour to a pH of 4.5 to 6.0, so that an acidified chickpea flour Suspension is produced, - heating the acidified chickpea flour suspension, - drying the heated suspension to a chickpea swell meal by roller drying. |