DESCRIPTION

Chickpea Protein occurs as a white to light-yellow, sometimes brown powder. The protein is derived from chickpea (Cicer arietinum L.) through processing steps designed to concentrate the protein and reduce nonprotein constituents (e.g., oil, starch, other carbohydrates). Chickpeas are first dehulled, and then processed to remove oil and reduce starch content. Protein is precipitated by acidification, followed by washing to remove residual acid. The material is then neutralized with an alkaline agent. The pH level may be adjusted to optimize the functional properties of Chickpea Protein. The product is then sterilized and dried to produce the ingredients of commerce.