Desi chickpea flaking: Impact of processing parameters on flake quality

This study explores the novel production dependent characteristics of ready-to-eat whole pulse flakes from desi chickpea splits. The research investigates a three-stage process: minimal live steam conditioning, precise rolling, and rapid fluidised bed drying. Effects of steam time (1, 3, 5 min), roller gap (0.5–0.8 mm, 0.8–1.3 mm), and drying temperature (150 °C, 200 °C) on flake quality were examined. These conditions altered flake appearance, with optimal roller settings maintaining the aspect ratio within 10% of the original split. Steam time increased starch gelatinisation by 21–31%, while longer steaming and wider roller gaps decreased water absorption, improving bowl life. Drying at 200 °C accelerated moisture loss, reducing durability of 5-min steamed flakes. The study demonstrates that tailored processing can yield viable chickpea flakes comparable to whole grain cereals. These findings have significant implications for the food processing industry, offering a pathway to develop nutritious, pulse-based ready-to-eat products.