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Chickpea hulls reduce sodium content in chicken nuggets: study
Story Date: 2/7/2012
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Source: Michael Fielding, MEATINGPLACE, 2/6/12
Indian researchers are reporting that chickpea hulls may be used effectively in chicken nuggets to reduce sodium content without affecting the food quality, according to research reported in the February issue of the Asia-Australasian Journal of Animal Sciences.
Researchers have been introducing chickpea flour in low-fat pork bologna, but until now there has been no research into the effectiveness of chickpea seed coat (hulls) in meat products. Since chickpeas are high in fiber, the researchers sought to partially replace common salt from and incorporate chickpea (Cicer arietinum L.) hull flour (CHF) in pre-standardized low fat chicken nuggets (2 percent sodium chloride).
The researchers found that common salt replacement and addition fo chickpea hull flour significantly affected various quality characteristics of low-fat chicken nuggets. Replacing about 40 percent of the salt did little to affect the food quality.
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