Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour

Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3.