Functional potential of crackers formulated with an innovative fermented cooked chickpea flour

Key Points

• The research aims to evaluate how fermentation of cooked chickpea flour affects the nutritional and functional properties of crackers.
• Formulated crackers using a novel method incorporating fermented chickpea flour.
• Analyzed nutritional composition of the resulting crackers.
• Compared functionality of the new crackers to traditional versions.
• Fermentation significantly improved the nutritional quality of the crackers.
• Enhanced functional properties were observed compared to non-fermented chickpea crackers.
• The study indicates potential for increasing legume intake through improved snack options.