Effect of Roasted Yellow Chickpea (Leblebi) Flour Addition on Chemical, Rheological and Sensory Properties of Boza

The effect of yellow chickpea (leblebi) flour substitution with maize, rice or/and wheat flours on chemical, rheological and sensory properties of a fermented cereal product boza was investigated. Boza samples with leblebi flour alone had the highest protein (8.46%), ash (1.107%), Ca (268.1 ppm), K (525.3 ppm), P (199.2 ppm), Zn (3.13 ppm), Mn (1.14 ppm), acidity (0.57%), lactic acid (717.3 mg/100 g) and acetic acid (293.5 mg/100 g), and the lowest sucrose (0.05 g/100 g) contents. Results of rheological analyses indicated that boza samples showed a pseudoplastic behavior with a flow behavior index ranging from 0.37 to 0.48. In sensory analysis, overall acceptance of panelists for bozas prepared by the partial substitution of maize, wheat or rice flours with leblebi flour was higher than bozas with leblebi flour alone. In conclusion, partial substitution of maize, wheat or rice flour by leblebi flour in boza production resulted in a fermented product with higher consumer acceptability.