Kabuli Chickpea

Kabuli Chickpea

  • Cicer arietinum
  • 07132010
  • Round shape with smooth, thin, white or cream colored coat seed
  • Garbanzo Bean
Grade Origin Download
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Canada
TDS MSDS
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USA
TDS MSDS

Application

Chickpea or known as Cicer arietinum is in the Leguminosae family and the third most important pulse after beans and peas. Kabuli chickpea or commonly referred as Garbanzo bean is one of the variety of chickpea. This chickpea is relatively round, larger than desi chickpea, has a smooth, thin, and cream coloured seed coat. Kabuli chickpea is originated from Afghanistan, thus explain the name Kabuli which means “from Kabul”, a capital city of Afghanistan. The cultivation of Kabuli chickpea is now spread in the Mediterranean region, South America, India, Africa, and Southeast Asia.

Kabuli chickpea is commonly used as cooking ingredients. Kabuli chickpeas are essential ingredient in Middle East and North Africa cuisine. They could be mixed as paste with sesame paste and as a flavoring in humus. Kabuli chickpea could also be used as falafel by grinding it, shaped it into balls, and fried it. While in United States and Europe, this chickpea is popular in canned shape, and could be cooked and eaten cold in salad, soup, or stews.

 

Manufacturing Process

Because kabuli chickpea is commonly distributed in dry chickpea form. Then the manufacturing process are:

Convey and Transfers

Following harvest, beans are delivered to the elevator where samples are taken from each load to check for quality, color, foreign material, and moisture content. Beans are delivered with caution because this stage has a higher risk of damage for the beans.

Receiving

Upon delivery to the local elevator, the bean truck loads are weighed and then immediately dumped into a handling pit on the floor of the receiving area. Beans are dropped carefully to minimize the shattering of the dry seed coats. The handling pit provides for aggregation of the beans for conveyance to subsequent cleaning operations.

Bean Cleaning, Sorting, and Grading

The first cleaning operation for beans are the direct application of high-velocity air to pass through the beans and lift lighter-than-bean material such as stems, leaves, pods, checked seed coats, and other forms of trash and plant material. Next, the unit operation involves in removing the materials that heavier than the beans, including stones, and “mud balls” by using “gravity table”.

For the sorting, bean size separation is achieved by screening over a series of sieves that provides increased uniformity of size and shape that desired. The first thing to do is to separate the beans into two categories, “overs” and “throughs”. The “overs” are materials that do not pass through the screen, while the “throughs” are materials that do pass directly through the sieve. From the proper size configuration in a series of screens, the vast majority of both oversized and undersized material will be eliminated directly.

Final cleaning stage includes the color sorting. The sorting is done by an equipment that possesses a series of photoelectric cells referred as “electric eyes”. Each bean will be channeled past the photoelectric cell in subdivided individual lane position, from this process the discolored beans will be rejected by a blast of air. The contrasting classes and other grains will also be removed in this stage based on color.

Storage systems

The beans are conveyed in trucks from the field to the storage receipt elevator. While received, beans immediately processed with air aspiration to remove material that is lighter than the beans, like leaves, pods, and stems. Beans are commonly stored in a variety of structures constructed as wood cribs, concrete silos, or steel bins. in the storage, beans are continually monitored for storage stability including providing continuous aeration and moisture content control. This action is necessary to ensure that the beans are not molding, producing heat, and off from developing unwanted odors or even bad flavors.

Packaging

Dry edible beans are packaged in food grade impervious materials to make sure that the integrity of the package allows for minimum subsequent contamination of the product. Nowadays the method for handling dry beans is using the alternate materials such as laminated paper and polypropylene sacks.

 

 

The most common application of kabuli chickpea is for human consumption. In Middle East and North Africa, kabuli chickpea is popular for humus, falafel, and mixed with sesame paste. While in United States and Europe, this chickpea is commonly used for soups, stews, and salad and usually found in canned product.

 

Grades

Percent Maximum Limits of

Grade

U.S No. 1

U.S No. 2

U.S No. 3

Moisture1

18.0

18.0

18.0

Total Defects

(Total damaged, Total foreign material, Contrasting classes, and Splits)

2.0

4.0

6.0

Total Damaged

2.0

4.0

6.0

Foreign Material

     

Total

(Including stones)

0.5

1.0

1.5

Stones

0.2

0.4

0.6

Contrasting Classes2

0.5

1.0

2.0

Contrasting Chickpeas

1.0

2.0

5.0

U.S. Substandard shall be beans which do not meet the requirements for the grades U.S. No. 1 through U.S. No. 3 or U.S. Sample grade. Beans which are not well screened shall also be U.S. Substandard, except for beans which meet the requirements for U.S. Sample grade.

 

U.S. Sample grade shall be beans which are musty, sour, heating, materially weathered, or weevily; which have any commercially objectionable odor; which contain insect webbing or filth, animal filth, any unknown foreign substance, broken glass, or metal fragments; or which are otherwise of distinctly low quality.

 

1Beans with more than 18.0 percent moisture are graded high moisture.

2Beans with more than 2.0 percent contrasting classes are graded mixed beans.

Source:

United States Department of Agriculture: United States Standards for Beans

 

Categorizations

As a dry chickpea, Kabuli chickpea is classified as “Pulses”. While as a chickpea, Kabuli chickpea belongs to Leguminosae family (Fabaceae), thus making kabuli chickpea is categorized as beans.

 

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