• Divya Sinha
• Prof. Sunita Mishra
• Dr. Madhvi Daniel

Chickpea (Garbanzo beans) is a globally important legume celebrated for its high plant-based protein (17–29%), complex carbohydrates, dietary fibre, and rich collection of bioactive phytochemicals. While traditional hummus prepared from chickpea is nutritionally excellent, its high moisture content (60–70%) limits shelf life to 7–10 days under refrigeration, severely limiting distribution and expandability. Two chickpea-based instant hummus powder formulations — Sample B (Indian Spiced Instant Hummus Powder) and Sample C (Beetroot Enriched Instant Hummus Powder) were developed and evaluated, next to a freshly prepared standard hummus control (Sample A). This was done to define the proximate nutritonal composition and sensory acceptability. Raw chickpeas were processed through sequential cleaning, soaking (10–12 hours), boiling to tenderness, hot-air oven drying, and fine grinding; beetroot was independently washed, peeled, sliced, dried, and powdered. Sample B was formulated at 60 g chickpea powder, 10 g sesame (tahini) powder, 2 g each of garlic powder, lemon peel powder, salt, cumin powder, and coriander powder, with 1 g red chilli powder, 0.5 g turmeric, and 1.5 g garam masala per 100 g. Sample C incorporated 55 g chickpea powder, 10 g beetroot powder, 8 g sesame powder, 5 g garlic powder, and reduced spices. Proximate composition was determined by AOAC (2000) official methods: moisture by gravimetric oven-drying at 105 ± 2°C, ash by muffle furnace incineration at 550°C, protein by Kjeldahl method (N × 6.25), crude fat by Soxhlet extraction with diethyl ether, and carbohydrate by difference. Sensory evaluation was conducted by a semi-trained panel of 16 judges using a standard 9-point hedonic scale for five attributes (appearance, taste, aroma, mouthfeel, overall acceptability), with one-way ANOVA applied to detect inter-formulation differences (α = 0.05).

Instant hummus powder; Proximate composition; Hedonic scale; betalain; Indian spices; functional food; AOAC Methods; Protein Enrichment.

"Development, Nutritional and Sensory Evaluation of Chickpea – Based Instant Hummus Powder Enriched with Indian Spices and Beetroot ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.c615-c625, September-2026, Available :http://www.jetir.org/papers/JETIR2609267.pdf

"Development, Nutritional and Sensory Evaluation of Chickpea – Based Instant Hummus Powder Enriched with Indian Spices and Beetroot ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppc615-c625, September-2026, Available at : http://www.jetir.org/papers/JETIR2609267.pdf