Possibilities for recovery of flour obtained by processing the surface layer of chickpeas: benefits for the bioeconomy

Abstract

The agriculture is a major economic sector in Bulgaria with an indisputable contribution to the bioeconomy. One of the principles of the bioeconomy is the application of an integrated approach to food processing. The approach covers all elements of the food chain, food safety, including the production of feed, sparing human and animal health. This integrated mechanism, in which the waste product is transformed into raw materials for food and feed production, supports the added value of achieving the goals of the bioeconomy. The aim of the article is to identify the potentials for recovery of flour obtained after processing the surface layer of chickpeas, the possibilities for its use in feed production, and the benefits for the bioeconomy. In the process of technological processing of chickpea grain, the injured skin is separated as a residual product, which is perceived as waste. The results show that the flour obtained from the skin of the surface layer of chickpeas has a high energy value, starch content, protein, amino acids, crude fiber, etc. Chickpea flour can be included as a feed additive. At the same time, the high potential in the contribution to the bioeconomy of Bulgaria is taken into account.