Effect of Cumin using Instead of the Industrial and Preservatives materials in Production methods of Hommous Tahina

 

Ibtihal I. AL–Ani¹, Aws H. J. Al–Ani²

¹College of Education for Women/University of Baghdad/Baghdad/Republic of Iraq

²Dept. of Research and Development/Ministry of Higher Education and Scientific Research/Baghdad/Republic of Iraq

 

ABSTRACT:

The aim of this study was to investigate effect of using cumin instead of the industrial and preservatives materials by manufacturing ways of Hommous Tahini laboratory, and study its microbial, store, sensory and chemical properties. The results of the microbial test of the three samples showed that the sample (2) (soaking the grinded chickpeas in 60^o C water inside 60^o C water bath for 30 minutes) was better than the sample (1) (soaking the non-grinded chickpeas in water and soda at 0.05 ratio for 12 hours), and the sample (3) (soaking the non- grinded chickpeas in water for 12 hours). There was no bacteria and fungi (Molds and Yeasts ) growth in the product of sample (2) when it was stored in a freezer (-18^o C) and then melted at room temperature (30^o C) for 3 hours, and its storage time in a refrigerator was 5 days without tin opening and 3 days with tin opening. It got very good grade in the general acceptance property when it was tinned and ready to eat. The percentages of the chemical components on dry weight basis were 1.385, 4.22, 6.19, 24.4, 12.35, 98.61, 71.68 and 373.61 for moisture, ash, fat, fibers, protein, dry materials, carbohydrates and heat calories respectively.

 

 

 

INTRODUCTION:

The chickpeas is Cicer arietinum L.¹ as the best leguminous crop², and it is belong to leguminous family³. It has the second order after soy bean⁴, and the third order in production⁵. It has many names and it was named Almalaha⁶, and it has two types, the Cabole (large size) and Dece (small size)⁷, and two kinds, the local Gap3 and the improved Wl-Marakshe⁸, its planting is famous mainly in India and then Pakistan and the middle east⁹, and it has been characterized as poor people food. The USDA of food and medicine referred to use chickpeas as food instead of red meats⁹. It can be eaten boiled as entrees such as Hommous Tahina or toasted as mixed nuts¹⁰.

 

 

 

It is Preferred to be eaten with tomato and red pepper in order to body to absorb iron easily, and with full wheat or carrot in order to be complete protein¹¹ It is nutritionally important due its content of protein, carbohydrates, fibers and little cholesterol¹², and it provides heat calories and minerals¹³ and it has manganese, magnesium, zinc and copper¹⁴, and vitamins B1, B2 and B6¹⁵ and folic acid¹⁶, besides phosphorus, iron and potassium¹⁷ and carotene¹⁸. The chickpea helps in cholesterol and sugar ratio decline in blood and it reduces infection risks by cancer diseases¹⁹ and heart¹¹. it is useful in treating of headache kinds, paraplegia, general weakness and milk secretion in fostering mothers⁶. It is not recommended to eat large quantity of chickpeas because it may cause constipation due to oxalic acid content⁶. It may cause stomach swelling due to its phytates, Tannin and phenol content, and these materials may obstruct iron and zinc absorption. FAO calls to grow low ratio of phytates chickpeas series in order to better iron and zinc absorption by body⁹. Someone can overcome swelling problem by eating cumin with chickpeas as that was described by the old Arabs doctors for gases removal and worms' killer²⁰. This current study aimed to study using cumin instead of the industrial and preservatives materials in the different ways of Hommous Tahina production laboratory, and showing the best way of manufacturing it, and studying the microbial, store, sensory and chemical properties of this product.

 

MATERIALS AND METHODS:

Hommous Tahini was prepared laboratory after doing complete research using many experiments. It was found that the Hommous Tahina, which was produced with cumin and coarse chickpeas, was the best in microorganisms absence property when it was produced at 19 C^o and laboratory test at 22 C^o, it had acceptable taste and smell by the consumers and according to this bias, we researched on best methods in manufacturing using cumin.

 

The used materials:

100 grams of coarse chickpeas (Mexican origin), 30 ml of sesame juice (Iraqi origin), one gram salt (Iraqi origin), 20 ml of cool and sterilized water, 0.5 gram grinded cumin (Al-Kodis herbarium in Saidia, Baghdad), olive oil (Spain origin), natural acid (Lebanese origin) and yoghurt (Iraqi origin) (in the product preparation, ready to eat).

 

Three ways were followed in Hommous Tahina production:

The first method:

Chickpeas was immersed in slightly cool and boiled water at rate of 1 seeds to 5 ml water with soda at rate 0.05 for 12 hours. Immersion water was left and the seeds were washed by tap water, and then tap water was added to the seeds at 1 seeds to 5 tap water ratio with adding 0.5 gram soda to the seeds weight. The seeds were cooked for 15 minutes on high heat and the resulted foam was removed from the pan, and the cooking was complete on slight heat for 105 minutes with shaking from time to time and covering lid of the pan. The free water cooked seeds were chewed by clean spoon and the last mentioned materials were added and mixed by spoon first and by electrical mixer second. The resulted product was put in sterilized tin at sterilized condition as possible. The product was pastured using the slow pasteurization in water bath (63°C) for 30 minutes and, then the tins were cooled at room temperature (30°C) and stored in freezer till time of the required tests.

 

The second method :

The chickpeas was grinded and put in a pan having water at 1 chickpeas: 6 water ratio, and then the components were mixed and soaked using water bath at 60 C^o for 30 minutes with tin covering and component mixing between time to time. The chickpeas was cooked with keeping the used water in the pan on high heat for 15 minutes, and then on slight heat for 105 minutes with shaking between time to time. The mixture was left from heating, and cumin, salt and sesame juice were added and mixed well by spoon first and by electrical mixer second for 2 minutes. The product was put in sterilized tin at sterilized condition as possible. Product pasteurization was done using slow pasteurization in water bath at 63 C^o for 30 minutes²¹. The tins were cooled at room temperature for 30 minutes and kept in freezer till time of the required tests.

 

The third method:

The same last procedure was done but without soda addition to the soaking water and to the cooking.

 

The microbial tests:

The total count of bacteria and fungi (Molds and Yeasts) was done after making 10¹, 10² and 10³ dilutions and using plates count method. The nutrient agar was used for bacteria count and potato dextrose agar for fungi count²² and, three replicates were used for each sample after freezing and melting at room temperature (30^oC) and after freezing in a freezer(-18^oC), and store in a refrigerator (4^oC) in the fourth, sixth and eighth days with exposure but in the fourth day tin exposure was for three days.

 

The chemical tests:

Moisture, dry materials and protein were determined by using the method which was mentioned by²³. Fats ratio was determined using the method which was mentioned by²⁴, while fibers, ash and carbohydrates contents were determined according the way which was mentioned by ²⁵. The heat calories were estimated according to the way which was mentioned by²⁶.

 

The sensory evaluation:

It was done by taking randomized sample by some of the students of college of education for women and these students have knowledge of the product. The product evaluation was done in packing stage after freezing. At the ready product for eating stage after olive oil, yoghurt and natural acid addition, the sensory evaluation was done using the questionnaire that was adopted, and many sensory properties, such as, appearance, consistency, color, flavor (taste and smell) and general acceptance were tested.

 

RESULTS AND DISCUSSION:

Table (1) shows the first microbial test of the laboratory manufactured Hommous Tahina product by the three methods, the first sample (cool tap water soaking chickpeas without grinding for 12 hours with soda adding at 0.05% to weight of seeds), the second sample (grinded chickpeas and soaked at water (60^oC) at 1:6 (chickpeas: water) and put in water bath (60^oC) and the third sample (as the first sample but without soda adding).

 

The second sample was free of bacteria when the petri dishes were incubated at 37^oC for 24 and 48 hours and free of fungi when the petri dishes were incubated at 30^o C for 4 days and 7 days. This may be due to tools, place and the analyzer cleanness²⁷, beside to the used production procedure²¹ and to the added materials safety which gave an important role in saving the product from bacteria and fungi²⁸.

 

The sample 1 and 2 contained bacterial growth at 0.66 cfu/ml³ average in the third dilution and they were free of fungi (Molds and Yeasts) and, these differences may be due to manufacturing methods variance²¹. This value was less than the allowed limits (30-300 cfu/ml)⁸.

 

 

Table: 1: The first test after producing the Hommous Tahina product and it's freezing and melting at room temperature (30^o C) for 3 hours.

 

Table-2-shows that the bacteria appeared at average of 57 cfu / ml³ in the third dilution after sample production and store in a refrigerator (4^o C) for 5 days and they were tested in the sixth day, this value was within the allowed limit (30-300 cfu/ml )⁸, while there were no fungi (Molds and Yeasts ) in the last sample . From this table, it can be shown the product validity when it was put in a refrigerator for 5 days without tin exposure. It may be due to the obtained changes during product store in pH and acidity beside presence of moisture which encouraged bacteria growth ²¹.

 

Table-2-The second test after Hommous Tahina production, freezing and melting at a refrigerator temperature (4^o C) for 5 days, and testing in the sixth day.

 

Table-3-shows the bacteria numbers which reached 310 cfu / ml³ in the third dilution in product production and its store in the freezer, and then in the refrigerator (4^oC) for 8 days, and the test was in the ninth day. This value was higher than the allowed limits ( 30-300 cfu / ml ) ⁸, and from this table, it is shown that this product can't be stored more than (8) days in the refrigerator, and it is worth to mention that the product was free of the manufactured preservatives materials.

 

 

 

 

 

Table-3-The third test after Hommous Tahini production, freezing and melting at refrigerator temperature (4^oC) in the ninth day.

 

Table-4-shows that the bacteria did not appear in the product after tin exposure for 3 days and test in the fourth day. The fungi appeared in the product at an average of 0.33 cfu / ml ³ in the third dilution, and this may be due to occurring changes during storing in moisture, temperature and PH in which these parameters encouraged fungi growth²⁹.

 

Table-4-The fourth test after Hommous Tahina production, freezing and melting at refrigerator temperature (4^o C) and sample exposure for 3 days and test in the fourth day.

 

Table-5-shows the chemical components of Hommous Tahina laboratory according to dry weight basis. It was found that the values of moisture, ash , fat, fibers and protein were 1.385, 4.22, 6.19, 4.24 and 12.35 respectively, and there was higher value in protein ratio (6.9%) and less value in fat ratio (7.19%) that was found by ³⁰.

Table-5-The chemical components of the laboratory manufactured Hommous Tahina in dry weight basis (%).

 

Table-6-shows the dry materials, carbohydrates and heat calories (kilo calorie) ratios according to dry weight basis and these ratios were 98.61, 71.68 and 373.61 respectively. These values were higher in carbohydrates (8.17) and heat calories (300 calories ) that were found by ³⁰.

 

Table-6-Dry matter, carbohydrates and heat calories values in Hommous Tahina according to dry weight basis (%).

 

Table-7- shows the sensory evaluation of the laboratory manufactured Hommous Tahina (tinned) after production, pasteurization and freezing without oil, acid and yoghurt adding. The product had good degree in appearance, consistency, flavor properties, and very good degree in color and general appearance properties.

 

Table-7-The sensory evaluation of the laboratory manufactured Hommous Tahina (tinned) of the sample -2- after production pasteurization and freezing without oil, acid and yoghurt adding.

Grades: 7 Excellent, 6 Very Good, 5 Good, 4 Average, 3 Acceptable, 2, Raddy, 1 Very Raddy.

 

Table-8-shows the sensory evaluation of the laboratory manufactured Hommous Tahina (ready to eat) after production, pasteurization and freezing and after pulling out of the freezer and melting and olive oil, acid and yoghurt adding. The product had good degree in all the studied sensory properties when oil was added to the product to increase body advantage of the unsaturated fats (Oleic acid) to decrease level of blood cholesterol without need to eat animals fats which in turn increase the harmful cholesterol level in blood ³⁰. This acid works on iron oxidation and making it easily absorbed by the body, and the used yoghurt makes the product easily digestible ³¹.

 

 

 

 

 

 

Table-8-The sensory evaluation of the laboratory manufactured Hommous Tahina (ready to eat) of the sample 2 after production pasteurization and freezing, and using oil, yoghurt and acid adding

Grades: Excellent, 6 Very Good, 5 Good, 4 Average, 3 Acceptable, 2, Raddy, 1 Very Raddy.

·      Each number in the table represents the arithmetic mean of 10 rectifiers.

·      Acceptance General represents all sensory attributes .

 

CONCLUSIONS:

1.    The product is easily manufactured.

2.    It is free of bacteria and fungi.

3.    It is accepted in its taste and smell by consumers.

4.    It has good nutritional value.

5.    It can be stored in a freezer more than month and in a refrigerator for 5 days without exposure and three days with exposure.

6.    It is free of the industrial preservatives materials, colored materials and the industrial flavored materials.

7.    It can be produced without soda addition.

8.    It is easily digested.

9.    It can be dried.

10. It can be eaten by the peoples who have high cholesterol level in blood and kidney and suffering from diabetes, due that the product works on blood cholesterol level decline and, this lead to decrease chances of heart and arteries diseases infection.

 

Picture :

Method 1 Soak not Grind Chickpeas for 12 hours with soda.

 

Method 2 is to use Grind Chickpeas without soda and soak for 30 minutes in a water bath with a temperature of 60 °C with cover for the pot .

 

Method 3 Soak not Grind Chickpeas for 12 hours without soda.

 

Figure 4–method 2 is dried with an electric oven temperature of 50 ° C.

 

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Accepted on 12.01.2019        © RJPT All right reserved

Research J. Pharm. and Tech 2019; 12(1): 156-160.