Nutritional Analysis of Chickpea and Broad Bean Dips in Jordan
Author Information
Author(s): Abu Jadayil Seham M., Alsaed Ali K., Mahmoud Iman F., Ahmad Leena M., Afaneh Fatena, Khalaf Hanaa, Soudi Mohammed Z.
Primary Institution: University of Petra, Amman, Jordan
Hypothesis
This study aimed to evaluate the nutritional values of chickpea and broad bean dips and examine the differences between fresh-made and canned products.
Conclusion
Both fresh-made and canned chickpea and broad bean dips in Jordan are nutritious, with canned dips showing comparable nutrient values to fresh-made ones.
Supporting Evidence
- Fresh-made chickpea dips had higher fiber content than canned ones.
- Canned chickpea dips contained more protein and fat than fresh-made dips.
- Both types of dips were found to be good sources of B vitamins.
- Significant differences in nutritional content were observed between fresh and canned dips.
Takeaway
This study looked at chickpea and broad bean dips to see if fresh ones are healthier than canned ones. It found that both types are good for you!
Methodology
Samples of fresh-made and canned dips were collected and analyzed for proximate composition, titratable acidity, pH, and vitamin B contents using liquid chromatography-mass spectrometry.
Limitations
The small sample size limits the generalizability of the findings.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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