Optimization of Processing Conditions for Shiro Flour Production from Chickpea (Cicer arietinum L.) via Response Surface Methodology

Optimization of Processing Conditions for Shiro Flour Production from Chickpea (Cicer arietinum L.) via Response Surface Methodology | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Optimization of Processing Conditions for Shiro Flour Production from Chickpea (Cicer arietinum L.) via Response Surface Methodology Lamesgen Yegrem, Tamerat Kore, Deribe Mengestu, Muhaba Seyfu, and 7 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7765370/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Chickpea shiro flour is widely used across both rural and urban areas of Ethiopia to prepare shiro-wot , a traditional stew typically consumed with injera . While the core processing steps, soaking and roasting, are consistently applied in traditional practice, key parameters such as soaking duration, roasting temperature, and roasting time have not been systematically optimized. Variations in these factors can lead to substantial differences in nutritional composition, ultimately affecting the marketability and consumer acceptance of the final product. This study aimed to optimize processing parameters (soaking time, roasting temperature, and roasting duration) for the production of high-quality chickpea shiro flour via response surface methodology. The effects of soaking time (25–112 minutes), roasting temperature (165.9–334.1°C), and roasting duration (1.59–18.41 minutes) were evaluated with respect to dehulling efficiency, functional attributes, proximate composition, color, and consumer acceptability. Statistical modeling and ANOVA demonstrated that all three parameters significantly (p < 0.05) influenced critical quality traits. The optimal conditions of 90 minutes of soaking, 300°C roasting, and 5 minutes of roasting resulted in the highest overall acceptability score (4.98), efficient dehulling, desirable color, and balanced functional properties. These findings emphasize the value of moderate roasting temperatures combined with shorter roasting times to achieve a balance between flavor development, nutrient preservation, and structural integrity. The optimized protocol provides a practical framework for industrial-scale flour production, enhancing product quality, nutritional value, and consumer appeal. chickpea shiro nutritional value soaking time roasting temperature Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7765370","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":533877937,"identity":"72295725-43f2-40c7-a3eb-32b18161cabc","order_by":0,"name":"Lamesgen 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Methodology","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"chickpea, shiro, nutritional value, soaking time, roasting temperature","lastPublishedDoi":"10.21203/rs.3.rs-7765370/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7765370/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eChickpea \u003cem\u003eshiro\u003c/em\u003e flour is widely used across both rural and urban areas of Ethiopia to prepare \u003cem\u003eshiro-wot\u003c/em\u003e, a traditional stew typically consumed with \u003cem\u003einjera\u003c/em\u003e. While the core processing steps, soaking and roasting, are consistently applied in traditional practice, key parameters such as soaking duration, roasting temperature, and roasting time have not been systematically optimized. Variations in these factors can lead to substantial differences in nutritional composition, ultimately affecting the marketability and consumer acceptance of the final product. This study aimed to optimize processing parameters (soaking time, roasting temperature, and roasting duration) for the production of high-quality chickpea \u003cem\u003eshiro\u003c/em\u003e flour via response surface methodology. The effects of soaking time (25\u0026ndash;112 minutes), roasting temperature (165.9\u0026ndash;334.1\u0026deg;C), and roasting duration (1.59\u0026ndash;18.41 minutes) were evaluated with respect to dehulling efficiency, functional attributes, proximate composition, color, and consumer acceptability. Statistical modeling and ANOVA demonstrated that all three parameters significantly (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) influenced critical quality traits. The optimal conditions of 90 minutes of soaking, 300\u0026deg;C roasting, and 5 minutes of roasting resulted in the highest overall acceptability score (4.98), efficient dehulling, desirable color, and balanced functional properties. These findings emphasize the value of moderate roasting temperatures combined with shorter roasting times to achieve a balance between flavor development, nutrient preservation, and structural integrity. The optimized protocol provides a practical framework for industrial-scale flour production, enhancing product quality, nutritional value, and consumer appeal.\u003c/p\u003e","manuscriptTitle":"Optimization of Processing Conditions for Shiro Flour Production from Chickpea (Cicer arietinum L.) via Response Surface Methodology","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-27 11:39:32","doi":"10.21203/rs.3.rs-7765370/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"ece13836-0b39-4073-8381-ba2331273037","owner":[],"postedDate":"October 27th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-02-04T18:09:28+00:00","versionOfRecord":[],"versionCreatedAt":"2025-10-27 11:39:32","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7765370","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7765370","identity":"rs-7765370","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}