[Obtention of a protein concentrate of chickpea (Cicer arietinum) by ultrafiltration].

A protein concentrate was obtained from chick-pea (Cicer arietinum) flour aqueous extract. The factor involved in the recovery of protein were the flour: water ratio, and the pH. The best aqueous extract was subjected to infiltration in a Romicon HF1/2SSS unit equipped with hollow fiber membranes cartridges with a nominal molecular-weight cut-off point of 50,000 daltons. The concentrate was spray-dried and the product obtained had the following composition, expressed in g/100 g: 67.8 protein with 4.9 g/16 g N of reactive lysine; 17.3 fat, 10.0 carbohydrates, and 4.9 ash (dry basis). The nitrogen solubility index was 93 and the color, by Hunter, was L = 86.8.