The authors gratefully acknowledge the support from the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah for providing laboratory facilities and technical support.
This study did not require ethical approval as it did not involve medical intervention, collection of personal or sensitive data, or procedures posing risk to human participants. The sensory evaluation was conducted using food products under normal consumption conditions, and participation was voluntary and anonymous, in accordance with the ethical guidelines and institutional policies of Universiti Malaysia Sabah.
Consent to participate
Informed consent to participate in the study was obtained from all participants.
Consent to publication
Not applicable.
Availability of data and materials
Data sets are available on request.
Funding
This study was funded by Universiti Malaysia Sabah under the Skim Pensyarah Lantikan Baru research grant (SLB2242). The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Bogard JR, Downs S, Casey E, Farrell P, Gupta A, Miachon L, et al. Convenience as a dimension of food environments: A systematic scoping review of its definition and measurement.Appetite. 2024;194:107198. [DOI] [PubMed]
Yasmeen A, Yaseen T, Faisal M, Nazir S, Usman S, Nasreen Z, et al. A Comparison of Nutrient and Dietary Compositions of Cereals and Pulses Commonly Consumed in Pakistan.Pak j sci ind res Ser B: biol sci. 2017;60:115–7.
Wallace TC, Murray R, Zelman KM. The Nutritional Value and Health Benefits of Chickpeas and Hummus.Nutrients. 2016;8:766. [DOI] [PubMed] [PMC]
Patil ND, Bains A, Sridhar K, Rashid S, Kaur S, Ali N, et al. Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development.J Food Biochem. 2024;2024:5173736. [DOI]
Ishak Z, M S, S N, Mokhtar TN, H F, R R, et al. Formulation and nutritional evaluation of instant vegetable cereal.Food Res. 2023;6:267–77. [DOI]
Córdova C, Vivanco JP, Quintero J, Mahn A. Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp.Foods. 2020;9:1224. [DOI] [PubMed] [PMC]
Starowicz M, Zieliński H. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?Food Rev Int. 2019;35:707–25. [DOI]
Taşkın B, Savlak N. Impact of drum drying conditions on functional properties and flow behavior of gluten-free instant fermented mung bean-rice soup.J Food Sci Technol. 2022;59:1011–23. [DOI] [PubMed] [PMC]
Akonor PT, Osei Tutu C, Affrifah NS, Budu AS, Saalia FK. Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage.J Food Process Preserv. 2023;2023:2155029. [DOI]
Ying D, Sanguansri L, Cheng L, Augustin MA. Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli.Foods. 2021;10:2298. [DOI]
Kim JS. Antioxidant Activity of Various Soluble Melanoidins Isolated from Black Garlic after Different Thermal Processing Steps.Prev Nutr Food Sci. 2020;25:301–9. [DOI] [PubMed] [PMC]
Xue Z, Wen H, Zhai L, Yu Y, Li Y, Yu W, et al. Antioxidant activity and anti-proliferative effect of a bioactive peptide from chickpea (Cicer arietinum L.).Food Res Int. 2015;77:75–81. [DOI]
Tapia MS, Alzamora SM, Chirife J. Effects of Water Activity (a w) on Microbial Stability as a Hurdle in Food Preservation. In: Barbosa-Cánovas GV, Fontana AJ Jr, Schmidt SJ, Labuza TP, editors. Water Activity in Foods: Fundamentals and Applications, Second Edition. 2020. pp. 323–55. [DOI]
Ishak Z, Khalid KH, Hussin F, Noor NMFCM, Hashim MF. Physico-chemical Properties Evaluation and Characteristics of Instant Cereal from Coconut Cake.Asian Food Sci J. 2023;22:1–10. [DOI]
Khurun Hizar SA, Yangun CE, Mahat NS, Ahmad Zaini MA, Roslan J, Kobun R, et al. Comparative Analysis of Supercritical Carbon Dioxide and Subcritical Water Extraction for Sabah Coffea Canephora.J Eng Sustain Dev. 2025;29:8–14. [DOI]
Befikadu D. Postharvest Losses in Ethiopia and Opportunities for Reduction: A Review.Int J Sci: Basic Appl Res (IJSBAR). 2018;38:249–62.
Bala BK. Moisture Contents and Equilibrium Moisture Content Models.In: Drying and Storage of Cereal Grains. 2016. pp. 5–30. [DOI]
Ahmad K, Shoaib M, Akhtar MN, Iqbal Z. Chemical analysis of different cereals to access nutritional components vital for human health.International J Chem Biochem Sci. 2014;6:61–7. [DOI]
Jukanti AK, Gaur PM, Gowda CL, Chibbar RN. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review.Br J Nutr. 2012;108 Suppl 1:S11–26. [DOI] [PubMed]
Rachwa-Rosiak D, Nebesny E, Budryn G. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.Crit Rev Food Sci Nutr. 2015;55:1137–45. [DOI] [PubMed]
Begum N, Khan QU, Liu LG, Li W, Liu D, Haq IU. Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.).Front Nutr. 2023;10:1218468. [DOI] [PubMed] [PMC]
Anderson JW, Baird P, Davis RH Jr, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL. Health benefits of dietary fiber.Nutr Rev. 2009;67:188–205. [DOI] [PubMed]
Snauwaert E, Paglialonga F, Vande Walle J, Wan M, Desloovere A, Polderman N, et al. The benefits of dietary fiber: the gastrointestinal tract and beyond.Pediatr Nephrol. 2023;38:2929–38. [DOI] [PubMed]
Schutte M, Hayward S, Manley M. Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products.J Food Biochem. 2024;2024:3865849. [DOI]
Sharma G, Wu W, Dalal EN. The CIEDE2000 color-difference formula: Implementation notes, supplementary test data, and mathematical observations.Color Res Appl. 2005;30:21–30. [DOI]
Pathare PB, Opara UL, Al-Said FA-J. Colour Measurement and Analysis in Fresh and Processed Foods: A Review.Food Bioprocess Technol. 2013;6:36–60. [DOI]
Pushpakumara AGSK, Gunasesakara N, Herath HMT, Madhujith T. Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns.Int J Food Prop. 2023;26:1522–33. [DOI]
Baljeet SY, Ritika BY, Reena K. Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits.Int Food Res J. 2014;21:217–22.
Alam MS, Pathania S, Kumar S, Sharma A. Studies on storage stability of carrot pomace-chickpea incorporated rice based snacks.Agric Res J. 2015;52:73–9. [DOI]
Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity.LWT - Food Sci Technol. 1995;28:25–30. [DOI]
Korese JK, Achaglinkame MA, Adzitey F. Effect of different packaging materials on storage stability of Gardenia erubescens Stapf. & Hutch. dried fruits and powder.Appl Food Res. 2022;2:100143. [DOI]
Sha T, Lu Y, He P, Hassan MM, Tong Y. Recent Advances in Physicochemical Control and Potential Green Ecologic Strategies Related to the Management of Mold in Stored Grains.Foods. 2025;14:961. [DOI] [PubMed] [PMC]
Liu S, Roopesh MS, Tang J, Wu Q, Qin W. Recent development in low-moisture foods: Microbial safety and thermal process.Food Res Int. 2022;155:111072. [DOI] [PubMed]
Kince T, Galoburda R, Klava D, Tomsone L, Senhofa S, Straumite E, et al. Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage.Eur Food Res Technol. 2017;243:1497–506. [DOI]
