Optimization of processing parameters for chickpea shiro flour using response surface methodology

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. This study aimed to optimize processing parameters like soaking time, roasting temperature, and roasting duration to produce high-quality chickpea shiro flour using response surface methodology. The effects of soaking time (25–112 min), roasting temperature (165.9–334.1 °C), and roasting duration (1.59–18.41 min) 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