Why does chana turn black in storage?

Question

Learn what causes chana (chickpeas) to darken or turn black in storage. Discover if it's a sign of spoilage or a natural aging process.

Answer 1

Chana (chickpeas) turns black in storage primarily due to oxidation and enzymatic browning, often accelerated by moisture and heat. Proper storage can significantly reduce this discoloration.

Detailed Explanation:

The darkening of chana during storage is a complex process involving several factors. Here's a breakdown:

1. Oxidation: Chickpeas contain phenolic compounds. When exposed to air, these compounds react with oxygen, leading to oxidation. This reaction results in the formation of dark-colored pigments, causing the chana to turn black or dark brown.
2. Enzymatic Browning: Enzymes present in the chickpeas, such as polyphenol oxidase (PPO), can catalyze the oxidation of phenolic compounds. This enzymatic browning is more pronounced when the chickpeas are exposed to moisture.
3. Moisture Content: High moisture levels promote both oxidation and enzymatic browning. Moisture provides a medium for the chemical reactions to occur more readily.
4. Temperature: Elevated temperatures can accelerate the rate of enzymatic reactions and oxidation, leading to faster discoloration.
5. Storage Conditions: Improper storage, such as exposure to direct sunlight or fluctuating temperatures, can exacerbate the problem.
6. Variety of Chana: Some varieties of chana are more prone to discoloration than others due to differences in their phenolic content and enzyme activity.

In essence, the combination of oxygen, enzymes, moisture, and heat triggers a series of chemical reactions that result in the formation of dark pigments, leading to the blackening of chana.

Pro Tip:

To prevent chana from turning black, store it in an airtight container in a cool, dry place away from direct sunlight. Consider adding a desiccant packet to absorb any excess moisture.