Why do soaked chana smell foul after 24 hours?

Question

Curious about why soaked chana can develop a foul smell? Learn the science behind the fermentation process and how to prevent it from happening.

Answer 1

Soaked chana smells foul after 24 hours due to the fermentation process initiated by naturally occurring microorganisms that thrive in the warm, moist environment, breaking down the starches and proteins and releasing byproducts with unpleasant odors.

Detailed Explanation:

When you soak chana (chickpeas) in water, you create an ideal environment for microbial growth. Chickpeas naturally contain microorganisms, including bacteria and yeasts. These microorganisms are usually harmless when the chickpeas are dry. However, when soaked in water at room temperature, they become active and begin to multiply rapidly.

The microorganisms feed on the starches and proteins present in the chickpeas. This process, known as fermentation, results in the production of various byproducts, including volatile organic compounds (VOCs) such as alcohols, acids, and sulfur-containing compounds. These compounds are responsible for the foul or sour smell. The longer the chickpeas are soaked, the more pronounced the fermentation process becomes, and the stronger the unpleasant odor. The temperature also plays a crucial role; warmer temperatures accelerate microbial growth and fermentation.

Pro Tip:

To minimize the foul smell, soak chana in the refrigerator. The lower temperature slows down microbial activity and reduces the rate of fermentation. You can also change the soaking water every 8-12 hours to remove some of the byproducts and reduce the microbial load.