PH22018001624Y1 - A composition of chickpea in brine solution - Google Patents

A composition of chickpea in brine solution

Info

Publication number
PH22018001624Y1
PH22018001624Y1 PH22018001624U PH22018001624U PH22018001624Y1 PH 22018001624 Y1 PH22018001624 Y1 PH 22018001624Y1 PH 22018001624 U PH22018001624 U PH 22018001624U PH 22018001624 U PH22018001624 U PH 22018001624U PH 22018001624 Y1 PH22018001624 Y1 PH 22018001624Y1
Authority
PH
Philippines
Prior art keywords
chickpea
composition
brine solution
grams
kabuli
Prior art date
Application number
PH22018001624U
Other versions
PH22018001624U1 (en
Inventor
Ines C Gonzales
Hilda L Quindara
Pelin B Belino
Fernando R Gonzales
Esther T Botangen
Joyce K Mama-O
Original Assignee
Univ Benguet State
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ Benguet State filed Critical Univ Benguet State
Priority to PH22018001624U priority Critical patent/PH22018001624U1/en
Publication of PH22018001624Y1 publication Critical patent/PH22018001624Y1/en
Publication of PH22018001624U1 publication Critical patent/PH22018001624U1/en

Links

Landscapes

  • Pretreatment Of Seeds And Plants (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The present utility model relates to the composition of chickpea in brine solution which includes the following: 500 grams chickpea seeds (kabuli-type ); 15 grams of salt; and 200 grams water. It is a way of preserving chickpea without the use of preservatives which and it adds to the nutritional value.
PH22018001624U 2018-12-20 2018-12-20 A composition of chickpea in brine solution PH22018001624U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22018001624U PH22018001624U1 (en) 2018-12-20 2018-12-20 A composition of chickpea in brine solution

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22018001624U PH22018001624U1 (en) 2018-12-20 2018-12-20 A composition of chickpea in brine solution

Publications (2)

Publication Number Publication Date
PH22018001624Y1 true PH22018001624Y1 (en) 2021-02-10
PH22018001624U1 PH22018001624U1 (en) 2021-02-10

Family

ID=74551281

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22018001624U PH22018001624U1 (en) 2018-12-20 2018-12-20 A composition of chickpea in brine solution

Country Status (1)

Country Link
PH (1) PH22018001624U1 (en)

Also Published As

Publication number Publication date
PH22018001624U1 (en) 2021-02-10

Similar Documents

Publication Publication Date Title
PH22018001624U1 (en) A composition of chickpea in brine solution
GB2524451A (en) Caramel, confection comprising the caramel and method of making the confection
PH22016000969U1 (en) KAMIAS (Averrhoa bilimbi) FRUIT CANDY
MX342186B (en) Food concentrate in the form of a gel process to prepare the same.
PH22016000904U1 (en) A fish protein concentrate
PH22018001619U1 (en) A composition of making sweet sour sauce enriched with chickpea
PH22018050468U1 (en) Jackfruit Seed Spread
PH22018050278U1 (en) FOOD CONCENTRATE FROM CAGAYCAY (Venerupis philippinarium) IODIZED SALT WITH AGAR
PH22018001231Y1 (en) A composition of ginger-turmeric wine
PH22017000187U1 (en) Smoked milkfish and the brine solution in making thereof
PH22019001005U1 (en) Formulation of spiced coconut spa vinegar
PH22020000276U1 (en) Composition of fish jerky made from tilapia (oreochromis niloticus), pili pulp (canarium ovatum) and oyster mushroom (pleurotus ostreatus)
PH22018000208Y1 (en) Composition of oyster mushroom noodles
PH22018050243U1 (en) CONCENTRATE FROM MEAT OF CAGAYCAY (Venerupis philippinarium) IN TURMERIC FLAVOR
PH22017000853Y1 (en) Formulation of seaweed (eucheuma sp.) - coconut candy
PH22020000254U1 (en) TAMARIND (Tamarindus indica) JUICE DRINK
PH22018050168U1 (en) Method of processing and drying of mussel residue
PH22017050076Y1 (en) Oyster powder from oyster meat residue
PH22017000447U1 (en) Compositions of pink noodles
PH22018001620Y1 (en) A composition of binatog (corn dessrt) using chickpea
PH22018000280U1 (en) Composition of a natural coating from aqueous hagimit (ficus minahassae) extract to increase shelf life of vegetables
PH22018000724U1 (en) Process of making calamansi juice with mango pulp
PH22018050167U1 (en) Method of processing and bottling of low-salt mussel sauce
PH22017000854Y1 (en) METHOD OF PRODUCING SEA VEGETABLE (Eucheuma sp.) CARBONARA
PL421114A1 (en) Plant growth and development dynamizing agent