Techno-economic assessment and modeling of large-scale process for biofortified selenized chickpea flour production (Cicer arietinum L.) as a functional ingredient

Abstract

Selenium, a crucial trace mineral with antioxidant properties, supports immune function, hormone metabolism, and reduces inflammation. Biofortifying chickpeas with selenium enhances their nutritional value and health benefits. Using SuperPro Designer V.12, a virtual model was developed to design and analyze the large-scale production of selenium-enriched chickpea (Cicer arietinum L.) flour. The process includes raw material pre-treatment, soaking in a selenite solution, germination, drying, grinding, sieving, and packaging. The feasibility of producing selenized chickpea flour was evaluated through five economic indicators (ROI, payback time, gross margin, IRR, and NPV) by varying eight process parameters: production rate, selling price, equipment costs, labor costs, raw material costs, selenium concentration, drying equipment, and water usage. The designed process results in a batch time of 71.75 h producing 130 batches annually. Analysis of three different setups, evaluating the distribution of fixed capital and operating costs under various production rates, showed that processing 40 tons of chickpeas per batch with drum drying and water treatment significantly reduces unit production costs, enhancing profitability at selling prices below $10 USD/kg. This preliminary analysis supports decision-making by assessing the feasibility and benefits of large-scale selenized chickpea flour production. Although based on lab-scale experiments, it highlights key challenges and potential advantages before extensive and costly experimental studies. Future research should focus on diversifying biofortified micronutrients, improving sensory properties, and conducting long-term studies, establishing selenium-biofortified chickpea flour as an economic strategy to enhance public health.