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Cited by 275Genetic and Environmental Crop StudiesFood Nutrient Composition and Product DevelopmentFood composition and properties

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Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review

Kaur, Ravneet, Prasad, Kamlesh·2021·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2021.01.044
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Abstract

Pulses are widely consumed as a source of protein along with cereals. Chickpea (Cicer arietinum L.) is the oldest and cultivated major pulse crop in India. It is a rich source of carbohydrates, protein, and dietary fiber along with micronutrients. Its importance and utilization for several health ailments have been mentioned in ancient manuscripts and the ayurvedic system of medicine.This review gives an outline of the available literature on production, nutritional composition, bioactive components along with their health benefits and processing techniques used for the development of chickpea-based food products. Applications of chickpea in different food systems are included.Bioavailability of chickpea protein in the human body is higher as compared to other pulses. Chickpea protein hydrolysates have antioxidant and Angiotensin-Converting Enzyme-I (ACE-I) inhibitory properties. α- Galacto oligosaccharides present in chickpea act as prebiotic because they are indigestible and are fermented by the colonic bacteria resulting in the formation of short-chain fatty acids (SCFAs) that are reported to have potential health benefits. Although chickpea contains only 2.70–6.50% fat, it is an important source of unsaturated fatty acids, mainly linoleic and oleic acid. Isoflavones and carotenoids are the major bioactive compounds present in chickpea. Chickpea has potential health benefits such as prevention of cardiovascular disease, hypo-cholesterolemic, anti-diabetic, anti-cancerous,…

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Sorted by citations

Metadata

Authors
Kaur, R., & Prasad, K.
Affiliations
Sant Longowal Institute of Engineering and Technology (IN)
Corresponding author
Prasad, Kamlesh
ORCID
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2021-03
Volume
109
Pages
448-463
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/j.tifs.2021.01.044
OpenAlex
W3122692492
Cited by
275
References
0
Citations by year
2026: 41 · 2025: 69 · 2024: 79 · 2023: 44 · 2022: 29 · 2021: 13
FWCI
23.97
Type
journal article
Language
en
Open access
closed
Licence
Locations
Trends in Food Science & Technology (publishedVersion)
Funders
UGC-DAE Consortium for Scientific Research, University Grants Commission
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Genetic and Environmental Crop Studies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
chickpea, chickpea protein, protein hydrolysates, antioxidant activity, prebiotics, short-chain fatty acids, isoflavones, carotenoids, bioactive compounds, antinutritional factors, germination, roasting, extrusion, protein digestibility, starch digestibility, protein encapsulation, linseed oil, folic acid, cardiovascular disease prevention, hypocholesterolemic activity, antidiabetic activity, anticancer activity, anti-inflammatory activity, Ayurveda

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