Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. uri icon

abstract

  • Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries.It is a good source of carbohydrates and protein, and protein quality is considered to be better than other pulses. Chickpea has significantamounts of all the essential amino acids except sulphur-containing amino acids, which can be complemented by adding cereals to the dailydiet. Starch is the major storage carbohydrate followed by dietary fibre, oligosaccharides and simple sugars such as glucose and sucrose.Although lipids are present in low amounts, chickpea is rich in nutritionally important unsaturated fatty acids such as linoleic and oleicacids. b-Sitosterol, campesterol and stigmasterol are important sterols present in chickpea oil. Ca, Mg, P and, especially, K are also presentin chickpea seeds. Chickpea is a good source of important vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursorb-carotene. As with other pulses, chickpea seeds also contain anti-nutritional factors which can be reduced or eliminated by differentcooking techniques. Chickpea has several potential health benefits, and, in combination with other pulses and cereals, it could havebeneficial effects on some of the important human diseases such as CVD, type 2 diabetes, digestive diseases and some cancers. Overall,chickpea is an important pulse crop with a diverse array of potential nutritional and health benefits

publication date

  • 2012
  • 2012