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

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, and anti-inflammatory activity. Processing of chickpea before consumption results in the elimination of anti-nutritional factors. Germination, roasting, and extrusion results in an increase in in-vitro starch and protein digestibility. Chickpea protein isolates can be effectively used for encapsulation of flaxseed oil and folate.