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Crit Rev Food Sci Nutr. 2015;55(8):1137-45. doi: 10.1080/10408398.2012.687418.

Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.

Author information

1
a Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz 90-924 , Poland.

Abstract

Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is characterized by a high content of protein, fat, vitamins, fiber, and a lower content of carbohydrates than flour of wheat. Chickpeas may contain antinutritional compounds that can impair utilization of the nutrients by people. Heat treatment is an effective method to increase the amount of protein available for intestinal digestibility. Adding chickpeas to a foodstuff can increase their nutritional value and reduce the acrylamide content. Acrylamide is an antinutritional substance present in foods, such as bread, snacks, and chips. Chickpea flour and protein may be new way to a reduce the content of acrylamide in products of this type. The addition of chickpea flour affects the sensory and textural properties.

KEYWORDS:

Chickpea; acrylamide; antinutritional factors; nutritional composition

PMID:
24915347
DOI:
10.1080/10408398.2012.687418
[Indexed for MEDLINE]

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