Nutritional composition of Chickpea (Cicerarietinum-L) and value added products - a review

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 the protein quality is considered to be better than other pulses. Chickpea has significant amounts of all the essential amino acids. Starch is the major storage carbohydrate followed by dietary fibre, lipids are present in low amounts but chickpea is rich in nutritionally important unsaturated fatty acids like linoleic and oleic acid. It can be utilized to develop nutritious value added products and hence products can also be used as nutritious food for low income group in developing countries and for patients suffering with life style diseases.)