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Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

Author:
Rachwa-Rosiak, Danuta, Nebesny, Ewa, Budryn, Grażyna
Source:
Critical reviews in food science and nutrition 2015 v.55 no.8 pp. 1137-1145
ISSN:
1549-7852
Subject:
acrylamides, breads, carbohydrates, chickpeas, digestibility, heat treatment, nutrients, nutrition science, nutritive value, people, protein content, semiarid zones, snacks, temperate zones, vitamins, wheat flour
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.
Agid:
1219613