Vol. 12, Issue 9 (2023)

Author(s):
Uma Kumari

Abstract:
Chickpea (Cicer arietinum L.) is a major pulse crop that is cultivated and consumed all throughout the world, but it is particularly popular in Afro-Asian nations. Chickpea having protein content 18.55%, a dietary fibre content 6.49%, a fat content of 7.01% and carbohydrate content is 56.30%. Chickpea contain a large number of bioactive compounds like phytic acid, tannin, saponin, trypsin inhibitor, anthocyanin, carotenoid, isoflavones, tocopherol and phenolic acid. The chickpea bioactive compound include particularly GABA (γ-aminobutyric acid) which produced directly by L-glutamate decorboxylation or by converting alpha-ketoglutarate and semialdehyde succinate is produced by the GABA transaminase enzyme. Advantages of GABA, it is known for its capacity to lower blood pressure, relieve alcohol related chronic disorders, stop cancer cell proliferation and control cholesterol level. Chickpea provides a number of health benefits for some serious human problems such as cancer, cardiovascular diseases, diabetes and digestive disorders. The bioactive compound is affected by conventional techniques including cooking or boiling, soaking, germination, roasting and dehulling. The protein content, fatty acid profile, vitamin and mineral content of chickpea, all affected by processing methods. The information in this review presented nutritional value of chickpea as well as their contribution to better diet and health. People today suffer a lot of health issues that can be avoided or managed by increasing dietary intake of foods high in beneficial bioactive compounds.