Vol. 12, Special Issue 12 (2023)

Author(s):
Chetandeep Prasanth, Madhuri Arya and Kanshouwa Modunshim Maring

Abstract:
Chickpeas stand out as a remarkable source of proteins and carbohydrates, boasting a protein content ranging from 20% to 24% and carbohydrate content between 52% and 71%. Furthermore, they offer a rich supply of dietary fibre, lipids, essential amino acids and a modest quantity of vitamins. Notably, chickpeas are completely devoid of cholesterol, making them an excellent dietary choice, especially for individuals who cannot afford or prefer not to consume animal protein. In addition to their protein and carbohydrate content, chickpeas also provide a wealth of other essential nutrients. They are a valuable source of dietary fibre, unsaturated fatty acids, and an array of minerals, including calcium, phosphorus, magnesium, zinc and iron. Chickpea seeds are abundant in key minerals such as calcium, potassium, phosphorus, magnesium, iron and zinc, while also containing valuable components like dietary fibre, unsaturated fatty acids and beta-carotene. The potential health benefits associated with chickpeas position them as one of the most nutrient-dense grain legumes for human consumption. For instance, their high fibre content has the capacity to lower cholesterol levels and regulate post-meal blood sugar spikes, making them a nutritious choice for individuals managing diabetes. Furthermore, aside from the raffinose-type oligosaccharides that can lead to flatulence, a simple process like boiling or soaking chickpeas in water can neutralize these compounds, ensuring that chickpeas are free from significant antinutritional components.