Nutritional Properties and Functional Applications of Chickpea

Chickpea (Cicer arietinum L.) is a cornerstone legume in global food systems, prized for its high protein content (15–22 %), digestible carbohydrate fraction (40–60 %), substantial dietary fibre and an array of essential minerals (iron, zinc, calcium) and B‐group vitamins. The seed coat and cotyledon harbour a rich suite of polyphenols, flavonoids and other bioactive compounds which contribute to antioxidant capacity but may also present antinutritional factors such as phytic acid and tannins. Traditional processing methods—soaking, germination, fermentation and thermal treatment—substantially reduce these antinutrients while enhancing protein digestibility, mineral bioavailability and levels of health‐promoting metabolites. Enzymatic hydrolysis of chickpea proteins yields bioactive peptides with demonstrated angiotensin‐converting enzyme inhibition, hypocholesterolemic and anti‐inflammatory activities. Applications span from instant spray-dried pulse powders and gluten-free flours to infant follow-on formulations, meat analogues and functional snacks. Emerging valorisation approaches employ agro-industrial residues to recover proteins, fibres and phenolics for feed, food and bioplastic uses. Genetic biofortification efforts target enhanced essential fatty acid and micronutrient profiles, while breeding for cell wall composition seeks to optimise cooking performance. Together, these advances underpin the role of chickpea as a sustainable, climate-resilient crop that addresses rising protein demand, nutritional security and value-added food innovation worldwide.

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Nutritional Properties and Functional Applications of Chickpea publication trend

The graph below shows the total number of articles in nutritional properties and functional applications of chickpea across all publications each year (not limited to Nature Index journals).

Technical terms

Antinutritional factors: Compounds such as phytic acid and tannins that can impair nutrient absorption or protein digestibility.

Bioactive peptides: Short amino acid sequences released by protein hydrolysis that exert physiological effects beyond basic nutrition.

Biofortification: The breeding or biotechnological enhancement of crop nutritional quality, especially micronutrients or essential fatty acids.

Hydrolysate: A mixture of peptides and amino acids produced by enzymatic or chemical cleavage of proteins.

Germination: The process of sprouting seeds, which activates endogenous enzymes, reducing antinutrients and modifying nutrient profiles.

References

1. State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts. Molecules (2020).
2. The potential use of chickpeas in development of infant follow-on formula. Nutrition Journal (2014).
3. Study on the effect of traditional processing methods on nutritional composition and anti nutritional factors in chickpea (Cicer arietinum). Cogent Food & Agriculture (2018).
4. Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.). Frontiers in Nutrition (2023).
5. Genetic and environmental factors contribute to variation in cell wall composition in mature desi chickpea (Cicer arietinum L.) cotyledons. Plant Cell & Environment (2018).
6. Chickpea (Cicer arietinum L.) as a Source of Essential Fatty Acids – A Biofortification Approach. Frontiers in Plant Science (2021).
7. Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients. Foods (2013).
8. Nutritional and Food Composition Survey of Major Pulses Toward Healthy, Sustainable, and Biofortified Diets. Frontiers in Sustainable Food Systems (2022).