Skip to main content
SpringerLink
Log in

Chickpea

  • Chapter
  • First Online:
Pulses

Abstract

Chickpea (Cicer arietinum L.), a legume crop belonging to the Fabaceae family, is consumed all over the world, especially in Afro-Asian countries. Chickpea is the third pulse crop in production in the world after dry beans and field beans. There is an increasing demand for chickpea because it has a high nutritional value and is a cheap source of protein with potentially health-beneficial phytochemicals (Wood and Grusak 2007). Chickpea seeds are used in the form of mature dry seeds as a popular snack food, whether whole or split (dhal), or as a flour that is used as a supplement in weaning food mixes, breads, and biscuits (Alajaji and ElAdawy 2006).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abdel, M., Sulieman, E., Sinada, E. A., & Ali, O. A. (2013). Quality characteristics of wheat bread supplemented with chickpea (Cicer arietinum) flour. International Journal of Food Science and Nutrition Engineering, 3(5), 85–90.

    Google Scholar 

  • Agriculture and Agri-Food Canada. (2008). The Canadian snack food industry. Retrieved from http://www4.agr.gc.ca/AAFCAAC/displayafficher

  • Aguilar-Raymundo, V. G., & Vélez-Ruiz, J. F. (2018). Physicochemical and rheological properties of a dairy dessert, enriched with chickpea flour. Foods, 7(2), 25.

    Google Scholar 

  • Alajaji, S. A., & El Adawy, T. A. (2006). Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Food Chemistry, 19(8):806–812.

    Google Scholar 

  • Anozie, G. O., China, M. A., & Beleya, E. A. (2014). Sensory evaluation and proximate composition of snacks produced from composite flour of Discorea alata and Telfaira occidentalis seed flours. Journal of Home Economic Research, 20, 100–108.

    Google Scholar 

  • Arya, S. S. (1981). Effect of water activity on storage changes in total carotenoids and lipids in Bengal gram (Cicer arietinum L.) dhal and flour. Journal of Food Science and Technology, 18, 139–142.

    CAS  Google Scholar 

  • APEDA (2019). https://apeda.gov.in/apedawebsite/Latest_Notification/Trade_Notice.html

  • Aziah, A. A. N., Noor, A. Y. M., & Ho, L. H. (2012). Physicochemical and organoleptic properties of cookies incorporated with legume flour. International Food Research Journal, 19(4), 1539–1543.

    CAS  Google Scholar 

  • Baljeet, S. Y., Ritika, B. Y., & Reena, K. (2014). Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits. International Journal of Food Research, 21(1), 217–222.

    Google Scholar 

  • Bampidisa, V. A., & Christodouloub, V. (2011). Chickpeas (Cicer arietinum L.) in animal nutrition: A review. Animal Feed Science and Technology, 168, 1–20.

    Article  CAS  Google Scholar 

  • Bashir, K., Aeri, V., & Masoodi, L. (2012). Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour. Journal of Environmental Science, Toxicology and Food Technology, 5(1), 34–39.

    Article  CAS  Google Scholar 

  • Bellisle, F., Dalix, A. M., Mennen, L., Galan, P., Hercberg, S., De Castro, J. M., & Gausseres, N. (2003). Contribution of snacks and meals in the diet of French adults: A diet-diary study. Physiology & Behavior, 79, 183–189.

    Article  CAS  Google Scholar 

  • Bilgiçli, N. (2013). Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. Journal of Food and Nutrition Research, 52(4), 251–255.

    Google Scholar 

  • Boye, J. I., Aksay, S., Roufik, S., Ribereau, S., Mondor, M., Farnworth, E., & Rajamohamed, S. H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International, 43, 537–546.

    Article  CAS  Google Scholar 

  • Burcu, A., Avsaroglu, E., Isık, O., Ozyurt, G., Kafkas, E., & Uslu, L. (2016). Nutritional and physicochemical characteristics of bread enriched with microalgae Spirulina platensis. International Journal of Engineering Research and Applications, 6(12), 30–38.

    Google Scholar 

  • Chavan, J. K., Kadam, S. S., Salunkhe, D. K., & Beuchat, L. R. (1987). Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Critical Reviews in Food Science and Nutrition, 25(2), 107–158.

    Article  Google Scholar 

  • Chavan, J. K., Kadam, S. S., & Salunkhe, D. K. (1989). Chickpea. In D. K. Salunkhe & S. S. Kadam (Eds.), CRC handbook of world food legumes: Nutritional chemistry, processing technology and utilization (Vol. I, pp. 247–288). Boca Raton: CRC Press.

    Google Scholar 

  • Chitre, R. G., Desai, D. B., & Raut, V. S. (1955). The effect of storage on thiamine, riboflavin and nictonic acid in cereals and pulses. Indian Journal of Medical Research, 43, 585–589.

    CAS  PubMed  Google Scholar 

  • Codex Alimentarius Commission: Codex Standard for Follow-Up Formula Rome. (1989). Codex Stan 156–1987. Rome: Codex Alimentarius Commission.

    Google Scholar 

  • Czukor, B., Bogracheva, T., Cserhalmi, Z., Fornal, J., Schuster-Gajzago, I., Kovacs, E. T., Lewandowicz, G., & Soral-Smietana, M. (2001). Processing. In C. L. Hedley (Ed.), Carbohydrates in grain legume seeds: Improving nutritional quality and agronomic characteristics. Wallingford: CAB International.

    Google Scholar 

  • de Falco, E., Imperato, R., Landi, G., Nocolais, V., Piccinelli, A. L., & Rastrelli, L. (2010). Nutritional characterization of Cicer arietinum L. cultivars with respect to morphological and agronomic parameters. Emirates Journal of Food and Agriculture, 22, 377–387.

    Article  Google Scholar 

  • El-Adawy, T. A. (2002). Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition, 57, 83–97.

    Article  CAS  PubMed  Google Scholar 

  • Elham, A., & Boye, J. I. (2013). Composition of processed dry beans and pulses. In V. M. Siddiq & M. A. Uebersax (Eds.), Dry beans and pulses: Production, processing and nutrition. New York: Wiley.

    Google Scholar 

  • Eliasson, A. C. (1990). Rheological properties of cereal proteins. In H. Faridi & J. Faubion (Eds.), Dough rheology and baked product texture (pp. 67–110). New York: Van Nostrand Reinhold.

    Chapter  Google Scholar 

  • Ellis, R. H., Agrawal, P. K., & Roos, E. E. (1988). Harvesting and storage factors that affect seed quality in pea, lentil, faba bean and chickpea. In R. J. Summerfield (Ed.), World crops: Cool season food legumes (pp. 303–329). Dordrecht: Kluwer Academic.

    Chapter  Google Scholar 

  • Esmat, A., Abou Arab, I., Helmy, M. F., & Bareh, G. F. (2010). Nutritional evaluation and functional properties of chickpea (Cicer arietinum L.) flour and the improvement of spaghetti produced from its. Journal of American Science, 6(10), 1055–1072.

    Google Scholar 

  • European Commission. (2006) Commission Directive 2006/141/EC of 22 December 2006 on Infant Formulae and Follow-on Formulae and Amending Directive 1999/21/EC. In Directive 2006/141/EC. Brussels: Official Journal of the European Union: The Commission of the European Communities.

    Google Scholar 

  • FAOSTAT. (2018). Retrieved from http://faostat.fao.org/site/567/DesktopDefault.aspx

  • FAOSTAT. (2019). http://faostat.fao.org/site/567/DesktopDefault.aspx

  • Ghan, S. A., Mishra, V., Devina, V., & Sharma, A. (2017). Effect of spinach and chickpea flour fortification on cooking, functional and textural properties of wheat pasta. Journal on Processing and Energy in Agriculture, 21(2), 81–85.

    Article  Google Scholar 

  • Goni, I., & Valentin-Gamazo, C. (2003). Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chemistry, 81(4), 511–515.

    Article  CAS  Google Scholar 

  • Guo, M. (2014). Human milk biochemistry and infant formula. In Manufacturing technology. Cambridge: Elsevier.

    Google Scholar 

  • Haysmans, A. A. C. (1970). Storage of food grains: Problems and prospects. Bull Grain and Technology, 8, 92.

    Google Scholar 

  • Hefnawy, T. M. H., El-Shourbagy, G. A., & Ramadan, M. F. (2012). Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread International Food Research Journal, 19(2): 521–525.

    Google Scholar 

  • Hernandez-Nava, R. G., Berrios, J. D. J., Osorio-Diaz, P. P., & Bello-Perez, L. A. (2014). Development and characterization of spaghetti with high resistant starch content supplemented with banana starch. Food Science and Technology International, 15(1), 73–80.

    Article  CAS  Google Scholar 

  • Ikuomola, D. S., Otutu, O. L., & Olunira, D. D. (2017). Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends. Cogent Food and Agriculture, 3, 1–22.

    Article  CAS  Google Scholar 

  • Iqbal, A., Khalil, I. A., Ateeq, N., & Khan, M. S. (2006). Nutritional quality of important food legumes. Food Chemistry, 97, 331–335.

    Article  CAS  Google Scholar 

  • Iwegbue, C. M. A (2012). Metal Contents in Some Brands of Biscuits Consumed in Southern Nigeria. American Journal of Food Technology, 7(3): 160–167.

    Article  CAS  Google Scholar 

  • Jambunathan, R., & Singh, U. (1981). Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars: Mineral and trace element composition. Journal of Agricultural and Food Chemistry, 29, 1091–1093.

    Article  CAS  PubMed  Google Scholar 

  • Januario, A. H., Lourenco, M. V., Domezio, L. A., Pietro, R. C., Castilho, M. S., & Tomazela, D. M. (2005). Isolation and structure determination of bioactive isoflavones from callus culture of Dipteryx odorata. Chemical & Pharmaceutical Bulletin, 53, 740–742.

    Article  CAS  Google Scholar 

  • Jood, S., Mehta, U. Singh, R. & Bhat, C. M. (1985). Effect of processing on flatus producing factors in legumes. J Agric Food Chem, 33, 268–271.

    Google Scholar 

  • Katyal, D., Ghugre, P. S., & Udipi, S. A. (2005). Resistant starch in selected raw and processed legumes. Journal of Food Science and Technology, 42, 506–510.

    CAS  Google Scholar 

  • Khatoon, N., & Prakash, J. (2004). Nutritional quality of microwave-cooked and pressure-cooked legumes. International Journal of Food Sciences and Nutrition, 55, 441–448.

    Article  CAS  PubMed  Google Scholar 

  • Koletzko, B., Baker, S., Cleghorn, G., Nete, U. F., Gopalan, F., Hernall, O., Hock, Q. S., Jirapinyo, P., Lonnerdal, B., & Pencharz, P. (2005). Global standard for the composition of infant formula: Recommendations of an ESPGHAN coordinated international expert group. Journal of Pediatric Gastroenterology and Nutrition, 41, 584–599.

    Article  PubMed  Google Scholar 

  • Kosolofski, A., Sokhansanj, S., & Crowe, T. (1998). Chickpea: Harvesting, handling and storage: A review. Saskatoon: Department of Agricultural and Bioresource Engineering, University of Saskatchewan.

    Google Scholar 

  • Kuen, N. H., Hamid, M. A., Mamat, H., Akanda, J. H., & Ahmad, F. (2017). Effect of chickpea and okara composite flours on the quality of instant noodles. In First International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2017). Atlantis Press.

    Google Scholar 

  • Mahadevamma, S., & Tharanathan, R. N. (2004). Processing of legumes: Resistant starch and dietary fiber contents. Journal of Food Quality, 27, 289–303.

    Article  Google Scholar 

  • Mohammed, I., Ahmed, R. A., & Senge, B. (2012a). Dough rheology and bread quality of wheat–chickpea flour blends. Industrial Crops and Products, 36, 196–202.

    Article  Google Scholar 

  • Mohammed, I., Abdelrehman, R., & Senge, B. (2012b). Effects of chickpea flour on wheat pasting properties and bread making quality. Journal of Food Science and Technology, 51(9), 1902–1910.

    Article  PubMed  PubMed Central  Google Scholar 

  • Muehlbauer, F. J., & Singh, K. B. (1987). Genetics of chickpea. In M. C. Saxena & K. B. Singh (Eds.), The chickpea (pp. 99–125). Wallingford: CAB International.

    Google Scholar 

  • Murty, C. M., Pittaway, J. K., & Ball, M. J. (2010). Chickpea supplementation in an Australian diet affects food choices, satiety and bowel health. Appetite, 54, 282–288.

    Article  CAS  PubMed  Google Scholar 

  • Nasir, M., & Sidhu, J. S. (2013). Common pulses: Chickpea, lentil, mungbean, black gram, pigeon pea and Indian vetch. In V. Siddiq & M. A. Uebersax (Eds.), Dry beans and pulses production, processing and nutrition. New York: Wiley.

    Google Scholar 

  • Nasirpour, A., Scher, J., & Desobry, S. (2006). Baby foods: Formulations and interactions (a review). Critical Reviews in Food Science and Nutrition, 46, 665–681.

    Article  CAS  PubMed  Google Scholar 

  • Naveeda, K., & Jamuna, P. (2004). Nutritional quality of microwave-cooked and pressure-cooked legumes. International Journal of Food Sciences and Nutrition, 55, 441–448.

    Article  CAS  Google Scholar 

  • Okoli, E. V., Okolo, B. N., Moneke, A. N., & Ire, F. S. (2010). Effect of cultivar and germination time on amylolytic potential, extract yield and wort fermenting properties of malting sorghum. Asian Journal of Biotechnology, 2, 14–26.

    Article  CAS  Google Scholar 

  • Onoja, U. S., Odo, G. E., Dibua, U. M. E., & Eze, J. I. (2011). Physico-chemical properties, energy, mineral, vitamin and sensory evaluation of wheat-based bread supplemented with legume, root, tuber and plantain flour. Global Journal of Pure and Applied Sciences, 17(3), 319–327.

    Google Scholar 

  • Osorio-Díaz, P. (2008). Pasta added with chickpea flour: Chemical composition, in vitro starch digestibility and predicted glycemic index. Ciência e Tecnologia de Alimentos, 6(1), 6–12.

    Google Scholar 

  • Owusu-Ansah, Y. J., & McCurdy, S. M. (1991). Pea proteins: A review of chemistry, technology of production, and utilization. Food Review International, 7, 103–134.

    Article  CAS  Google Scholar 

  • Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Conte, A., & Nobile, M. A. D. (2014). Optimization and characterization of gluten-free spaghetti enriched with chickpea flour. International Journal of Food Science and Nutrition, 12, 151–158.

    Google Scholar 

  • Parihar, P., Mishra, A., Gupta, O. P., Rajput, L. P. S., & Singh, A. (1999). Effect of cooking processes on nutritional quality of some common pulses. Advances in Plant Sciences, 12, 15–20.

    Google Scholar 

  • Pinkly, S., Kaur, D., Yadav, N., Kumar, R., & Sanghmitra. (2017). Effect of chick pea husk on quality characteristics of biscuits. International Journal of Food Nutrition and Science, 6(2), 123–130.

    Google Scholar 

  • Rababah, T. M., Maidi, A. A., & Khalil, I. E. (2006). Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits. Journal of Food Science, 76(1), 438–442.

    Article  CAS  Google Scholar 

  • Rampersad, R., Badrie, N., & Comissiong, E. (2003). Characteristics of flavored snacks from extruded cassava/pigeonpea flour. Journal of Food Science, 68, 363–367.

    Article  CAS  Google Scholar 

  • Rao, P. U., & Deosthale, Y. G. (1982). Tannin content of pulses: Varietal differences and effects of germination and cooking. Journal of the Science of Food and Agriculture, 33, 1013–1016.

    Article  CAS  Google Scholar 

  • Ravi, R., & Susheelamma, N. S. (2004). The effect of the concentration of batter made from chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack. International Journal of Food Science and Technology, 39, 755–762.

    Article  CAS  Google Scholar 

  • Ravi, R., Ajila, C. M., & Prasada Rao, U. J. S. (2011). Role of steaming and toasting on the odor, protein characteristics of chickpeas (Cicer arietinum L.) flour, and product quality. Journal of Food Science, 76, S148–S155.

    Article  CAS  PubMed  Google Scholar 

  • Raymundo, A., Fradinho, P., & Nunes, M. C. (2014). Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates Dietary Fibre, 3, 96–105.

    Google Scholar 

  • Raymundo, V. G. A., & Ruiz, J. F. V. (2018). Physicochemical and rheological properties of a dairy dessert, enriched with chickpea flour. Food, 7, 25–40.

    Article  CAS  Google Scholar 

  • Reyes-Moreno, C., Cuevas-Rodriguez, E. O., Milan-Carrillo, J., Cardenas-Valenzuela, O. G., & Barron-Hoyos, J. (2004). Solid state fermentation process for producing chickpea (Cicer arietinum L.) tempeh flour: Physicochemical and nutritional characteristics of the product. Journal of the Science of Food and Agriculture, 84, 271–278.

    Article  CAS  Google Scholar 

  • Sabanis, D., Makri, E., & Doxastakis, G. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagna. Journal of the Science of Food and Agriculture, 86, 1938–1944.

    Article  CAS  Google Scholar 

  • Sanchez-Vioque, R., Climente, A., Vioque, J., Bautista, J., & Millan, F. (1999). Protein isolate from chickpea (Cicer areitinum L.): Chemical composition, functional properties and protein characterization. Food Chemistry, 64, 237–243.

    Article  CAS  Google Scholar 

  • Sathe, S. K., Ponte, J. G., Rangnekar, P. D., & Salunkhe, D. K. (1981). Effects of addition of great northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. Cereal Chemistry, 58, 97–100.

    Google Scholar 

  • Saxena, A. K., Chadha, M., & Sharma, S. (2003). Nutrients and antinutrients in chickpea (Cicer arietinum L.) cultivars after soaking and pressure cooking. Journal of Food Science and Technology, 40, 493–497.

    Google Scholar 

  • Shehnaz, A., & Theophilus, F. (1975). Effect of insect infestation on the chemical composition and nutritive value of Bengal gram and field bean (Dolichos lablab). Journal of Food Science and Technology, 12, 299–302.

    CAS  Google Scholar 

  • Shere, P. D., Devkatte, A. N., & Pawar, V. N. (2018). Studies on production of functional noodles with incorporation of spinach puree. International Journal of Current Microbiology and Applied Sciences, 7(6), 1618–1628.

    Article  CAS  Google Scholar 

  • Shewry, P. R. (2007). Improving the protein content and composition of cereal grain. Journal of Cereal Science, 46, 239–250.

    Article  CAS  Google Scholar 

  • Simona, M., Paucean, A., Muste, S., & Pop, A. (2015). Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread. Bulletin UASVM Food Science and Technology, 72(1), 41–49.

    Google Scholar 

  • Singh, K. B. (1987). Chickpea breeding. In M. C. Saxena & K. B. Singh (Eds.), The chickpea (pp. 127–162). Wallingford: CAB International.

    Google Scholar 

  • Singh, P. N., & Ram, H. (1990). Effect of phosphorous and sulphur application on protein and amino acid contents in chickpea. Indian Journal of Pulses Research, 3, 36–39.

    Google Scholar 

  • Singh, G., Singh, B., Sharma, S., & Arashdeep, S. (2017a). Development and storage study of maize and chickpea based extruded snacks. International Journal of Current Microbiology and Applied Sciences, 6(10), 4798–4804.

    Article  CAS  Google Scholar 

  • Singh, G., Singh, B., Sharma, S., & Singh, A. (2017b). Development and storage study of maize and chickpea based extruded snacks. International Journal of Current Microbiology and Applied Sciences, 6(10), 4798–4804.

    Article  CAS  Google Scholar 

  • Sofi, S. A., Singh, J., Chhikara, N., & Panghal, A. (2019). Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice-based noodle. Cereal Chemistry, 97(1), 85–94.

    Article  CAS  Google Scholar 

  • Sun-Waterhouse, D., & Wadhwa, S. S. (2014). Industry-relevant approaches for minimising the bitterness of bioactive compounds in functional foods: A review. Food and Bioprocess Technology, 6, 607–627.

    Article  CAS  Google Scholar 

  • Tabil, L. G., Jr., Sokhansanj, S., & Tyler, R. T. (1995). Processing of pulses. In Proceedings of the Pulse Cleaning and Processing Workshop. Agricultural and Bioresource Engineering and the Extension Division, University of Saskatchewan: Saskatoon.

    Google Scholar 

  • Thongram, S., Tanwar, B., Chauhan, A., & Kumar, V. (2016). Physicochemical and organoleptic properties of cookies incorporated with legume flours. Cogent Food & Agriculture, 2(1), 1172–1198.

    Article  CAS  Google Scholar 

  • Tosh, S. M., & Yada, S. (2010). Dietary fibers in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Research International, 43, 450–460.

    Article  CAS  Google Scholar 

  • Ur-Rehman, Z., & Shah, W. H. (1998). Effect of microwave and conventional cooking on some nutrients, antinutrient and protein digestibility of chick-peas (Cicer arietinum L.). Bangladesh Journal of Scientific and Industrial Research, 33, 200–205.

    Google Scholar 

  • Usman, G. O., Ameh, U. E., Alifa, O. N., & Babatunde, R. M. (2015). Proximate composition of biscuits produced from wheat flour and maize bran composite flour fortified with carrot extract. Journal of Nutrition & Food Sciences, 5, 395–397.

    Google Scholar 

  • Van Gastel, A. J. G., Bishaw, Z., Niane, A. A., Gregg, B. R., & Gan, Y. (2006). Chickpea seed production. In S. S. Yadav, R. J. Redden, W. Chen, & B. Sharma (Eds.), Chickpea breeding and management (pp. 417–444). Wallingford: CAB International.

    Google Scholar 

  • Veena, A., Urooj, A., & Puttaraj, S. (1995). Effect of processing on the composition of dietary fibre and starch in some legumes. Nahrung, 39, 132–138.

    Article  CAS  PubMed  Google Scholar 

  • Wadnerkar, D. W., Kaunsale, P. P., & Pawar, Y. M. (1978). Studies on preference of pulse beetle (Callosobruchus maculatus fab.) to some varieties of arhar and gram. Bull Grain and Technology, 16, 122–124.

    Google Scholar 

  • WINA. (2016). World Instant Noodles Association. Retrieved from http://instantnoodles.org/noodles/report.htm

    Google Scholar 

  • Withana-Gamage, T. S., Wanasundara, J. P. D., Pietrasika, Z., & Shand, P. J. (2011). Physicochemical, thermal and functional characterization of protein isolates from kabuli and desi chickpea (Cicer arietinum L.): A comparative study with soy (Glycine max) and pea (Pisum sativum L.). Journal of Science of Food and Agriculture, 91, 1022–1031.

    Google Scholar 

  • Wood, J. A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 49, 128–133.

    Article  CAS  Google Scholar 

  • Wood, J. A., & Grusak, M. A. (2007). Nutritional value of chickpea. In S. S. Yadav, R. J. Redden, W. Chen, & B. Sharma (Eds.), Chickpea breeding and management (pp. 101–142). Wallingford: CAB International.

    Chapter  Google Scholar 

  • Yadav, R. B., Yadav, B. S., & Dhull, N. (2012). Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits. Journal of Food Science and Technology, 49(2), 207–213.

    Article  CAS  PubMed  Google Scholar 

  • Zamora, A. F., & Fields, M. L. (1979). Nutritive quality of fermented cowpeas and chickpeas. Journal of Food Science, 44, 234–236.

    Article  CAS  Google Scholar 

  • Zhao, Y. H., Manthey, F. A., Chang, S. K. C., Hou, H.-J., & Yuan, S. H. (2005). Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. Journal of Food Science, 70(6), 371–376.

    Article  Google Scholar 

  • Zhao, S., Zhang, L., Gao, P., & Shao, Z. (2009). Isolation and characterization of the isoflavones from sprouted chickpea seeds. Food Chemistry, 114, 869–873.

    Article  CAS  Google Scholar 

  • Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., Niaz, A., & Bhanger, M. I. (2007). Nutritional and compositional study of desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry, 105, 1357–1363.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science and Technology, Jammu, India

    Sajad Ahmad Sofi, Shafia Ashraf & Isha Gupta

  2. Department of Food Science and Technology, Government Degree College Boys, Baramulla, India

    Khalid Muzaffar

  3. Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, India

    Shabir Ahmad Mir

Authors
  1. Sajad Ahmad Sofi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Khalid Muzaffar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Shafia Ashraf
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Isha Gupta
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Shabir Ahmad Mir
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. School of Engineering, University of Guelph, Guelph, ON, Canada

    A. Manickavasagan

  2. School of Engineering, University of Guelph, Guelph, ON, Canada

    Praveena Thirunathan

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Sofi, S.A., Muzaffar, K., Ashraf, S., Gupta, I., Mir, S.A. (2020). Chickpea. In: Manickavasagan, A., Thirunathan, P. (eds) Pulses. Springer, Cham. https://doi.org/10.1007/978-3-030-41376-7_4

Download citation

Publish with us

Policies and ethics

Search

Navigation