Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)

Abstract

Chickpea (Cicer arietinum L.), an annual plant of the family Fabaceae is mainly grown in semiarid and temperate regions. Among pulses, cultivated worldwide chickpeas are considered an inexpensive and rich source of protein. Chickpea is a good source of protein and carbohydrate, fiber, and important source of essential minerals and vitamins. The quality of protein is better among other pulses. Consumption of chickpeas is related to beneficial health outcomes. Dietary peptides from the protein of chickpeas gaining more attention. Peptides can be obtained through acid, alkali, and enzymatic hydrolysis. Among all these, enzymatic hydrolysis is considered safe. Various enzymes are used for the production of peptides, i.e., flavorzyme, chymotrypsin, pepsin, alcalase, papain, and trypsin either alone or in combinations. Chickpea hydrolysate and peptides have various bioactivity including angiotensin 1-converting enzyme inhibition, digestive diseases, hypocholesterolemic, CVD, antioxidant activity, type 2 diabetes, anti-inflammatory, antimicrobial, and anticarcinogenic activity. This review summarizes the nutritional composition and bioactivity of hydrolysate and peptides obtained from chickpea protein. The literature shows that chickpea peptides and hydrolysate have various functional activities. But due to the limited research and technology, the sequences of peptides are unknown, due to which it is difficult to conduct the mechanism studies that how these peptides interact. Therefore, emphasis must be given to the optimization of the production of chickpea bioactive peptides, in vivo studies of chickpea bioactivity, and conducting human study trials to check the bioactivity of these peptides and hydrolysate.

A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health

“…While it is known that other plants contain BPs with beneficial effects, there is little research looking at them being directly used in human and other animal studies when compared to soybean. Pea, chickpea, and mung bean have all been found to have peptides with anti-inflammatory, anticancer, and antioxidant activities and reducing hypertension, cholesterol levels, and some chronic diseases [2,54,78,[93][94][95]. After soy, pea has been used the most for human studies.…”

Assessment of Microbial and Physicochemical Properties of Pasta Prepared Using Buckwheat, Chickpea Flour

“…L) is the third most important pulse crop rich in protein content, dietary fiber, essential minerals, vitamins and have low glycemic index. Intake of chickpea proves beneficial effects in terms of lowering the glucose level, cardio-vascular diseases, cancer, hypertension, cholesterol" [7]. These beneficial effects can be better utilized for the development of low cost food products for overall good health [8].…”

The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions

“…This is mainly due to the fact that their properties and how they interact within food matrices were scarcely studied, especially compared to other legume proteins such as soybean or pea proteins [7]. Both the emerging interest in chickpea proteins as a matrix in functional foods [8,9] and the fact that chickpeas are not only a sustainable protein source but also contribute to soil health and climate resilience [5,10] prompted us to use these proteins in the present study.…”