Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

Abstract

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I‐converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value‐added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant‐based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.

Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours

“…potassium, calcium, magnesium, iron and zinc) 1,2 . Several possible health benefits of the intake of chickpea in daily diet have been reported in the literature, including the positive impacts on type 2 diabetes, obesity, hypertension, cardiovascular diseases and colorectal cancer 1,3 …”

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

“…Yağcı, Altan, and Doğan (2020) also produced a wholesome extruded snack product using chickpea–yogurt-based blends, and the resulting snack contained high protein content and fiber with reduced beany flavor and antinutritional factors. Apart from this research, several studies incorporated pulse proteins into puffed extruded products and studied their physicochemical and sensory characteristics. − …”

Chickpea (Cicer arietinum L.) as a Source of Essential Fatty Acids – A Biofortification Approach

“…Adiponectin is a hormone that prevents type two diabetes and atherosclerosis (Achari and Jain, 2017). A randomized cross-over clinical trial with diabetic patients (n = 32) served with a chickpea diet (substituting two servings of red meat) increased levels of adiponectin in all patients (Mirmiran et al, 2019;Acevedo Martinez et al, 2021). Additionally, a study with diabetic rats has demonstrated reduced blood glucose and triglyceride levels upon feeding 400 mg/kg of aqueous and methanol-based doses of chickpea diets (Yagi and Yagi, 2018).…”