The effect of chickpeas metabolites on human diseases and the application of their valuable nutritional compounds suitable for human consumption

Abstract

Legumes provide a major portion of protein and calories in the diet of many people around the world. Among different legumes, chickpeas have higher bioavailability and protein. Legumes are the second most important source of human food after the cereal family. Among them, chickpea with 15 to 25% of protein rich in essential amino acids such as arginine, leucine, isoleucine, lysine, valine, threonine, meotine and cysteine, phenylalanine and tyrosine, this plant causes fertility due to nitrogen fixation. The content chickpea is not only a source of protein, but also a source of dietary fiber, resistant starch, polyunsaturated fatty acids, vitamins and minerals, especially folate, calcium, magnesium and potassium. Regarding chickpea milk, plant milk consumers have accepted chickpea extract well. Due to the effective compounds, it is necessary to study the process of human health. In this research, the evaluation of published articles was used and the extracts of these studies were used to compile this article. Reading this article inspires the reader with a favorable view about planting peas in the field and their properties in the body. It is recommended that according to the properties of chickpeas, food industry researchers, plant breeding researchers and other related experts should provide more extensive research works to identify its useful aspects for the healthy and organic production of this valuable plant. Finally, it should be seriously included in the household basket to have a healthy human body.