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Achievements and challenges in improving nutritional quality of chickpea

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Relation http://oar.icrisat.org/9241/
http://ils.nsseme.com/assets/LegumPerspect3.pdf
 
Title Achievements and challenges in improving nutritional quality of chickpea
 
Creator Gaur, P M
Samineni, S
Sajja, S
Chibbar, R N
 
Subject Chickpea
 
Description Chickpea (Cicer arietinum L.) grains are an excellent source of protein, carbohydrates, minerals, vitamins, dietary fibre, folate, β-carotene and health
promoting fatty acids. Their consumption
provides consumers with a variety of
nutritional and health benefits. Limited
breeding efforts have been made on nutritional quality traits of chickpea.
Potential exists for further enhancing
contents of protein, minerals (iron and zinc),
folate and β-carotene and reducing the
contents of flatulence causing raffinose
family of oligosaccharides (RFOs).

The desi types account for about 80% to
85% of the global chickpea area and largely
grown in South Asia, Eastern Africa, and
Australia and mainly consumed in South
Asia. Though the total chickpea area under
kabuli type is less (15 to 20%), the
production and consumption of kabuli type
is globally more wide spread than the desi
types. Chickpeas are mainly used for human
consumption and a very small proportion as
animal feed. The dry chickpea grains are used
whole (after soaking and/or cooking,
roasting or parching) or dehulled to make
splits (dal) or ground to produce flour (besan).

The soaked/cooked chickpea grains are used
in salads, making vegetable curries (Chhole)
and several other preparations, such as falafel
(deep fried balls or patties) and hummus
(chickpea dip or spread). The chickpea flour
is used in making a wide variety of snack
foods, soups, sweets, and condiments
besides being mixed with wheat flour to
make Indian bread (roti or chapati). Invariably,
splits (dal) and flour are made from desi type,
while hummus is made from kabuli type.
Chickpea leaves are used as leafy vegetable
and immature green grains are eaten raw or
after roasting and also used as vegetable.
 
Publisher International Legume Society (ILS)
 
Date 2015-09
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/9241/1/Slide%201.pdf
Gaur, P M and Samineni, S and Sajja, S and Chibbar, R N (2015) Achievements and challenges in improving nutritional quality of chickpea. Legume Perspectives (09). pp. 31-33. ISSN 2340-1559