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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #418714
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, functionalities, and food applications

Author
item KUMAR, NANDAN - Kansas State University
item HONG, SHAN - Kansas State University
item ZHU, YI - Pepsico
item GARAY, ANTONIO - Pepsico
item YANG, JUN - Pepsico
item HENDERSON, DOUGLAS - Pepsico
item ZHANG, XIN - Pepsico
item Xu, Yixiang
item LI, YONGHUI - Kansas State University

Submitted to: Comprehensive Reviews in Food Science and Food Safety
Publication Type: Review Article
Publication Acceptance Date: 2/12/2025
Publication Date: 3/6/2025
Citation: Kumar, N., Hong, S., Zhu, Y., Garay, A., Yang, J., Henderson, D., Zhang, X., Xu, Y., Li, Y. 2025. Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, functionalities, and food applications. Comprehensive Reviews in Food Science and Food Safety. 24(2). Article e70152. https://doi.org/10.1111/1541-4337.70152.
DOI: https://doi.org/10.1111/1541-4337.70152

Interpretive Summary: .

Technical Abstract: Chickpeas (Cicer arietinum L.) are globally valued legume known for their affordability, nutritional significance, and health benefits. They are rich in protein, fiber, vitamins, and minerals such as iron, zinc, folate, and magnesium. This review comprehensively explores the chemical composition of chickpeas and their functional properties, focusing on macronutrients, micronutrients, phytochemicals, and antinutritional factors. It also delves into the potential health benefits of bioactive compounds and peptides derived from chickpeas, highlighting their roles in various physiological functions and applications. The exceptional functional properties of chickpea proteins, including gel formation, texture enhancement, emulsification, and fat/water binding, make them ideal ingredients for diverse food products. Their versatility allows them to be used in various forms (isolates, concentrates, textured proteins), contributing to the development of a wide range of plant-based foods, nutritional supplements, and gluten-free options. While chickpeas contain some anti-nutrients like phytates, lectins, and enzyme inhibitors, effective processing methods can significantly reduce their potential negative effects. This review provides valuable insights, emphasizing the novel contributions and enhanced understanding it brings to the scientific community and food industry. By bridging compositional data with physiological implications, the review reinforces the pivotal role of chickpeas as a dietary component, enriching the existing scientific literature on this essential legume.