Legumes are an important source of proteins, carbohydrates,
vitamins, minerals, and dietary fiber. Chickpea is one of the most
consumed legumes in the world. It is an affordable food product for
people who cannot get animal protein, giving them a nutritious
substitute in their diet. As such, Handbook of Chickpeas:
Nutritional Value, Health Benefits and Management discusses the
current information regarding the nutritional value of chickpea.
Following this, the authors highlight the nutritional value of
domesticated Kabuli chickpeas used in different forms, as well as
the impact of different factors which regulate the nutritional
value. The authors then explore the nutritional value, health
benefits, and uses of desi chickpeas in comparison to Kabuli
chickpeas. Current information is presented regarding the amino
acid profile and nutritional protein quality in raw and processed
chickpea seeds and flours, the health or nutraceutical effects of
chickpea protein isolates, hydrolysates or bioactive peptides and
the generation of selenized proteins during sprouting and their
antioxidant and anticancer potential. The demand for gluten-free
products is increasing since the prevalence of gluten-related
disorders is rising. As such, chickpea is studied in the context of
replacing wheat/gluten in some types of gluten-free food to improve
the quality of the gluten-free diet. Chickpea is also studied as a
dairy-product substitute since it represents a good source of
protein, iron, and fiber. Chickpeas are composed of interesting
amounts of protein, fibers, iron, zinc, and others, arousing
interest by vegetarians. Therefore, the use of chickpeas is studied
as an important ingredient in a vegetarian diet to contribute to
nutritional quality. The authors present the way in which legume
proteins can be used to fortify some foods to increase nutritional
value and balance amino acid content. The most important of these
foods are bakery products. Current information related to starch
digestion and glycemic index of raw/processed chickpea flours and
starch isolates, undigested carbohydrates content in raw/processed
chickpea and health effects of chickpea digestible and undigestible
carbohydrates is also presented. Chickpea seeds are vulnerable,
both in the field and in storage conditions to attack by several
insect pests of economic importance, whereby infested grains lose
their viability. Therefore, basic steps in order to control insects
in warehouse or processing plants that must be followed are:
monitoring for infestation detection, identification of the problem
and insect control measures. Traditionally, preferred control
options are carbamate and pyrethroid sprays as soon as the
threshold has been reached, as insects grow rapidly and a few days
delay in spraying can result in major crop damage and increased
difficulty in control. The final study proposes that chickpea
protease inhibitor concentrates exerted anti-genotoxic effects on
LNCaP cells, supporting previous findings that Bowman-Birk
inhibitors and protease inhibitors have a protective effect on
oxidative damage. Chickpea may therefore play a role in prostate
cancer prevention, however, further research is needed to fully
understand the molecular mechanisms involved.
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