Chickpea, composition and processing technologies

D. del R. Moguel-Concha; J. E. Borges-Martínez; M. S. Cid-Gallegos; D. I. Tellez-Medina; C. Jiménez-Martínez

Chickpea, composition and processing technologies

D. del R. Moguel-Concha, J. E. Borges-Martínez, M. S. Cid-Gallegos, D. I. Tellez-Medina, C. Jiménez-Martínez

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Chickpea is one of the most important grain legumes consumed globally due to its protein and carbohydrate nutritional elements, low lipid content, and a good source of vitamins and minerals. Like other pulses, chickpeas have some components denominated non-nutritional factors, which can be reduced or eliminated by different processes. However, technologies for the treatment of legumes also improve the concentration of some compounds with beneficial effects for human health; for instance, processing enhances the content of protein, bioactive components or secondary metabolites, and the starch’s digestibility.

Original language	English
Title of host publication	Super and Nutraceutical Foods
Subtitle of host publication	Composition and Technology
Publisher	Nova Science Publishers, Inc.
Pages	149-162
Number of pages	14
ISBN (Electronic)	9781536192810
State	Published - 12 Feb 2021

Keywords

Bioactive compounds
Chickpea
Technologies

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Cite this

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AU - Moguel-Concha, D. del R.

AU - Borges-Martínez, J. E.

AU - Cid-Gallegos, M. S.

AU - Tellez-Medina, D. I.

AU - Jiménez-Martínez, C.

PY - 2021/2/12

Y1 - 2021/2/12

N2 - Chickpea is one of the most important grain legumes consumed globally due to its protein and carbohydrate nutritional elements, low lipid content, and a good source of vitamins and minerals. Like other pulses, chickpeas have some components denominated non-nutritional factors, which can be reduced or eliminated by different processes. However, technologies for the treatment of legumes also improve the concentration of some compounds with beneficial effects for human health; for instance, processing enhances the content of protein, bioactive components or secondary metabolites, and the starch’s digestibility.

AB - Chickpea is one of the most important grain legumes consumed globally due to its protein and carbohydrate nutritional elements, low lipid content, and a good source of vitamins and minerals. Like other pulses, chickpeas have some components denominated non-nutritional factors, which can be reduced or eliminated by different processes. However, technologies for the treatment of legumes also improve the concentration of some compounds with beneficial effects for human health; for instance, processing enhances the content of protein, bioactive components or secondary metabolites, and the starch’s digestibility.

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KW - Chickpea

KW - Technologies

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SP - 149

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BT - Super and Nutraceutical Foods

PB - Nova Science Publishers, Inc.

ER -

Chickpea, composition and processing technologies

Abstract

Keywords

UN SDGs

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