Chickpea, composition and processing technologies

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.