Abstract
SummaryChickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17–22%) that can be dry‐ or wet‐extracted. The application of chickpea proteins as food ingredients is still in the early stages, where their properties and how they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in processing, characteristics and applications of chickpea proteins. Nutritionally, these proteins have various biological activities, adequate levels of essential amino acids and protein digestibility. Technologically, their bland flavour, neutral taste and light colour make them suitable ingredients for new products development including noodles, breads, cookies and sausages. Chickpea proteins and particularly hydrolysates are a promising alternative to be used more broadly as functional ingredients.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
