Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

@article{RachwaRosiak2015ChickpeasCompositionNV,
  title={Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review},
  author={Danuta Rachwa-Rosiak and Ewa Nebesny and Grażyna Budryn},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2015},
  volume={55},
  pages={1137 - 1145}
}
Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is characterized by a high content of protein, fat, vitamins, fiber, and a lower content of carbohydrates than flour of wheat. Chickpeas may contain antinutritional compounds that can impair utilization of the nutrients by people. Heat treatment is an effective method to increase the amount of protein available for intestinal digestibility. Adding chickpeas to a foodstuff can increase their nutritional value… Expand
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