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Pulses pp 55-76 | Cite as

Chickpea

  • Sajad Ahmad Sofi
  • Khalid Muzaffar
  • Shafia Ashraf
  • Isha Gupta
  • Shabir Ahmad Mir
Chapter
  • 54 Downloads

Abstract

Chickpea (Cicer arietinum L.), a legume crop belonging to the Fabaceae family, is consumed all over the world, especially in Afro-Asian countries. Chickpea is the third pulse crop in production in the world after dry beans and field beans. There is an increasing demand for chickpea because it has a high nutritional value and is a cheap source of protein with potentially health-beneficial phytochemicals (Wood and Grusak 2007). Chickpea seeds are used in the form of mature dry seeds as a popular snack food, whether whole or split (dhal), or as a flour that is used as a supplement in weaning food mixes, breads, and biscuits (Alajaji and ElAdawy 2006).

Keywords

Chickpea Cicer arietinum L. Processing Dehulling Protein isolation Chickpea bread Chickpea spaghetti Chickpea biscuit 

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© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Sajad Ahmad Sofi
    • 1
  • Khalid Muzaffar
    • 2
  • Shafia Ashraf
    • 1
  • Isha Gupta
    • 1
  • Shabir Ahmad Mir
    • 3
  1. 1.Division of Food Science and TechnologySher-e-Kashmir University of Agricultural Science and TechnologyJammuIndia
  2. 2.Department of Food Science and TechnologyGovernment Degree College BoysBaramullaIndia
  3. 3.Department of Food Science and TechnologyGovernment College for WomenSrinagarIndia

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