Abstract
Chickpea (Cicer arietinum L.) is a small annual plant with green pods and toothed leaflets. It has the status of an important winter seed legume crop in the Indo-Pakistan subcontinent, where it is commonly known as gram, Channa, or Chhola. Young plants and green pods are eaten like spinach. The green seeds are cooked as a vegetable; mature seeds are used as dry pulse, parched, boiled, fried, or in various dishes. Dhal is the split chickpea seed, without the coat, and is eaten cooked in a thick soup. The flour is used in many bakery products, sweets, and ceremonial dishes. It is a good source of carbohydrates, vitamins, and minerals (Duke 1980). It is rich in protein, 22% (Jambunathan and Singh 1979) and is fed to animals to obtain animal protein.
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© 1990 Springer-Verlag Berlin Heidelberg
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Altaf, N., Ahmad, M.S. (1990). Chickpea (Cicer arietinum L.). In: Bajaj, Y.P.S. (eds) Legumes and Oilseed Crops I. Biotechnology in Agriculture and Forestry, vol 10. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-74448-8_5
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DOI: https://doi.org/10.1007/978-3-642-74448-8_5
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