Nutraceutical properties, biological activities, and industrial applications of chickpea protein

Abstract

The demand for protein has increased over last few years. Plant-based proteins are appreciated to meet the increasing demand of proteins than animal protein with the growing population worldwide. Pulses are one of the good sources of protein. Chickpea is one of the oldest and most cultivated legume crops consumed as source of protein. Chickpeas can be classified into two types named as ‘kabuli’ and ‘desi’ on the basis of their physical parameters. They are recognized as a valuable dietary protein source due to their sufficient biological value, and protein bioavailability. Chickpeas contain a variety of bioactive compounds, including isoflavones and phenolic acid. Generally, chickpea and pulses serve as viable options for functional and nutritional proteins. Chickpea proteins are considered as the best alternative to animal proteins with high amino acid profile and cost effectiveness. They are significant in academic and food business domains. Chickpea protein isolates are commonly identified as having a minimum protein content of 90% on a dry weight basis. They offer excellent functional and therapeutic potential in mitigating various health ailments. Chickpea protein is also used in production of value-added products in various food industries including baking industries, meat industry, infant formula and nutraceutical industries. This review explores the production, nutritional composition, health perspectives and industrial applications of chickpea protein.

KEYWORD:

• Chickpea protein
• protein isolates
• nutrition
• food applications
• health perspectives

REVIEWING EDITOR:

• M. Luisa Escudero-Gilete, Nutrition and Bromatology, Universidad de Sevilla, Spain

SUBJECTS:

• Food Analysis
• Substitutes - Food Chemistry
• Medical Sociology
• Food
• Food and Beverage Management

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Notes on contributors

Sidra Akram

Sidra Akram is a researcher in the department of Nutritional sciences. She has authored 4 publications in international journals. Her preliminary research focuses on extraction bioactive components. She has preliminary work on development of value added products enriched with iron to combat iron deficiency in women. She is currently working on improving community health through nutritional counseling.

Muhammad Faizan Afzal

Muhammad Faizan Afzal is a young Food Science and Nutrition researcher. He has authored 15 papers in various international journals. His preliminary research focuses on extraction and enrichment of bioactive components. He has preliminary work on development of value-added products. He is currently working on enrichment of edible oils using green technologies.

Kainat Anwer

Kainat Anwer is a young, motivated and goal-oriented Nutritionist and Public Health researcher. She has authored in 3 papers which published in different international Journals. Her basic research based on socioeconomic factors effecting the public health. Her primary work was on Intermittent fastening and its co relationship with CVD and GDM. The main focus was on Cardiometabolic diseases. Currently she is a student of Ph.D. in a Public university in Nutritional Sciences department.

Laiba Farman

Laiba Farman is M.Phil. scholar in the department of applied chemistry at University of Agriculture, Faisalabad. She has working on development of nanoparticles and encapsulation of bioactive components.

Muhammad Zubair

Muhammad Zubair is motivated and goal-oriented PhD scholar in department of Nutritional sciences. He has published 5 papers in different international Journals. His basic research based on preventing Diabetes by using bioactive compounds enrich value added products.

Safura Kousar

Safura Kousar is a dedicated PhD student with a passion for advancing knowledge in her field. With a keen interest in research, Safura has authored and co-authored a total of 13 papers, showcasing her commitment to scholarly inquiry and academic excellence. Her contributions to the academic community have been significant, with her papers making valuable contributions to the advancement of knowledge in her field. Safura is poised to make even greater contributions to her field in the years to come.

Touseef Iqbal

Dr. Touseef Iqbal has a PhD in Food and Nutrition subject from the Dept. of Food science and Human Nutrition at University of veterinary and animal sciences, Lahore. Dr. khan served as Head of the department (Nutrition) from 2019 to 2023 at Afro-Asian Institute Lahore. He is currently working as a faculty for BS Human Nutrition and Dietetics program at Dept. Of public health, institute of social and cultural studies, University of the Punjab. He has research interests in phytochemistry, extraction and characterization of bioactive compounds, Nutraceutical and Sports nutrition. He is expanding his thoughts nutrigenomics and personalized nutrition.

Waseem Khalid

Dr. Waseem Khalid working as Assistant Professor at the University Institute of Food Science & Technology, The University of Lahore, Pakistan. Waseem completed BS, MS, and Ph.D. in Food Technology from Government College University, Faisalabad, Pakistan, and obtained 1st position in both examinations. He also worked as Lecturer, at Government College University Faisalabad, Pakistan. His areas of interest for teaching and research include Raw Meat, Meat products, Irradiation, Functional Food, Plant-based Food, and Halal Food. He authored more than 145 articles and book chapters published in top-tier journals and conference proceedings. Currently, he is trying to develop sustainable food in Pakistan.

Mohammed Ahmed Elawad

Mohammed Ahmed Elawad has completed his Ph.D. from University of Khartoum, Khartoum, Sudan since 2012 in Public Health. He became assistant professor in University of Khartoum in 2012. He moved to work at Health Sciences College at Al-Leith, Umm Al-Qura University, Saudi Arabia and he is appointed as the head of the Department of Public Health. He has published many scientific researches in the field of public health and epidemiology.

Alshebli Ahmed

Alshebli Ahmed PhD from Khartoum University, Sudan, 2017. Presently he has been working as assistant professor in department in Public Health in Health Sciences College at Al-Leith, Umm Al-Qura University, Saudi Arabia Research interest: Public Health, Environmental Health and Occupational Health Is an active researcher in the Public Health and Environmental Health. He has published more than 24 scientific papers in international and ISI journals He has 26 years’ experience in both teaching and research activities. He has participated in several International, National conference, symposiums, workshops.

Muhammad Zubair Khalid

Muhammad Zubair Khalid is a young Food Science researcher. He has authored and co-authored 50 papers in various international journals. His preliminary research focuses on Extraction of Phytoconstituents from Agro Wastes. He has preliminary worked on clean label extraction technique. He is currently working on waste management and green extraction technologies.

Felix Kwashie Madilo

Felix Kwashie Madilo is a lecturer in the Food Science and Technology Department of Ho Technical University, Volta Region, Ghana. He is a Faculty of Applied Sciences and Technology board member and a member of Faculty Seminar, Workshop and Durbar committee. He also worked as a visiting researcher and a lecturer at the University of Zuĺuland, South Africa. His research interest includes but not limited to Food Microbiology, Food Fermentation, Food Safety and Hygiene, Food Quality and Management, and Food Processing and Preservation.