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

Figures & data

Table 1. Amino acid profile of chickpea protein in Kabuli and Desi cultivars.

Amino acid profile	Kabuli chickpea	Desi chickpea	References
Total non-essential amino acids	(g/100g of proteins)		(Ghribi et al., 2015; Iqbal et al., 2006)
Cystine	0.8	0.6
Proline	3.0	3.6
Glycine	3.9	3.9
Alanine	3.5	4.1
Serine	7.3	5.4
Arginine	8.8	8.9
Aspartic acid	11 .3	10.7
Glutamic acid	16.7	14.9
Total Essential amino acids	(g/100g of proteins)
Methionine	1.1	1.4
Histidine	2.7	3.3
Tyrosine	6.9	2.8
Threonine	4.0	4.0
Leucine	2.5	4.2
Isoleucine	5.2	4.8
Valine	3.2	4.7
Phenylalanine	4.5	5.8
Lysine	7.6	7.3
Arginine	8.0	8.5

Figure 1. Potential health benefits of chickpea protein.

Figure 2. Industrial applications of chickpea proteins.

Table 2. Food applications of chickpea proteins.

Ingredients (chickpeas)	Food products	Improvements	References
Chickpea flour	Puff snakes Pasta Bread	Improve protein content and quality High organoleptic properties Gluten free	(Grasso et al., 2022; Nartea et al., 2023)
Chickpea protein	Infant formulas Meat products	High nutritional quality Nutraceutical properties Good emulsion stability index	(Grasso et al., 2022; Kaur & Prasad, 2021)
Chickpea protein isolate	Merguez sausage Noodles	Low lipid oxidation High organoleptic properties Stability of color High antioxidant properties	(Sofi et al., 2020; Wang et al., 2023)
Chickpea protein hydrolytes	Sourdough bread	High α-galactosides content Low phytic acid	(Xing et al., 2020)
Chickpea protein concentrate	Crackers Cheese	High functional properties High physicochemical, nutritional and sensory properties	(Gangola et al., 2022; Grasso et al., 2023)

Ghribi, A. M., Maklouf, I., Blecker, C., Attia, H., & Besbes, S. (2015). Nutritional and compositional study of Desi and Kabuli chickpea (Cicer Arietinum L.) flours from Tunisian cultivars. Advanced in Food Technology and Nutritional Sciences - Open Journal, 1(2), 38–47. https://doi.org/10.17140/AFTNSOJ-1-107

 Google Scholar

Iqbal, A., Ateeq, N., Khalil, I. A., Perveen, S., & Saleemullah, S. (2006). Physicochemical characteristics and amino acid profile of chickpea cultivars grown in Pakistan. Journal of Foodservice, 17(2), 94–101. https://doi.org/10.1111/j.1745-4506.2006.00024.x

 Google Scholar

Grasso, N., Lynch, N. L., Arendt, E. K., & O’Mahony, J. A. (2022). Chickpea protein ingredients: A review of composition, functionality, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(1), 435–452. https://doi.org/10.1111/1541-4337.12878

 PubMed Web of Science ®Google Scholar

Nartea, A., Kuhalskaya, A., Fanesi, B., Orhotohwo, O. L., Susek, K., Rocchetti, L., & Papa, R. (2023). Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties. Comprehensive Reviews in Food Science and Food Safety, 22(3), 1953–1985.

 PubMed Web of Science ®Google Scholar

Kaur, R., & Prasad, K. (2021). Technological, processing and nutritional aspects of chickpea (Cicer arietinum)-A review. Trends in Food Science and Technology. 109, 448–463. https://doi.org/10.1016/j.tifs.2021.01.044

 Web of Science ®Google Scholar

Sofi, S. A., Singh, J., Chhikara, N., & Panghal, A. (2020). Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle. Cereal Chemistry, 97(1), 85–94. https://doi.org/10.1002/cche.10192

 Web of Science ®Google Scholar

Wang, Y., Yuan, J. J., Li, K., Chen, X., Wang, Y. T., & Bai, Y. H. (2023). Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications. Food Chemistry, 404(Pt A), 134585. https://doi.org/10.1016/j.foodchem.2022.134585

 PubMedGoogle Scholar

Xing, Q., Dekker, S., Kyriakopoulou, K., Boom, R. M., Smid, E. J., & Schutyser, M. A. (2020). Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation. Innovative Food Science & Emerging Technologies, 59, 102269. https://doi.org/10.1016/j.ifset.2019.102269

 Web of Science ®Google Scholar

Gangola, M. P., Ramadoss, B. R., Jaiswal, S., Fabek, H., Tulbek, M., Anderson, G. H., & Chibbar, R. N. (2022). Nutritional composition and in vitro starch digestibility of crackers supplemented with faba bean whole flour, starch concentrate, protein concentrate and protein isolate. Foods (Basel, Switzerland), 11(5), 645. https://doi.org/10.3390/foods11050645

 PubMed Web of Science ®Google Scholar

Grasso, N., Bot, F., Roos, Y. H., Crowley, S. V., Arendt, E. K., & O’Mahony, J. A. (2023). Plant-based alternatives to cheese formulated using blends of zein and chickpea protein ingredients. Foods (Basel, Switzerland), 12(7), 1492. https://doi.org/10.3390/foods12071492

 PubMed Web of Science ®Google Scholar