Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, Summya Rashid, Sawinder Kaur, Nemat Ali, Prince Chawla, Minaxi Sharma

Research output: Journal PublicationReview articlepeer-review

7 Citations (Scopus)

Abstract

Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein's nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea's potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

Original languageEnglish
Article number5173736
JournalJournal of Food Biochemistry
Volume2024
DOIs
Publication statusPublished - 2024
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology

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