Other uses of chickpea

Abstract

This chapter will develop topics related to the macronutrient and micronutrient composition of chickpea, the different treatments used to increase the availability of its nutrients and the wide variety of food products that are made from this legume. Attention will be paid mainly to the bioactive compounds present in chickpea and the health benefits associated with these compounds. Phenolic compounds are mainly located in the chickpea integument, this being a by-product of the industry that is currently discarded or marketed at very low cost. Studies will be presented that show that chickpea tegument has an interesting nutritional profile, with a high content of phenolic compounds with antioxidant activity, in addition to dietary fiber, vitamins and minerals. Another by-product of the industry will also be mentioned, formed by the set of chickpea grains that are not marketed together with the whole grains, because they are broken or have a different color, and that also constitute masses of high nutritional value and low commercial value. Both by-products represent new uses that can be given to chickpea in addition to the traditional ones, offering new economic and sustainable alternatives to be used by the food industry.