Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars

Abir Mokni Ghribi, Ines Maklouf, Christophe Blecker, Hamadi Attia and Souhail Besbes*

Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars.

Chickpea is considered as healthy vegetarian food due to its beneficial nutritional profile and medicinal properties. Indeed, the chemical composition of chickpea flour shows that the seed is a good and inexpensive source of proteins, dietary fibers, carbohydrates and vitamins. Chickpea protein quality is superior to other legumes such as pigeon pea, black gram and green gram. From the medicinal standpoint, earlier studies have reported that chickpea seeds are used for the treatment of bronchitis, liver and skin diseases and inflammation of the ear. Chickpea is also considered as a hypocholesterolemic agent. Thus, chickpea flour has been proven to play an important role in health problems such as hypertension.

Despite the existence of published works.5,16,19 describing the chemical and nutritional composition of chickpea, information about Tunisian cultivar is lacking. Thus, the present study is investigated not only to characterize Tunisian chickpea cultivar but also to explore the technological properties for the effective application of flours in many food formulations as
meat products to reduce fat content. Moreover, to the best of our knowledge, only a few studies have investigated the properties of whole legume flour. In fact, the tested legume flour was usually prepared after removing lipids and kernel skin.
This study will promote the culture of chickpea for the local consumption and fractionation of this agro-resource for the production of local food ingredients as proteins.


Adv Food Technol Nutr Sci Open J
. 2015; 1(2): 38-47. doi: 10.17140/AFTNSOJ-1-107

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