Chickpea – nutritional quality and role in alleviation of global malnourishment

Gangola, M and Baga, M and Gaur, P M and Chibbar, R N (2014) Chickpea – nutritional quality and role in alleviation of global malnourishment. Legume Perspectives (3). pp. 33-35. ISSN 2340-1559

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Abstract

Chickpea (Cicer arietinum L.) constitute a well-balanced source of carbohydrates, proteins, vitamins and minerals essential to combat malnourishment in human populations. The various seed constituents show large variations in abundance between genotypes, which allow selection of lines for both calorie-rich and calorie-reduced diets. Chickpea with a high protein content combined with high digestibility is preferred in diets where food is scarce. In diets of affluent cultures, chickpeas with good vitamin, fatty acid and mineral balance combined with low digestibility would have a preference. The major challenges in chickpea improvement are development of region-specific genotypes with reduced content of anti-nutritional constituents such as the raffinose family of oligosaccharides. This improvement would encourage a wider use of chickpea-based diets around the world.

Item Type:	Article
Divisions:	RP-Grain Legumes
CRP:	CGIAR Research Program on Grain Legumes
Uncontrolled Keywords:	carbohydrates, proteins, minor components, carbohydrate digestibility, malnourishment
Subjects:	Mandate crops > Chickpea
Depositing User:	Mr B K Murthy
Date Deposited:	05 Feb 2015 03:46
Last Modified:	05 Feb 2015 03:46
URI:	http://oar.icrisat.org/id/eprint/8527
Official URL:
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

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