<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "Achievements and challenges in improving nutritional quality of chickpea"^^ . "Chickpea (Cicer arietinum L.) grains are an excellent source of protein, carbohydrates, minerals, vitamins, dietary fibre, folate, β-carotene and health\r\npromoting fatty acids. Their consumption\r\nprovides consumers with a variety of\r\nnutritional and health benefits. Limited\r\nbreeding efforts have been made on nutritional quality traits of chickpea.\r\nPotential exists for further enhancing\r\ncontents of protein, minerals (iron and zinc),\r\nfolate and β-carotene and reducing the\r\ncontents of flatulence causing raffinose\r\nfamily of oligosaccharides (RFOs).\r\n\r\nThe desi types account for about 80% to\r\n85% of the global chickpea area and largely\r\ngrown in South Asia, Eastern Africa, and\r\nAustralia and mainly consumed in South\r\nAsia. Though the total chickpea area under\r\nkabuli type is less (15 to 20%), the\r\nproduction and consumption of kabuli type\r\nis globally more wide spread than the desi\r\ntypes. Chickpeas are mainly used for human\r\nconsumption and a very small proportion as\r\nanimal feed. The dry chickpea grains are used\r\nwhole (after soaking and/or cooking,\r\nroasting or parching) or dehulled to make\r\nsplits (dal) or ground to produce flour (besan).\r\n\r\nThe soaked/cooked chickpea grains are used\r\nin salads, making vegetable curries (Chhole)\r\nand several other preparations, such as falafel\r\n(deep fried balls or patties) and hummus\r\n(chickpea dip or spread). The chickpea flour\r\nis used in making a wide variety of snack\r\nfoods, soups, sweets, and condiments\r\nbesides being mixed with wheat flour to\r\nmake Indian bread (roti or chapati). Invariably,\r\nsplits (dal) and flour are made from desi type,\r\nwhile hummus is made from kabuli type.\r\nChickpea leaves are used as leafy vegetable\r\nand immature green grains are eaten raw or\r\nafter roasting and also used as vegetable."^^ . "2015-09" . . "09" . . "International Legume Society (ILS)"^^ . . . "Legume Perspectives"^^ . . . "23401559" . . . . . . . . . . . . . . . . "S"^^ . "Sajja"^^ . "S Sajja"^^ . . "R N"^^ . "Chibbar"^^ . "R N Chibbar"^^ . . "S"^^ . "Samineni"^^ . "S Samineni"^^ . . "P M"^^ . "Gaur"^^ . "P M Gaur"^^ . . . . . . "Achievements and challenges in improving nutritional quality of chickpea (PDF)"^^ . . . . . "Slide 1.pdf"^^ . . . "Achievements and challenges in improving nutritional quality of chickpea (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "Achievements and challenges in improving nutritional quality of chickpea (Other)"^^ . . . . . . "lightbox.jpg"^^ . . . "Achievements and challenges in improving nutritional quality of chickpea (Other)"^^ . . . . . . "preview.jpg"^^ . . . "Achievements and challenges in improving nutritional quality of chickpea (Other)"^^ . . . . . . "medium.jpg"^^ . . . "Achievements and challenges in improving nutritional quality of chickpea (Other)"^^ . . . . . . "small.jpg"^^ . . "HTML Summary of #9241 \n\nAchievements and challenges in improving nutritional quality of chickpea\n\n" . "text/html" . . . "Chickpea"@en . .