Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

• Published in: Comprehensive reviews in food science and food safety Vol. 20; no. 4; pp. 3762 - 3787
• Main Authors: Acevedo Martinez, Karla A., Yang, Mary M., Gonzalez de Mejia, Elvira
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01-07-2021
• Subjects: Angiotensin; Angiotensin I; Antioxidants; Bioactive compounds; Biological activity; chickpea processing; chickpea snacks; Cicer arietinum; Diabetes; Diabetes mellitus (non-insulin dependent); Food; Food industry; functional properties; Information processing; Sensory integration; functional properties; chickpea processing; bioactive compounds; chickpea snacks; Cicer arietinum
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.12762

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I‐converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value‐added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant‐based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.