Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review

Crit Rev Food Sci Nutr. 2015;55(8):1137-45. doi: 10.1080/10408398.2012.687418.


Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is characterized by a high content of protein, fat, vitamins, fiber, and a lower content of carbohydrates than flour of wheat. Chickpeas may contain antinutritional compounds that can impair utilization of the nutrients by people. Heat treatment is an effective method to increase the amount of protein available for intestinal digestibility. Adding chickpeas to a foodstuff can increase their nutritional value and reduce the acrylamide content. Acrylamide is an antinutritional substance present in foods, such as bread, snacks, and chips. Chickpea flour and protein may be new way to a reduce the content of acrylamide in products of this type. The addition of chickpea flour affects the sensory and textural properties.

Keywords: Chickpea; acrylamide; antinutritional factors; nutritional composition.

Publication types

  • Comparative Study
  • Review

MeSH terms

  • Acrylamide
  • Amino Acids / analysis
  • Bread*
  • Cicer / chemistry*
  • Diet
  • Dietary Carbohydrates / analysis
  • Dietary Fiber / analysis
  • Dietary Proteins / analysis
  • Digestion
  • Flour / analysis
  • Food Handling / methods
  • Health Promotion*
  • Hot Temperature
  • Humans
  • Lipids / analysis
  • Nutritive Value*
  • Snacks*
  • Vitamins / analysis


  • Amino Acids
  • Dietary Carbohydrates
  • Dietary Fiber
  • Dietary Proteins
  • Lipids
  • Vitamins
  • Acrylamide