Chickpea is a protein packed legume that has a high content of fiber, folate and zinc. It is one of the earliest cultivated legumes and is highly popular, so much that it is known under different names, all over the world. It is known as Gram, Bengal Gram, Garbanzo, Garbanzo Bean, and even as Egyptian Pea. As consumers seek alternatives to animal-based food ingredients, chickpea protein is serving as a fitting substitute.
Proteins derived from chickpeas inherit their profile and their numerous health benefits. For instance, chickpea protein aids in controlling the appetite by slowing the digestion process and increasing the levels of hormones that reduce the appetite. Upon consumption, chickpea protein lowers the calorie intake, while maintaining the optimal levels of energy. Besides, chickpea protein is free of gluten and has no properties of an allergen, which tends to create adverse immune responses or allergies in consumers.
Chickpea proteins can be used in soups by virtue of its high protein solubility, which enhances consistency and mouth feel, consequently increasing the soup’s nutritional profile. Due to high gelling property, light color, and bland taste of the chickpea protein, it can be used in biscuits and nutrition bars. These proteins are also useful in the preparation of mayonnaise; its high emulsification capacity improves its thickness and texture, providing richness to the mayonnaise.