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Vol. 10, Issue 5 (2021)

A comprehensive review on antinutritional factors of chickpea (Cicer arietinum L.)

Author(s):
Aniket Idate, Roshan Shah, Vaibhav Gaikwad, Sandeep Kumathekar and Sushant Temgire
Abstract:
Chickpeas are a prominent legume mostly in the Mediterranean and Western regions. It is a vital part of the human diet because it is a cost-effective source of calories, proteins, carbohydrates, fibre, B-group vitamins, and minerals. However, a few antinutritional factors found in legumes reduce the bioavailability of some nutrients. Chickpea antinutrients have sparked health concerns as one of the most nutritious components of the human diet. Processing chickpea increases their sensorial, nutritional, and physical qualities while reducing antinutritional factors. Soaking, germination, boiling, extrusion, and microwave cooking are some of the common processing techniques for chickpeas. As a result of this processing, antinutritional factors i.e., tannins, trypsin, phytic acids, hemagglutinins, and other antinutritional factors are decreased. It also discusses the ability for anti-nutritional stimuli to have a negative impact on human health. Additionally, successful and effective strategies for reduction of anti-nutritional factors and maximisation of chickpea nutritional properties are discussed.
Pages: 816-823  |  1755 Views  334 Downloads


The Pharma Innovation Journal
How to cite this article:
Aniket Idate, Roshan Shah, Vaibhav Gaikwad, Sandeep Kumathekar, Sushant Temgire. A comprehensive review on antinutritional factors of chickpea (Cicer arietinum L.). Pharma Innovation 2021;10(5):816-823. DOI: 10.22271/tpi.2021.v10.i5k.6306
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