Chickpea

A. Chickpea starches

The chickpea is higher in carbohydrates than other pulses. Chickpea contains monosaccharides (0.7% glucose, 0.25% fructose, 0.11% ribose and 0.05% galactose,), disaccharides (1-2% sucrose and 0.6% maltose) as well as oligosaccharides (raffinose). Oligosaccharides cannot be absorbed or hydrolyzed by the human digestive system however they are fermented by colonic bacteria to release gases or flatulence. Gas production is greater after chickpea consumption compared with other pulses, and this could be due to an important content of oligosaccharides in chickpea [33]. Nutritionally, Kabuli chickpeas are a little bit higher in total sugar (mono-, di- and oligosaccharides), compared with Desi chickpeas [26]. The unavailable

However, niacin concentration in chickpea is lower than that in pigeon pea and lentils[33].

G. Chickpea antioxidants

1. Carotenoids

Plant carotenoids are the lipid-soluble pigments which are responsible for bright colors (usually red, yellow and orange) of different plant tissues. The important carotenoids found in chickpea include β-carotene, α-carotene, lutein, zeaxanthin, β-cryptoxanthin and lycopene. On a dry seed weight basis, chickpea has a higher amount of β-carotene than the ‘golden rice’ endosperm or the red-colored wheat. β-carotene being the most abundant and widely distributed carotenoid in plants which is converted into vitamin A more efficiently than other types of carotenoids[33].

2. Isoflavones

The antioxidant capacity, anti-mutagenic, apoptosis-related and anti-proliferative effects of chickpea are associated with the presence of phenolic composites in the seeds[34]. Of these, two main phenolic compounds found in chickpea are the isoflavones, biochanin A and formononetin. Other phenolic compounds detected in chickpea oil are daidzein, genistein, matairesinol and