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Nutritive value of Chickpea

Chickpea has a relatively minor importance in the world market but it is extremely important for local trade in numerous tropical and subtropical regions. It is grown and consumed in large quantities from South East Asia to India and in the Middle East and Mediterranean countries. It ranks second in area and third in production among the pulses worldwide.

Most production and consumption of chickpea takes place in developing countries. It is one of the dry edible legumes with best nutritional composition. It does not contain any specific major anti-nutritional or toxic factors often present in other legumes. Chickpea seeds contain an average of 23% proteins and the crop meets up to 80% of the nitrogen requirements from symbiotic nitrogen fixation.

Chickpea is consumed in various forms, viz. dal, basan (flour), crushed or whole grain boiled or parched, green grain and foliage as vegetable. Germinated seeds have medicinal value. Soaked grain and husk are fed to horses and cattle respectively.