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Nutritional evaluation of chickpea and germinated chickpea flours
Plant Foods for Human Nutrition, 1988The ability of seed germination to increase the nutritional quality of chickpea was studied. Chickpea flours germinated for 0, 24 and 48 h were evaluated nutritionally by determination of protein efficiency ratio (PER), net protein ratio (NPR), digestibility and essential amino acid availability "in vivo".
M L, Fernandez, J W, Berry
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2020
Chickpeas can be added to a variety of dishes like salads, soups or pasta to add extra protein, nutrients and flavor. Use this publication to try a variety of chickpea dishes. Experiment by adding chickpeas to your own favorite recipes.
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Chickpeas can be added to a variety of dishes like salads, soups or pasta to add extra protein, nutrients and flavor. Use this publication to try a variety of chickpea dishes. Experiment by adding chickpeas to your own favorite recipes.
openaire +1 more source
Phytochemistry, 2000
Analysis of the content and distribution of organic acids in chickpea plants (Cicer arietinum L.) showed that malonate was the most abundant acid in roots and nodules, whereas malate was the main acid in leaves and stems. The highest concentration of malonate in roots was in the apices.
J, Li, L, Copeland
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Analysis of the content and distribution of organic acids in chickpea plants (Cicer arietinum L.) showed that malonate was the most abundant acid in roots and nodules, whereas malate was the main acid in leaves and stems. The highest concentration of malonate in roots was in the apices.
J, Li, L, Copeland
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2023
Chickpeas are one of the most economically important legumes and a rich source of carbohydrates, proteins, vitamins, minerals, and fiber. Chickpea is grown mainly in the tropics, in arid and semiarid countries in Asia and Africa, but it is also present in Europe, Oceania, North America, and Latin America. The varieties available for cultivation vary in
Rocha, F S +7 more
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Chickpeas are one of the most economically important legumes and a rich source of carbohydrates, proteins, vitamins, minerals, and fiber. Chickpea is grown mainly in the tropics, in arid and semiarid countries in Asia and Africa, but it is also present in Europe, Oceania, North America, and Latin America. The varieties available for cultivation vary in
Rocha, F S +7 more
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Identifying chickpea homoclimes using the APSIM chickpea model
Australian Journal of Agricultural Research, 2008Chickpea (Cicer arietinum L.) has been traditionally grown in India but is a relatively new export crop in Australia where its cultivation is expanding into new areas. The objective of this study was to identify homoclimes (i.e. similar chickpea-growing environments) in the major chickpea-growing areas of the 2 countries, using the Agricultural ...
Chauhan, Yash +3 more
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Transactions of the ASABE, 2007
Thermal properties (thermal conductivity, specific heat, and thermal diffusivity) of chickpea flour, isolated starch, and isolated protein at different temperatures and bulk densities were studied. Thermal conductivity was measured using the line heat source method and calculated using the maximum slope method.
null S. Emami +2 more
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Thermal properties (thermal conductivity, specific heat, and thermal diffusivity) of chickpea flour, isolated starch, and isolated protein at different temperatures and bulk densities were studied. Thermal conductivity was measured using the line heat source method and calculated using the maximum slope method.
null S. Emami +2 more
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Technological, processing and nutritional aspects of chickpea () - A review
Trends in Food Science and Technology, 2021Kamlesh Prasad, Ravneet Kaur
exaly
Nutritional constituent and health benefits of chickpea (): A review
Food Research International, 2021Xiaohong Kou, Ang Li, Xin Gao
exaly