Chickpea ( <i>Cicer arietinum</i> L.) protein as a prospective plant?based ingredient: a review

Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses it traditionally commercialised as seeds, flour or canned foods. In frame alternative protein sources, chickpea emerged a rich source dietary proteins (17–22%) that can be dry- wet-extracted. The application food ingredients still in early stages, where their properties how they interact within matrices are scarcely studied. Therefore, this review provides recent advances processing, characteristics applications proteins. Nutritionally, these have various biological activities, adequate levels essential amino acids digestibility. Technologically, bland flavour, neutral taste light colour make them suitable for new products development including noodles, breads, cookies sausages. particularly hydrolysates promising to used more broadly functional ingredients.