Chickpea ( Cicer arietinum L. )

Seeds

Importance and seed composition:

Chickenpea is utilized in food industry (kabuli) and in animal nutrition (desi and kabuli). It belongs to crops in which consumers have been increasingly interested recently. Mainly whole grains are consumed, dehusked grains (dhal) or chickenpea flour (besan). There are also other way of chickenpea processing applied – fermentation, steaming, frying of roasting seed. It was also used as coffee substitute. Roast chickenpeas has been well-known as "Café de France" since the 18^th century, especially in the Dijon area. In the Balkans it was almost a tradition that in real coffee a small amount of roasted and ground chickenpea was added which helped to maintain desired froth on the drink.

Chickenpea seeds contain 15-30% of crude protein with a high lysine content, 50-60% nitrogen-free extract, mainly starch. Crude fibre content ranges between 5 and 19% which is due to a thicker episperm. Varieties with fair seeds have less fibre because their episperm is thinner. Fat makes up 6-7% and there is a high proportion of linoleic acid. Seeds contain 2-3% of minerals. It is often  reported that chickenpea is a good source of pangamic acid. This substance is sometimes celled vitamin B15, although its effects and required dose are not known. It has a lipotropic and probably also antioxidative effects.

 Cultivation requirements:

Chickenpea is grown mainly in drier and warmer parts of Asia (India, China), in this country its cultivation is limited. Its requirements for warmth and light are high, the requirements for moisture and soil are low (wet and heavy soils are not suitable).