Abstract:
:Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. In this review, the world production and distribution, genetic background, biochemical and nutritional quality, and developments in storage and processing technology of chickpea are discussed. Future research needs, to improve the utilization of chickpea as human food, are addressed.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Chavan JK,Kadam SS,Salunkhe DKdoi
10.1080/10408398709527449subject
Has Abstractpub_date
1986-01-01 00:00:00pages
107-58issue
2eissn
1040-8398issn
1549-7852journal_volume
25pub_type
杂志文章,评审abstract::Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and cof...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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