• Chickpea flour, made from the versatile legume with a slightly nutty taste, has been a staple in Indian cuisine for centuries.
This flour, which is produced from a variety of grains called Bengal, dried and ground, has recently grown in popularity worldwide as a gluten-free alternative to wheat flour.
The benefits of using chickpea flour
The main characteristic of chickpea flour is the high content of folic acid (1 cup of chickpea flour has even slightly more folic acid than the recommended daily dose).
In addition, it contains vitamins from the B group, minerals (manganese, copper, phosphorus, iron, magnesium, potassium, zinc, calcium, selenium), proteins and fibers.
Due to the fact that chickpeas have not undergone genetic modification and do not contain phytoestrogens, they are increasingly used as a substitute for soy in food products.
Chickpea flour contains antioxidants that act on the negative impact of free radicals and studies show that it can reduce the amount of acrylamide, an unstable substance with carcinogenic potential, produced after the processing of flour and potatoes.
The consumption of products based on chickpea flour is considered an effective factor in reducing cardiovascular risk, type 2 diabetes, some types of cancer and obesity.
In an article University Conf. ec.dr.eng. Adriana DABIJA, from the Faculty of Food Engineering, "Ştefan cel Mare" University in Suceava, points out the high content of carbohydrates with a low glycemic index of chickpeas, which makes chickpea flour suitable for hypoglycemic diets.
Chickpea flour instead of wheat flour
Chickpea flour is used to partially replace wheat flour in various bakery products to reduce the gluten intake, or completely replace regular flour to obtain gluten-free products.
The use of chickpea flour in a proportion of 5-30% in the production of flour pasta can intensify their firmness and color and also improve the nutritional value of the products obtained.
This replacement of only 30% of wheat flour with chickpea flour raised the nutrient and protein content of the dish while maintaining a pleasant taste and appearance.
Its rich, nutty flavor is suitable for both sweet and savory recipes. Whether it's used to make dips, pancakes or biscuits, it's sure to add to anyone's diet.
Chickpea plant – benefits in agriculture
Chickpeas are easy to grow and are a natural method of breaking the disease cycle in wheat and barley crops. This fact determines the reduced use of fungicides and insecticides, thus helping to protect the environment.
The chickpea plant effectively helps restore depleted soils while balancing nitrogen levels. Their deep root system helps stabilize the soil and prevent erosion.
Chickpea crops do not require the use of fertilizers, while improving soil fertility, and the presence of a natural insecticide in the leaves also keeps pests at bay.
Article written by Gabriela Dan, Editor of Arta Albă
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