Chickpea Nutritional Status and Value Chain for Sustainable Development

J. S. Sandhu (), Shailesh Tripathi and S. K. Chaturvedi
Additional contact information
J. S. Sandhu: Sri Karan Narendra University of Agriculture
Shailesh Tripathi: ICAR-Indian Agricultural Research Institute
S. K. Chaturvedi: Rani Lakshmi Bai Central Agricultural University, Uttar Pradesh

A chapter in Sustainable Food Value Chain Development, 2023, pp 175-183 from Springer

Abstract: Abstract Chickpea (Cicer arietinum L.) is one of the most popular food legumes and is an important source of protein to achieve nutritional security. Chickpea grains are vital source of protein (18–26%), minerals (Fe: 6–24 mg/100 g, Zn: 3–43 mg/100 g, Ca: 160 mg/100 g, Mg: 138 mg/100 g, K: 875 mg/100 g, Na: 24 mg/100 g, P: 366 mg/100 g), vitamins (C, B1, B2, B3, B6, K), lipids (6.6–6.73 g/100 g), folates (351.5–588.8 μg/100 g), ash (3.15–3.48 g/100 g), etc., therefore inclusion in daily diet will help to improve human health. Besides having proteins chickpea grains are also a good source of carbohydrates and dietary fibers (Joshi-Saha et al. 2021). The almost entire plant (leaves, tender stems, immature/mature grains, etc.) of chickpea is consumed in one or other way. Around the world green parts of plant are used as ‘Unani’ and ‘Ayurvedic’ medicines to treat various kind of ailments. In India, leaves exudates of chickpea plant are commonly used for treating people suffering from sunstroke, constipation, colorectal cancer, cholera, bronchitis, diarrhea, dysentery, inflammation, and heart health (lowering blood pressure and cholesterol), etc. The parched and grinded grains (sattu) are often consumed to protect from sunstroke/heatstroke. Green/immature grains are also used for vegetable purpose, particularly in North India (Sandhu et al., Acta Horticulturae 752:353–358, 2007&b). Since, chickpea has lion share in pulses area (35–36%) and production (47–48%) and consumed in many ways as raw and after value addition, development of nutrient dense chickpea varieties will help in alleviating protein and minerals malnutrition to a large extent. Enhancing chickpea production of nutrient dense varieties will certainly contribute immensely help in meeting sustaining development goals (SDGs) through alleviation of poverty and ensuring good health. The present book chapter high lights importance of chickpea in ensuring nutritional security, ways and means to enhance production of nutrient dense chickpea and avenues for value addition.

Date: 2023
References: Add references at CitEc
Citations:

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-981-19-6454-1_8

Ordering information: This item can be ordered from
http://www.springer.com/9789811964541

DOI: 10.1007/978-981-19-6454-1_8

Access Statistics for this chapter

More chapters in Springer Books from Springer
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().