Short communication A review on nutritional composition of product, storability of developed products, and effect of storage on fat acidity/free fatty acid of products from chickpea and other leaves

Abstract

Chickpea is an important pulse crop with a diverse array of potential nutritional and health benefits. Chickpea can be utilized to develop nutritious value added products and hence products can also be used as nutritious food for low income group in developing countries and for patients suffering with life style diseases. Chickpea (Cicer arietinum L.), also called garbanzo bean or Bengal gram, is an Old World pulse and one of the seven Neolithic founder crops in the Fertile Crescent of the Near East. Scientist reported that the changes in moisture, peroxide value (PV) and Free Fatty Acid (FFA) for mathi prepared in vanaspati and refined cottonseed oil. There was no significant change in the moisture content during storage for five months. Another scientist reported, during their study on addition of natural resins obtained from amla, drum stick leaves and raisins, that addition of plant extracts from the three plant foods gave an excellent antioxidant effect on the biscuit compared with the effect of butylated hydroxyl anisole (BHA). Extracts from drumstick leaves and amla were more effective in controlling lipid oxidation during storage.