Chickpea protein is obtained from chickpeas (Cicer arietinum ) using different extraction processes based either on the isoelectric pH point , air classification, or on enzymatic treatment and separation .
Chickpeas in their natural state contain 16–24% protein as well as starch , dietary fiber , iron, calcium and additional minerals.[1]
The concentration of protein varies among chickpea protein products.[2]
Uses
The product can act as a substitute for animal-based protein such as egg protein , dairy protein , meat.[3] It is gluten -free and is not a listed allergen . The protein acts as an emulsifier that combines water and fat contributing to the creation of a stable viscous mass.[4] It can be used as a raw material in, hot or cold applications.[4]
Products
Example of products which can be based on chickpea protein include dairy-free yoghurt, plant-based beverages, high-protein energy bars , savory snacks, pastry, egg-free mayonnaise , meat substitutes , and others.[citation needed ]
Nutritional value
Chickpeas contain essential amino acids.
Chickpea protein has several nutritional benefits:
References
^ "Chickpeas: Health benefits and nutritional information" . Medical News Today . Retrieved 22 December 2019 .
^ "Concentration of the extract", A Guide to Protein Isolation , Kluwer Academic Publishers, 2002, pp. 41–70, doi :10.1007/0-306-46868-9_3 , ISBN 0-7923-5751-5
^ Omer, Tomer Hadar, Naomi Zoref, and Inbal (9 August 2018). "Alternative Protein Startups Win Calcalist's Foodtech Innovation Competition" . CTECH - www.calcalistech.com . Retrieved 15 January 2020 . {{cite web }}
: CS1 maint: multiple names: authors list (link )
^ a b US application 2013196028 , Marko, Shmuel & Shmulewitz, Ascher, "Chickpea preparation and uses thereof", published 2013-08-01, assigned to Clearfarma Industries Ltd.