ArticleFood science & nutrition2023
Chemical composition of kabuli and desi chickpea (
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 30 citations in OpenAlex.
- Inhibitory Effects on the Polyol Pathway in Type 2 Diabetic Rats by Chickpea Flavonoid Extract.Foods (Basel, Switzerland) · 2026Article
- Thermosonication Processing of a Chickpea-Based Beverage and Its Effect on Microbiological and Physicochemical Quality.Foods (Basel, Switzerland) · 2026Article
- Electrochemical and computational investigation of Cicer arietinum extract as renewable and environmentally green corrosion inhibitor for aluminium in acidic environment.Scientific reports · 2025Article
- Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture.Foods (Basel, Switzerland) · 2025Article
- Metabolomic and lipidomic changes in heat-stressed chickpea seeds.Frontiers in plant science · 2025Article
- Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management.Food chemistry: X · 2024Review
- Chickpea Proteome Analysis Reveals Genotype-Dependent Variations Associated with Seed Traits.Journal of agricultural and food chemistry · 2024Article
- Review
- Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality.Frontiers in plant science · 2024Review
- Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes.Pharmaceutics · 2023Article
- Prioritization of Physio-Biochemical Selection Indices and Yield-Attributing Traits toward the Acquisition of Drought Tolerance in Chickpea (Plants (Basel, Switzerland) · 2023Article
- Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes.Foods (Basel, Switzerland) · 2023Article
- Chemical composition of kabuli and desi chickpea (Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chickpeas are a very important legume crop and have abundant protein, carbohydrate, lipid, fiber, isoflavone, and mineral contents. The chemical compositions of the four chickpea species (Muying-1, Keying-1, Desi-1, Desi-2) from Xinjiang, China, were analyzed, and 46 different flavonoids in Muying-1 were detected. The moisture content ranged from 7.64 ± 0.01 to 7.89 ± 0.02 g/100 g, the content of starch in the kabuli chickpeas was greater than that in the desi chickpeas, the total ash content ranged from 2.59 ± 0.05 to 2.69 ± 0.03 g/100 g and the vitamin B
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