PROCESSING OF STARCH-RICH AND PROTEIN-RICH FRACTIONS FROM CHICKPEAS - A REVIEW

Summary: Chickpeas are one of the pulse crops grown as specialty crop in Saskatchewan and other parts of Canada. The levels of proteins, total carbohydrates and crude fibre in chickpeas range from 20.2 to 30.5%, from 63 to 65% and from 0.9 to 1.5%, respectively in dehulled seed. Thus, chickpeas are a good source of proteins and starch. Having 2 to 3 times more protein than cereals, chickpeas contain sulfur-containing amino acids such as methionine and cystine. Chickpea proteins contain globulins, glutelins, albumins and prolamins. Hence, increasing the processing activities of chickpeas would benefit the Canadian economy instead of exporting unprocessed product. Wet processing is used to prepare more highly purified protein and starch, where high amount of energy is spent for drying and refining of effluent. Dry processing such as pin milling and air classification, does not result in as pure protein fraction as wet processing, but this method is an effluent-free process and cheaper.