Chickpea (Cicer arietinum L.), belonging to the household
Leguminosae, is single of the oldest cultivated legumes, with origins outlining
back roughly 7,500 years to the Middle East. Renowned for its tall nutrient
satisfied and affordability, chickpea serves as a staple aliment in many
growing nations, frequently referred to as "flesh for poor men." It
is categorized into two main types: Desi, characterized by dint of smaller,
darker kernels with a thick coat, and Kabuli, featuring larger, lighter-colored
kernels with a thin coat. subcontinent dominates global manufacture,
contributing nearly 70% of the earth's provide, followed by dint of Pakistan,
Turkey, and Australia.
Names in Different Countries
Chickpea is known by dint of diverse names over the globe:
Arabic: حمص (Hummis)
Bengali: বুট
(Boot)
Chinese: 鸡豆 (Jīdòu)
Finnish: Kahviherne
French: Pois Chiche
person: Kichererbse
Hindi: चना
(Chana)
ancient Indian language: चणकः
(Chanakah)
Tamil: கடலை
(Katalai)
Telugu: శనగలు
(Sanagalu)
Urdu: چنا (Chana)
Availability and Cultivation
Chickpea thrives in semi-dry and moderate regions, with
major cultivation in South Asia, the Mediterranean, up Africa, and parts of up
America. The Desi diversity is mostly grown in subcontinent, Pakistan, and
Ethiopia, whereas Kabuli is more common in Europe, West Asia, and the Americas.
Due to its nitrogen-fixing skill, chickpea enhances dirt productiveness, making
it an environmentally sustainable harvest.
external Appearance
Chickpea is an yearly herbaceous herb with a taproot method
and nodules. The stems are raise, reaching upward to 1 euphony in height,
hidden with glandular hairs. Leaves are compound, with 5-9 dentate leaflets.
The flowers are zygomorphic, typically pale or purple, and grow into elongated
pods containing 1-2 kernels. The kernels change in color—brown, black, or
beige—relying upon the diversity.
healing Properties
Chickpea exhibits numerous therapeutic properties:
disinfectant: Effective against infections.
Hypocholesterolemic: Reduces LDL cholesterol.
Antihypertensive: Helps control blood force.
Antioxidant: Neutralizes free radicals.
Anti-inflammatory: Alleviates chronic inflammation.
Antidiabetic: Lowers blood glucose levels.
Diuretic: Promotes kidney purpose.
Traditional medicine utilizes chickpea foliage for
bronchitis and indigestion, whereas kernels aid in treating skin diseases and
Hansen's disease.
dietary Advantages
Chickpea is a powerhouse of nutrients:
Protein (15-30%): Rich in crucial amino acids like leucine
and lysine.
Dietary Fiber (18-22%): Supports digestion and
cardiovascular wellness.
Minerals: High in iron, Zn, magnesium, and potassium.
Vitamins: Contains folate, riboflavin, and pyridoxine.
Phytochemicals: Polyphenols, flavonoids, and carotenoids
donate to antioxidant activity.
Uses
Culinary: Used in hummus, falafel, curries, and salads.
healing: Employed in managing sugar sickness, hypertension,
and hyperlipidemia.
manufacturing: powder is used in gluten-free baking and
nutrient supplements.
Methods of Consumption
Cooked: Boiled or cooked for guide consumption.
Fermented: Enhances digestibility and nutrient absorption.
Sprouted: Increases bioavailability of minerals.
Hydrolyzed: Enzymatic processing yields bioactive peptides
for working foods.
Conclusion
Chickpea stands as a crucial bean with immense nutritional
and medicinal worth. Its bioactive peptides show potential in combating chronic
diseases, whereas its cultivation supports sustainable cultivation. Despite its
benefits, further investigation is needed to optimize peptide removal and
confirm therapeutic effects in human trials. As a price-efficient,
nutrient-wealthy aliment origin, chickpea remains indispensable in global
nutrition and wellness.
