Chickpea and Cowpea Nutritional Profile, Processing, Health Prospects and Commercial Uses

Legumes could act as good source of nutrients, especially for those who are suffering from protein related nutritional deficiency. Chickpea (Cicer arietinum) and cowpea (Vigna unguiculata) are annual legumes grown throughout the world as food and feed. The presence of specific nutrients with many health benefitting properties in legumes make them a valuable food commodity. Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects and Commercial Uses explores the status of chickpea and cowpea in terms of its production, nutritional composition, processing mediated changes, and methods to remove antinutrients, bioactive peptides & their related health benefits. This book also demonstrates the key features of chickpea and cowpea which will make them an ideal substrate to be processed at a commercial scale. It covers all the aspects of latest research based on chickpea and cowpea. Features - Discusses information related to biochemistry of chickpea and cowpea components - Highlights comprehensive and meaningful information related to physical and functional properties - Explains processing mediated changes in nutritional profile of chickpea and cowpea - Provide latest scientific facts related to chickpea and cowpea starch - Explores various bioactive components and related health benefits - Demonstrates storage conditions for chickpea and cowpea   In depth information is presented regarding various nutrient components and health benefits of chickpea and cowpea, which will provide meaningful information for product formulation. This book covers all aspects of recent research about the chickpea and cowpea while unravelling the hidden industrial potential of chickpea and cowpea.

Chapter-1       Chickpea and Cowpea: An overview of nutritional profile and effect of processing methods AVNEET KAUR AND SUKHVINDER SINGH PUREWAL   Chapter-2       Physical properties and milling processes of chickpea and cowpea ERIC NKURIKIYE AND YONGHUI LI   Chapter-3       Biochemistry of macro and micronutrients of chickpea and cowpea TESFAYE WALLE MEKONNEN, ABE SHEGRO GERRANO, KEVIN MCPHEE AND MARYKE LABUSCHAGNE   Chapter-4       Processing Mediated Changes in the Nutritional Profile of Chickpea and Cowpea MOUSUMI SABAT, MOUNIKA REDDY, PRAMOD SHELAKE, SHILPA S SELVAN, SHWETA MANIK, NICKHIL C, ADINATH KATE, AND DEBABANDYA MOHAPATRA   Chapter-5       Rheological, pasting, and morphological properties of chickpea and cowpea starch ALDREY NATHÁLIA RIBEIRO CORRÊA, EDUARDO BLOS GARRIDO, NEWITON DA SILVA TIMM, JESSICA FERNANDA HOFFMANN AND CRISTIANO DIETRICH FERREIRA   Chapter-6       Bioactive profile and antioxidant properties of chickpea and cowpea Part-I GIOVANA PAULA ZANDONÁ, TATIANE JÉSSICA SIEBENEICHLER, JESSICA FERNANDA HOFFMANN, CRISTIANO DIETRICH FERREIRA AND MAURÍCIO DE OLIVEIRA   Chapter-7       Extraction of protein, current scenario and commercial uses NICOLE SHARON AFFRIFAH   Chapter-8       Role of proteins in chickpea and cowpea considering global food security, especially protein-based diet security ROSANE LOPES CRIZEL, ÊMILI CISILOTTO DEITOS, CRISTIANO DIETRICH FERREIRA, VALMOR ZIEGLER, JESSICA FERNANDA HOFFMANN AND VÂNIA ZANELLA PINTO   Chapter-9       Bioactive profile and antioxidant properties of chickpea and cowpea Part-II RADHA SHIVHARE AND PUNEET SINGH CHAUHAN

Sukhvinder Singh Purewal, Ph.D. is presently working as Young Scientist, (DST-SYST Scheme) in Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. His area of interests includes solid state fermentation, bioactive compounds from natural resources, antioxidants and fruits processing. He has published more than 35 research papers in Journals of International repute. He receives best poster awards in National and International conferences. He is an active member of Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (AFSTI), Mysore, India and Indian Science Congress Association (ISCA). He has published an authored book entitled “Millets: Properties, Processing, and Health Benefits” with CRC Press, Taylor & Francis Group. Pinderpal Kaur is a currently a Ph.D. Research scholar in Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. Her area of interests includes antioxidant from natural resources, starch modifications and cereal technology. She has published more than 10 research papers in Journals of International repute. She has actively participated in National and International conferences. She is an active life member of Association of Food Scientists and Technologists (AFSTI), Mysore. Dr. Raj Kumar Salar, Professor in the Dept of Biotech., CDLU, Sirsa is an active scientist who has made significant contribution in the field of Biotechnology. He received Grants from DST, UGC, HSCST for R&D. He is a recipient of post doctorate fellowship from the Ministry of Education, Slovakia. He was awarded with KACST award (Saudi Arabia) for Best Research Paper published in 3 Biotech (Springer Journal). He has published a book entitled Biotechnology: Prospects and Applications with Springer. He is a reviewer of several reputed Journals. He has published more than 75 research papers in Journals of International repute.