Talk:Chickpea/Archive 1

Tropical crop?

Could someone check the main article which says that chickpeas are a tropical crop? All other sources I've seen refer to it being a cool season crop and the temperatures quoted are far from tropical. 85.75.13.78 08:11, 4 December 2006 (UTC)John Smith ( mikakigr@gmail.com )

Its a cool season crop.

Yield

I dispute the yeilds. Global averages are 786/kg h http://www.icrisat.org/ChickPea/Chickpea.htm while in Canada chickpeas yeild 1 1.4 t/h http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1174598188373&lang=e

Use for fermentation?

I recall reading of either a spirit or wine made from chickpeas; I think of Spanish origin. Can anyone recall reference to this?

Taxonomy

Are chickpeas either a fruit or a vegetable?

Chickpeas, which are delicious, are fruits, as all Pulses (Legumes) are njaard 23:06, 1 April 2006 (UTC)

give more stisfactory answer —Preceding unsigned comment added by 121.52.152.2 (talk) 03:24, 24 January 2011 (UTC)

Chana dal

Chana dal redirects here. Chana means chick peas, but chana dal is different -I think chana dal = bengal gram. However, it's very different from split peas. From the appearance of unsplit chana dal, it seems to be a primitive version of chick peas. It's widely used, and I think it deserves its own article - for now I've just made a section, Chickpeas vs bengal gram (chana dal). Just a start. --Singkong2005 ^{(t - c - WPID)} 10:55, 16 June 2006 (UTC)

Hi. Chickpeas exist in two forms:

• Desi - "with small, dark seeds and a rough coat (prevailing in the Indian subcontinent, Ethiopia, Mexico, Iran)"
• Kabuli- "with light-coloured, larger seeds and a smoother coat (mainly grown in S Europe, N Africa, Afghanistan, introduced to India only in the 18th cent., Chile)."[[1]]

The Desi form is Bengal gram or chana. The Kabuli form is the kind grown e.g. in the Mediterranean topday. Both are chickpeas and both belong in the Chickpea entry. The Desi form closer resembles those seeds found on archaeological sites and the wild ancestor, so it would probably be correct to say it is more primitive.

I've modified the main text in the light of this. Mark Nesbitt 11:24, 16 June 2006 (UTC)

Thanks - that's an improvement. I'm still a little confused though - the "Chana dal" which I know is almost always eaten in the split form, which is worth a mention. I've eaten a small variety from an Indian shop in Sydney called "Chick pea tyson" which looks like the photo of the desi type (and the google search suggests this is the desi type) - and it tasted awful and nothing like the split chana dal... so I was assuming that it was something different. Perhaps I just got a bad (old) batch, or perhaps the skin has a bad taste. --Singkong2005 ^talk 08:09, 8 August 2006 (UTC)

Good article here:

http://www.mendosa.com/chanadal.html 10:55, 24 Dec 2007

Tyson is a desi type chickpea variety, bred/selected in Australia and now superseded commercially. — Preceding unsigned comment added by 2001:8003:4EC3:5B00:6048:BFD:EDF5:1A8E (talk) 05:21, 12 November 2018 (UTC)

Is it dangerous to soak chickpeas too long?

I've heard that soaking chickpeas too long can cause food poisoning, but checking through heaps of hits on a google search gave nothing relevant to this. Does anyone have verification for this?

One source was a friend who said she'd cooked chickpeas for friends - a few of them got sick, one had to go to hospital, but others were fine. I've also soaked chickpeas way too long (they smelt bad, but tasted fine... I wouldn't have served it to guests) and had no problems when I ate them.

I did find suggestions that not cooking them long enough, or not at a high enough temperature (e.g. a poorly operating crock pot) might cause foodpoisoning - so perhaps the people were blaming the wrong thing...? --Singkong2005 ^talk 07:16, 11 August 2006 (UTC)

I don't know if it's dangerous to over soak chickpeas, but I do know that if you put some in a microwave they will create sparks. My Mom told me about it and I thought she was pulling my leg. Come on who would believe that a vegatable would create sparks in a microwave, but it does. We put about 5 or 6 chickpeas in the microwave and about 10 seconds later sure enough they created sparks. She told me that if you put a lot of them in there they will create small flames if you're not careful. So don't microwave them. —Preceding unsigned comment added by 24.126.252.151 (talk) 00:55, 29 April 2008 (UTC)

It is OK to soak chickpeas two days, but change the soaking water after the first day.RPSM (talk) 19:30, 24 April 2020 (UTC)

Alleged toxicity

I didn't get a chance to check on the book citation yet, but the NYT article cited doesnt even mention garbanzos, so I find this rather dubious. I've never heard of anyone being poisoned by these delicous and nutritious beans, which have been a staple in Middle-Eastern and Meditaranian cultures for many centuries. I'm gonna mark that section as disputed until someone can better document this. GarbanzoLover 20:30, 3 November 2006 (UTC)

They apparently contain some "antinutrients"; here are some abstracts:

• http://www.springerlink.com/content/k245563854864006/

Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.

• http://www3.interscience.wiley.com/cgi-bin/abstract/113411363/ABSTRACT?CRETRY=1&SRETRY=0

High yielding cultivars of chickpea (Desi and Kabuli) (Cicer arietinum) and lentil (Lens esculenta) were analysed for their total mineral content, per cent availability (in vitro) of minerals and level of antinutrients. Gora Hisari (Kabuli chickpea), Haryana channa (Desi chickpea) and La-12 (lentil) were found superior. These cultivars contain highest per cent availability (in vitro) of calcium and iron and lowest values of phytic acid and polyphenols compared to other cultivan of chickpea and lentil.

We, of course, have articles on Phytic acid and Polyphenol. I'd certainly like to see some discussion of this in the article.

Atlant 16:39, 13 March 2007 (UTC)

Where does the name Chickpea com from?

The entry suggests that it derives from "Cicer" but, having grown some from the dried beans from a local shop, when they are ripe, the shape of the bean is exactly like a miniature trussed up chicken. Surely this is a more likely source for the name? —The preceding unsigned comment was added by 86.145.88.53 (talk) 17:38, 5 January 2007 (UTC).

This is WP:OR, not acceptable in WP. Also see False etymology for an interesting discussion of 'commonsense etymologies' and examples. David Spector (talk) 01:48, 26 July 2010 (UTC)

Protein content?

According to the nutrition section in the main article: "One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 gram is saturated), 7.6 grams of dietary fiber, and 8.9 grams of protein."

But according to the sidebar: " the Chick peas (bengal), raw Nutritional value per 100 g " lists: "Protein 19 g"

Does cooking really reduce protein by 10 grams in 100?

Gbraitberg 05:26, 17 January 2007 (UTC)

Standard use of a live foods nutritional box be helpful for cooked is not the only way people use eat these plants.Azeleas2grow (talk) 08:41, 31 July 2013 (UTC)

Dehydrated peas take up an enormous amount of water when cooked. Im not sure if its ten times their weight though. It would make a nice classroom experiment, no? 212.17.87.133 09:02, 9 April 2007 (UTC)

Delete Image

I am planning to remove the image "Chick peas in a bowl". Not sure whats the purpose of that picture. Any suggestions?

sanjay_ach 22 Feb 2007 (UTC)

more than 100%

"

   * 23% protein
   * 64% total carbohydrates
   * 47% starch
   * 5% fat
   * 6% crude fiber
   * 6% soluble sugar
   * 3% ash

" That adds up to more than 100%. Something is wrong.76.190.206.44 02:06, 18 May 2007 (UTC)

It's because the (47% starch) and the (6% soluble sugar) are part of the (64% total carbohydrates). It still adds up to 101% though, lol, but that's just from rounding up, so is ok. Edward314 23:15, 18 June 2007 (UTC)

I made it a bit clearer now. Edward314 23:28, 18 June 2007 (UTC)

Hummus

Theres no mention of Egyptian or Syrian (basically Arab) roles and history in the article. Chickpeas are a staple food in these regions and it deserves mention. --Al Ameer son (talk) 20:38, 9 January 2008 (UTC)

Syria is listed as a top producer, hummus is mentioned in the narrative. Given the article's very short length I don't see any glaring lack of balance at all, only an article which can be much grown. Given this, please do add more sourced references to the important role of chickpeas in middle eastern cuisine, culture and agriculture. Gwen Gale (talk) 21:53, 9 January 2008 (UTC)

I've also added Hummus to the see also section. Gwen Gale (talk) 07:46, 5 February 2008 (UTC)

It's in the article, so it doesn't belong in the See Also. -- Zsero (talk) 13:57, 1 January 2010 (UTC)

I've removed hummus as a synonym for chickpea. If there's a good source indicating that it specifies the bean and not the dish made from it, please offer a citation. ENeville (talk) 16:50, 28 April 2008 (UTC)

It does, but not in English, and this is en.wp. When a word moves from one language to another, especially in the case of food, it often changes meaning in just such a fashion, going from the generic name of some food item to that of a specific preparation. -- Zsero (talk) 13:56, 1 January 2010 (UTC)

desi and kabuli

Nutritional information varies for the desi and kabuli types. This article only gives one box of nutritional information, for the kabuli (traditional chick pea). Another box of nutritional info should be added for the desi (Indian type). Or chana dal should be a separate article. See [2] for more info on the two types. --136.176.64.119 (talk) 05:09, 5 February 2008 (UTC)

These should likely be broken out into separate sections. Gwen Gale (talk) 07:44, 5 February 2008 (UTC)

Desi and kabuli

https://www.everyminhealthy.com/benefits-of-roasted-chickpeas/ — Preceding unsigned comment added by Uday100 (talk • contribs) 14:58, 1 August 2020 (UTC)

http://www.berkeleywellness.com/healthy-eating/food/article/types-chickpeas RPSM (talk) 13:14, 18 May 2017 (UTC)

http://www.khasfoods.co.in/chickpeas.html RPSM (talk) 13:41, 18 May 2017 (UTC)

http://www.simpleglutenfreekitchen.com/types-of-chickpea-flours RPSM (talk) 14:04, 18 May 2017 (UTC)

https://tce-live2.s3.amazonaws.com/media/media/180299e2-8dc8-4e60-9778-24810084657a.jpg RPSM (talk) 14:51, 18 May 2017 (UTC)

http://www.ipga.co.in/Chickpeas RPSM (talk) 15:02, 18 May 2017 (UTC)

http://www.botanical-online.com/english/chickpea.htm (says the Latin name means a ram's head, and names varieties) RPSM (talk) 14:15, 19 May 2017 (UTC)

World chickpea production is 25% Kabuli and 75% Desi Ethiopian agriculture site RPSM (talk) 15:02, 19 May 2017 (UTC)

Green chick peas are desi picked early dried green chickpeas - hara channa - Food52 RPSM (talk) 15:15, 19 May 2017 (UTC)

First cultivated 10 000 years ago - earliest archeological evidence 7 500 years ago Wild Crop Relatives RPSM (talk) 09:59, 20 May 2017 (UTC)

The lost crops of the Neolithic near east RPSM (talk) 10:35, 20 May 2017 (UTC)

Blog: The Turkish Domestication of the Chickpea RPSM (talk) 10:46, 20 May 2017 (UTC)

Grains and Legumes Nutritional Council Australia RPSM (talk) 11:31, 20 May 2017 (UTC)

Adulteration in Foodstuffs RPSM (talk) 16:24, 23 May 2017 (UTC)

Roasted chick peas

I have recently been eating roasted white chick peas, as shown in this picture. I am interested to know how these kinds of chickpeas are processed. They seem to be stocked in lebanese and Iranian shops in the neighbourhood I live in. [[user:jimjamjak]] (talk) 13:07, 29 February 2008 (UTC)

Could they be bleached/blanched? Gwen Gale (talk) 14:11, 29 February 2008 (UTC)

quality

This article is great. It should be bumped up from Start to something better on the quality scale. 216.165.132.250 (talk) 17:23, 24 July 2008 (UTC)

Cyanide

Do chickpeas contain amygdalin (a cyanide-containing compound that is also called Vitamin B17)? Badagnani (talk) 05:04, 20 August 2008 (UTC)

Inconsistency in Cultivation and use section

It says they're grown in the Mediterranean, western Asia, the Indian subcontinent and Australia. Yet, Canada and Mexico are noted in the table of top producers. Possibly the authors meant that they're found in the wild in those places?132.205.98.5 (talk) 02:18, 1 April 2010 (UTC)

Proposal to change calendar

I would like to change the article's calendar from BCE/CE to BC/AD, since the calendar markers are used exclusively with events taking place in Europe. Varlaam (talk) 08:06, 7 February 2012 (UTC)

"Inconsistent" nutritional information

The table of nutritional content is based on cooked (boiled) chickpeas, and a recent edit removed text that referred to the high protein content of raw chickpeas. What is the normal policy for nutritional tables, should they be based on boiled food? Nadiatalent (talk) 02:18, 26 February 2012 (UTC)

Chickpea genome

We need to write a section about the genome! --Dan Bolser (talk) 09:14, 17 August 2012 (UTC)

Relevant links:

• http://dnaresearch.oxfordjournals.org/content/early/2012/08/03/dnares.dss018.short — Preceding unsigned comment added by Dan Bolser (talk • contribs) 09:28, 17 August 2012 (UTC)

American Households

The description section refers to the presence of hummus in the US of Ameriquee. 5% eat it, 17% have it. More info on what that 12% is doing with it please?! — Preceding unsigned comment added by 94.192.87.55 (talk) 18:33, 9 October 2012 (UTC)

"Sephardic Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys." - Actually this is the Ashkenazic Jewish custom. Chickpeas (arbis) prepared with black pepper are served at the Shalom Zachor. — Preceding unsigned comment added by 100.2.158.119 (talk) 16:37, 2 February 2018 (UTC)

Update of Production and link to a graphic from 1961 until today

Hello, I am intending to update the data on production of different countries for the years 2012 and 2013. I would look something like follows: Would you agree with me updating it? The data is from the Faostat.org page.

Furthermore I would put up this link, as I do not have the permission to update a picture directly to wikipedia. This graphic shows the production over the last 50 years for some of the most significant producers.

Alternativestudent (talk) 14:28, 13 November 2014 (UTC)

Top Chickpea Producing Countries
(in metric tonnes)

Rank	Country	2010	2011	2012	2013
1	India	7,480,000	8,220,000	7,700,000	8,832,500
2	Australia	602,000	513,338	673,371	813,300
3	Pakistan	561,500	496,000	291,000	751,000
4	Turkey	530,634	487,477	518,000	506,000
5	Myanmar	441,493	473,102	500,000	490,000
6	Ethiopia	284,640	322,839	409,733	249,465
7	Iran	267,768	290,243	315,000	295,000
8	United States	87,952	99,881	151,137	157,351
9	Canada	128,300	90,800	161,400	169,400
10	Mexico	131,895	72,143	271,894	209,941
—	World	10,897,040	11,497,054	11,613037

Section about Pathogens

Informations about Pathogens: Dear Community I have compiled some information about chickpea pathogens and its problems. I intend to publish it in the following way as a subsection of the Production section:

Pathogens

Pathogens in chickpea cause severe yield loss up to 90%. One example is Fusarium oxysporum f. sp. cicero that is present in most of the major pulse crop growing areas and regularly causes severe damages. . From 1978 until 1995 the number of pathogens has increased from 49 to 172. These pathogens origin from the groups of bacteria, fungi, viruses, mycoplasma and nematodes and show a high genotypic variation. 35 of them have been recorded in India. The most widely distributed pathogens are Ascochyta rabiei (35 countries), Fusarium oxysporum f. sp. cicero (32 countries) Uromyces ciceris-arietini (25 countries), bean (pea) leaf roll virus (23 countries) and Macrophomina phaseolina (21 countries) . Current research is trying to breed cold, drought and pathogen (especially Ascochyta rabiei and Fusarium oxysporum f. sp. cicero) resistant varieties through Marker-assisted selection(MAS) to improve yield from currently 0.8t/ha to 2t/ha. The cold and pathogen resistance improvements are important as they target an earlier sowing date. This benefits the chickpea as it is mostly grown in semi-arid to arid areas where most rain falls during the cold season (Mediterranean, North America, Pakistan, North West India and Australia) (Millan et al., 2006).

If you do not agree with my information please tell me until 25th November if there are any concerns about the information, else I will publish it then.

Thank you in advance

Alternativestudent (talk) 13:02, 18 November 2014 (UTC)

Change and expansion of nutrition section

Dear community, I have found some interesting information about the nutritional value of chickpeas for human consumption. If you agree, I would like to expand and change this part as follows:

Nutrition

Particularly, in tropical and subtropical areas chickpea is widely consumed and plays an important role in human diets there. Especially for poor people it is an important source of protein as alternative to meet but also for minerals and vitamins. However, chickpeas contain many other important nutrients . The chemical structure of legume proteins often leads to a bad protein digestibility and thus to low nutritional values. Antinutritional factors, like lecithin, tannin, phytate, protease inhibitors and dietary fibre are also relevant for nutrient availability. Fibres have physiological effects on the gastrointestinal tract of humans due to the physico-chemical properties of their chemical components. These effects are: satiety changes, alteration of the gastrointestinal transit time and of the nutrient bioavailbility, flatulence, influence on body cholesterol levels and after meal serum insulin and glucose levels. However, cooking (or other thermal treatments) decreases natural antinutritional factors remarkably and therefore increases nutrient (e.g. starch and protein) availability.

It has been shown that chickpeas have prominent nutritional values compared to other legume seeds. Raw and freeze-dried cooked chickpeas have lipid and lower protein contents up to three times higher compared to raw and cooked lentil legumes, common bean and pea. Further it has the lowest insoluble fibre and no detectable soluble dietary fibre content .

Compared to the FAO/WHO reference pattern, chickpea proteins are rich in essential amino acids like lysine, isoleucine, tryptophan and total aromatic amino acids. Thus, these seeds can complement the food with low amounts of these amino acids. Though, a marginal lack of valine, threonine, leucine and total sulphur amino acids has been measured.

Chickpeas contain 18.5MJ/kg dry matter gross energy and 12.3MJ/kg dry matter metabolizable energy. 56.2 to 78.8% of dry matter constitutes of carbohydrates with starch as the major component (83.9%), followed by total sugars and fibre . Lipid fraction of chickpeas ranges from 3.4 to 8.2%. Neutral lipids constitute mostly of triglycerides, and polar lipids mostly of lecithin. 74.6 % of dry matter of the fatty acids is unsaturated (24.3% oleic acid, 22% linoleic acid) whereas 11.6% of dry matter is saturated (10.4 palmitic acid, 13% stearic acid). Furthermore, chickpeas are a good source of minerals like Ca, P, MG, K and Fe .

However, the treatment used to prepare a chickpea meal plays a significant role for the nutritive value.

Please tell me if you disagree with my changes until the 02.12.14. Thank you

Fschillling (talk)9:39, 1 Dezember 2014 (UTC)

Further expansion of the nutrition section

Dear community, I would like to add further information to the nutrition part. If you agree, I would like to expand it with information about the differing preparation treatments:

Nutrition

(here the part I suggested above)

Preparation

Cooking

Different cooking treatments do not vary in their total protein and total carbohydrate contents. Soaking-cooking of dry seeds possibly induces chemical modification of protein fibre complexes which leads to an increase in crude fibre content. Thus, protein quality can be improved through cooking due to inactivation or destruction of heat labile antinutritional factors. Further, protein digestibility, essential amino acid index and protein efficiency ratio are increased through cooking. Even if cooking lowers amino acid concentrations, such as tryptophan, sulphur, lysine, total aromatic and sulphur-containing amino acids their contents are still higher than proposed by the FAO/WHO reference. Diffusion of reducing sugars, raffinose, sucrose and others into cooking water leads to reduction or total loss of these components. Fat contents are significantly reduced through cooking. Cooked chickpeas contain considerable lower amounts of minerals compared to raw chickpeas. Also the B-vitamins riboflavin, thiamin, niacin and pyridoxine are dissolved into the cooking water at differing amounts. The activity of hemagglutinin is completely terminated by cooking. However, also antinutritional factors are reduced by cooking, such as trypsin inhibitors, saponins, phytic acid and tannins

Germination

Germination of chickpeas does improve their protein digestibility, though at a lower rate than by cooking. Degradation of proteins to simple peptides through germination leads to an improved crude protein, non-protein nitrogen and crude fibre content when compared to raw chickpeas. Lysine, tryptophan, sulphur and total aromatic amino acids are decreased by germination, but most contents are still higher than proposed by the FAO/WHO reference pattern. However, seeds need energy for growth which leads to a reduction of carbohydrates and fat in germinated seeds. Thus, starch, sucrose and reducing sugars are lowered during germination. Oligosaccharides, such as stachyose and raffinose are reduced in a higher amount during germination than during cooking. Germination significantly increases the amount of Fe, P and Zn in seeds but decreases Ca, K, Mn, Mg and Cu contents. However, minerals and B-vitamins are retained more effectively during germination when compared to cooking. Further, nutritive values of the chickpea are raised because germination leads to the formation of enzymes which decrease or remove indigestible and antinutritional factors. Phytic acids are reduced significantly, but trypsin inhibitor, tannin and saponin reduction is less effective compared to cooking. Hemagglutinin activity is reduced but not inactivated by germination.

Autoclaving, microwave cooking, boiling

Protein digestibility is improved by all treatments. Essential amino acids are slightly increased by boiling and microwave cooking when compared to autoclaving and germination. But microwave cooking is the best treatment to improve the amount of amino acids. Further, it is the best method to retain minerals and B-vitamins. Second and third best are autoclaving and boiling, respectively. Trypsin inhibitors are most effectively reduced by autoclaving, second by boiling, third by microwave cooking and least by germination. Overall, microwave cooking leads to a significantly lower loss of nutrients compared to autoclaving and boiling. Finally, all treatments lead to an improved protein digestibility, protein efficiency ratio and essential amino acid index. Though, microwave cooking seems to be the best method to prepare chickpeas, because of its improvement of nutritional values and its lower cooking time .

Please tell me if you disagree with my changes until the 02.12.14. Thank you very much

Fschillling (talk) 19:55, 1 December 2014 (UTC)

Last expansion of the nutrition section

Dear community, I would like to add information about nutritive values of chickpea leaves to the nutrition part. If you agree, I would like to expand this part as follows:

Nutrition

(here the part I suggested above)

Leaves

Malnutrition and insufficient micronutrient supply have been reported in many regions where chickpeas are a major part of the diet. However, the nutritional lack is not due to the chickpeas but due to the overall inadequate food supply of those people. In some parts of the world young chickpea leaves are consumed as cooked green vegetables. Especially in malnourished populations it could represent as supplement for important dietary nutrients The gross energy content of chickpea straw is 18MJ/kg dry matter while the metabolizable energy content is 7.7MJ/kg dry matter . Chickpea leaves have a significantly higher mineral content compared to cabbage and spinach. However, earlier harvested leaves show higher mineral concentrations. No matter when the leaves are harvested most of their minerals show a higher concentration compared to other vegetables. The Ca concentration exceeds the amount measured in spinach about three times and in cabbage six times. However, these results were found in greenhouse experiments where the plants had been fertilized daily with a complete mineral solution. In reality, environmental factors and nutrient availability could influence the mineral concentrations in chickpea leaves. Further, the impact of harvesting leaves on growing seeds should be figured out in further experiments. Nevertheless, consumption of chickpea leaves is recommended for areas where chickpeas seeds are produced as food for humans ).

Please tell me if you disagree with my changes until the 02.12.14. Thank you!

Fschillling (talk) 20:15, 1 December 2014 (UTC)

Expansion of uses section

As a final change I propose to complement the uses section. I would like to add some information about chickpea as animal feed.

Uses

(here: human consumtion as it already exists)

animal feed

Not only in human nutrition but also as animal feed chickpeas can serve as an energy and protein source which can lead to an increase in egg and milk production.

Secondary components, such as lecithin, polyphenols, oligosaccharides and amylase, protease, trypsin and chymotrypsin inhibitors can lead to a lower nutrient availability and thus to negative effects in growth and health of animals (especially in non-ruminants). However, protein digestibility and energy availability can be improved through various treatments, such as germination, dehulling and heat. Extrusion is a very good heat technique to destroy secondary components in legumes, since the proteins are irreversibly denatured. Though, over-processing may decrease the nutritional value. Further, it has been shown that extrusion leads to losses in minerals and vitamins, while dry heating does not change the chemical composition. However raw chickpeas have a relatively low trypsin and chymotrypsin inhibitor content compared to peas, common beans and soybeans. This leads to higher nutritional values and fewer digestible problems in non-ruminants. Non-ruminant diets can be completed with 200g/kg of raw chickpeas to promote egg production and growth of birds and pigs. Higher amounts can be used when chickpeas are previously treated with heat. Ruminants have generally less problems to digest legumes with secondary components, since they can inactivate them in the rumen liquor. Their diets can be supplemented by 300g/kg or more raw chickpea seeds.

Experiments have shown that ruminants grow equally well, and produce an equal amount and quality of milk when soybean or cereal meals are replaced with chickpeas. Also pigs show the same performance, only growing pigs experience a negative effect of raw chickpea feed. Though, previous extrusion of chickpeas can lead to an increased performance in growing pigs. When non treated chickpeas were added to poultry diets in the experiments, only the young broiler (starting period) showed a worse performance. Further, fish performed equally well when their soybean or cereal diet was replaced by extruded chickpeas.

In addition, chickpea straw has a quiet high nutritive value and can therefore be included as alternative forage in ruminant diets .

If you disagree with these changes please tell me until the 02.12.14. Thanks!

Fschillling (talk) 20:32, 1 December 2014 (UTC)

References

Preparation

@Zefr:: in this revision [3], you removed a large chunk of text added by Fschillling (talk · contribs), proposed above, in the #Preparation section. However, it appears to be sourced to el-Adawi [4], which is a PUBMED-compliant source. Just, it didn't have clear enough citation style, having just one ref tag at the end of three sections. Since I'm not an expert on the matter, and I don't have an access to the full source, I'd appreciate if you, or anybody else, could revisit that material and check if there is anything worth salvaging (and whether, perchance, it contained too close paraphrasing). For my taste, there's a bit of too much scientific detail on nutrient transformation, but some of it could make its way back into the article. No such user (talk) 16:26, 18 March 2015 (UTC)

Sorry, it was actually User:Erpert who removed it on Mar 7 [5]. No such user (talk) 16:48, 18 March 2015 (UTC)

If I misread something, I apologize, but everyone else can feel free to re-evaluate the source. Erpert ^{blah, blah, blah...} 23:46, 18 March 2015 (UTC)

No problem, misunderstandings happen. I restored it for the time being, will revisit it shortly. No such user (talk) 16:44, 19 March 2015 (UTC)

Cooking also significantly reduces fat and mineral contents

"Cooking also significantly reduces fat and mineral contents." : how ? — Preceding unsigned comment added by Vwalvekar (talk • contribs) 09:44, 28 May 2015‎

Chickpea vs. garbanzo bean

An editor recently moved this article to Garbanzo bean, and changed all references to Chickpea to Garbanzo bean, with the presumptuous edit summary "Better and more proper name for the species.", with no discussion here on Talk. I have moved the article back to the name it has had for years. I'll just note briefly that Google ngrams shows that "chickpea" is almost twice as common as "garbanzo bean" in English worldwide, and about equally common in American English. In the US, this appears to be a regional thing: in areas of heavy Hispanic influence (southwest and California), garbanzo is more common, while elsewhere chick pea is more common. --Macrakis (talk) 14:36, 1 August 2016 (UTC)

• List_of_crops_known_as_peas: Given that peas seem to be classified as a type of bean, it seemed more inclusive to classify the plant as a bean than a pea. I commonly think of peas as belonging to Pisum, but the list reminds me of that bean-shaped pea named "Black-eyed pea". Was not aware of the regional differences or the infrequency of the word Garbanzo in British English. Thus the name "chickpea" should remain with proper note in the article of regional use of the name "garbanzo bean". Also you must admit the texture of the seeds is more bean-like than pea-like. If someone could post a proper definition of what a "pea" is... --Bod (talk) 06:46, 15 September 2016 (UTC)

Types of Chickpeas

Kabuli, Desi, Mosambi, Kantewala, Annigeri, G5, Green gram, Gulabi http://www.agrifood.info/perspectives/2002/Agbola.html

Chickpea Breeding and Management RPSM (talk) 11:55, 22 May 2017 (UTC)

Ref

https://books.google.se/books?id=9LCiZedYrzIC&pg=PA111&lpg=PA111&dq=introduced+into+india+in+the+17th+century+chickpeas&source=bl&ots=uRbcPek8Ap&sig=6ghuMt7vWlVb-h9ValaIMNSbQ0M&hl=en&sa=X&ved=0ahUKEwiqxOGTobvUAhXBYJoKHYEfC1AQ6AEILzAB#v=onepage&q=introduced%20into%20india%20in%20the%2017th%20century%20chickpeas&f=false

RPSM (talk) 16:41, 13 June 2017 (UTC)

File:India - Varanasi green peas - 2714.jpg to appear as POTD soon

Hello! This is a note to let the editors of this article know that File:India - Varanasi green peas - 2714.jpg will be appearing as picture of the day on July 24, 2018. You can view and edit the POTD blurb at Template:POTD/2018-07-24. If this article needs any attention or maintenance, it would be preferable if that could be done before its appearance on the Main Page. — Chris Woodrich (talk) 04:41, 7 July 2018 (UTC)

Picture of the day

An Indian merchant holding green chickpeas (Cicer arietinum). One of the earliest cultivated legumes, chickpeas are ingredients in a number of dishes around the world. India is the largest producer of this nutrient-dense food, accounting for 64% of global production in 2016.Photograph: Jorge Royan