Legumes can act as good sources 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 benefits makes 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 their production, nutritional composition, processing mediated changes, and methods to remove antinutrients, bioactive peptides and 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.


- 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

- Provides 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|19 pages

Chickpea and Cowpea

An Overview of Nutritional Profile and Effect of Processing Methods