Compendium of the most significant studies on properties, intake, and effects.

Dulce-María DA, Adrián CR, Cuauhtémoc RM, Ada-Keila MN, Jorge MC, Erika AS, Edith-Oliva CR. Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity. Saudi J Biol Sci. 2021 Jan;28(1):1141-1146. doi: 10.1016/j.sjbs.2020.11.048.

Haileslassie HA, Ramikie R, Vatanparast H, Ramdath DD, Froehlich Chow A, Shand P, Engler-Stringer R, Lieffers JR, Hood-Niefer S, Henry C. A Nutrition Intervention to Promote the Consumption of Pulse-Based Foods in Childcare Centers: Protocol for a Multimethod Study. JMIR Res Protoc. 2020 Dec 24;9(12):e22775. doi: 10.2196/22775.

Pietrasik Z, Soladoye OP. Functionality and consumer acceptability of low-fat breakfast sausages processed with non meat ingredients of pulse derivatives. J Sci Food Agric. 2021 Jan 11. doi: 10.1002/jsfa.11084.

Rachwa-Rosiak D, Nebesny E, Budryn G. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review. Crit Rev Food Sci Nutr. 2015;55(8):1137-45. doi: 10.1080/10408398.2012.687418.

Serrano-Sandoval SN, Guardado-Félix D, Gutiérrez-Uribe JA. Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates. Food Chem. 2019 Jul 1;285:290-295. doi:10.1016/j.foodchem.2019.01.137. 

Acharjee S, Sarmah BK. Biotechnologically generating 'super chickpea' for food and nutritional security. Plant Sci. 2013 Jun;207:108-16. doi: 10.1016/j.plantsci.2013.02.003. 

Simsek S, Herken EN, Ovando-Martinez M. Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas. J Sci Food Agric. 2016 Jun;96(8):2896-905. doi: 10.1002/jsfa.7461. 

Gupta S, Liu C, Sathe SK. Quality of a Chickpea-Based High Protein Snack. J Food Sci. 2019 Jun;84(6):1621-1630. doi: 10.1111/1750-3841.14636. 

Sharma KK, Bhatnagar-Mathur P, Jayanand B. Chickpea (Cicer arietinum L.). Methods Mol Biol. 2006;343:313-23. doi: 10.1385/1-59745-130-4:313. 

Jogihalli P, Singh L, Kumar K, Sharanagat VS. Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum). Food Chem. 2017 Dec 15;237:1124-1132. doi: 10.1016/j.foodchem.2017.06.069. 

Singh D, Sharma NL, Singh CK, Sarkar SK, Singh I, Dotaniya ML. Effect of chromium (VI) toxicity on morpho-physiological characteristics, yield, and yield components of two chickpea (Cicer arietinum L.) varieties. PLoS One. 2020 Dec 3;15(12):e0243032. doi: 10.1371/journal.pone.0243032. 

Milán-Noris AK, Gutiérrez-Uribe JA, Santacruz A, Serna-Saldívar SO, Martínez-Villaluenga C. Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.). Food Chem. 2018 Dec 1;268:66-76. doi: 10.1016/j.foodchem.2018.06.068. 

Han J, Zhang R, Muheyati D, Lv MX, Aikebaier W, Peng BX. The Effect of Chickpea Dietary Fiber on Lipid Metabolism and Gut Microbiota in High-fat Diet-induced Hyperlipidemia in Rats. J Med Food. 2021 Jan 28. doi: 10.1089/jmf.2020.4800.

De Pasquale I, Verni M, Verardo V, Gómez-Caravaca AM, Rizzello CG. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods. 2021 Jan 18;10(1):182. doi: 10.3390/foods10010182. .