Project Report For Chickpeas
Introduction
Project Report for Chickpeas is as follows,
The term “chickpea” comes from the Latin word cicer, which refers to the Fabaceae plant family of legumes. It is also known as the garbanzo bean, which is a Spanish name. Peanuts, black beans, lima beans, kidney beans, and peanuts are all members of the legume family. Pulses, which are edible seeds with a high nutritional value, are produced by these plants. The larger, round, light-colored Kabuli-type chickpea, popular in the US, and the smaller, dark, asymmetrical Desi-type chickpea, popular in India and the Middle East.
Chickpeas mashed to a paste with lemon juice, olive oil, and tahini (sesame paste)—is frequently consumed in the Middle East as a sauce and bread dip. a classic Middle Eastern meal, mashed cooked chickpeas are moulded into little flat cakes or balls and fried. Chickpeas are a ubiquitous element in soups, salads, and stews throughout southern Europe and Latin America. Chickpea meal or flour is also made from chickpeas and can be used to make socca, a flatbread, or mixed with wheat or other flours for baking.
Chickpeas, a robust crop, can thrive in a wide range of soil conditions, from light clay to heavy clay. Furthermore, it is drought-tolerant and water-resistant, and can withstand very little. As a result, it is an ideal crop for India’s arid, water-scarce regions. Split chickpeas are used to make dal and can also be ground into flour to make a variety of delicacies. Hummus is a popular chickpea-based spread or dip.
Benefits of Chickpeas
Diabetes: Dry and canned chickpeas both contain amylose, a resistant starch that digests slowly, and both have a low glycemic index and load. These components help to reduce unexpected blood sugar and insulin surges, which can improve type 2 diabetics’ overall blood sugar management.Â
Gut Flora: Raffinose, a soluble fibre found in chickpeas, is a type of oligosaccharide that is fermented in the colon by good bacteria called Bifidobacterium. Butyrate, a short chain fatty acid, is produced when bacteria break down this fibre. Butyrate may help prevent colorectal cancer by inducing cell apoptosis (death), as well as decreasing inflammation in the colon’s cell wall and increasing bowel regularity.Â
Heart Disease: Sitosterol, a plant sterol found in chickpeas, resembles cholesterol in the body in terms of structure. It prevents the body from absorbing cholesterol, lowering blood cholesterol levels as a result. Additionally, the fibre and unsaturated fats in chickpeas may have a positive impact on blood lipid levels.Â
Obesity: By slowing digestion and giving meals more volume, high fibre foods can aid in promoting a sense of fullness and satisfaction. Weight control may be aided by the satiating effects of chickpeas’ high fibre and protein content.Â
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Market Potential for Chickpeas
Chickpea sales globally reached 19.6 million tonnes in 2022. The market is anticipated to grow at a 5% CAGR between 2023 and 2028 to reach 26.2 million tonnes.
As a result, different methods of increasing chickpea consumption will drive the global chickpea market throughout the forecast period. Additionally, consumers of today choose protein-rich food items as a result of rising health consciousness, which increases demand for the goods. In addition to being a popular vegetarian meat alternative, chickpeas are also used to create textured protein.
Additionally, chickpeas have developed into a cheap food ingredient due to the high price and restricted supply of richer protein sources like soy. Other factors influencing the market’s expansion include changing dietary patterns, rising disposable income, and population growth.Â
India produces around 70% of the world’s chickpea output and is also the biggest producer. Chickpeas are mostly grown in Madhya Pradesh, Uttar Pradesh, Rajasthan, Maharashtra, and Andhra Pradesh in India. The nation has a tremendous potential for growing chickpeas due to its excellent environment and high demand for the crop.
Chickpeas are a food that is incredibly nourishing and full of nutrients, fibre, and protein. Demand for chickpeas has increased as a consequence of rising health consciousness among consumers and the growing popularity of vegan and vegetarian diets. The food processing sector dominates the chickpea market in India because it employs chickpea flour .