The supplementary value of certain processed protein foods based on blends of groundnut, soya-bean, sesame, chick-pea (Cicer arietinum) flours and skim-milk powder to a maize--tapioca diet

Biochemistry and technology of chickpea (Cicer arietinum L.) seeds

Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. In this review, the world production and distribution, genetic background, biochemical and nutritional quality, and developments in storage and processing technology of chickpea are discussed. Future research needs, to improve the utilization of chickpea as human food, are addressed.

Nutritional aspects of soy protein products

This paper is concerned with the nutritional properties of the soybean and of various food products derived from it. Although primary consideration is given to the protein, cognizance is made of other nutrients such as vitamins and minerals. Much of our knowledge concerning the nutritional properties of the soybean has been derived from experiments with animals, and such knowledge is frequently directly applicable to human nutrition. Nutritional experiments with human subjects pose special problems, the most difficult of which is acceptability. People will not eat a certain food simply “because it is good for them.” Thus, the most serious hurdle to be overcome in the development of products containing soybean proteins is frequently not a nutritional one but one of consumer acceptance.