This book explores the status of chickpea and cowpea in terms of its production, nutritional composition, processing mediated changes, and methods to remove antinutrients, bioactive peptides & their related health benefits.
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.
Features
- 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.
1. Chickpea and cowpea: An overview of nutritional profile and effect of
processing methods
2. Physical properties and milling processes of chickpea
and cowpea
3. Biochemistry of macro and micronutrients of chickpea and cowpea
4. Processing mediated changes in the nutritional profile of chickpea and
cowpea
5. Rheological, pasting, and morphological properties of chickpea and
cowpea starch
6. Bioactive profile and antioxidant properties of chickpea and
cowpea (Part I)
7. Extraction of protein, current scenario and commercial
uses
8. Role of proteins in chickpea and cowpea considering global food
security, especially protein-based diet security
9. Bioactive profile and
antioxidant properties of chickpea and cowpea (Part II)
10. Non-nutrients in
chickpea and cowpea, their role and methods to remove them
11. Storage of
chickpea and cowpea-based products
12. Health benefits of chickpea and cowpea
Sukhvinder Singh Purewal, Ph.D. is presently working as Young Scientist, (DST-SYST Scheme) in Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. His area of interests includes solid state fermentation, bioactive compounds from natural resources, antioxidants and fruits processing. He has published more than 35 research papers in Journals of International repute. He receives best poster awards in National and International conferences. He is an active member of Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (AFSTI), Mysore, India and Indian Science Congress Association (ISCA). He has published an authored book entitled Millets: Properties, Processing, and Health Benefits with CRC Press, Taylor & Francis Group.
Pinderpal Kaur is a currently a Ph.D. Research scholar in Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. Her area of interests includes antioxidant from natural resources, starch modifications and cereal technology. She has published more than 10 research papers in Journals of International repute. She has actively participated in National and International conferences. She is an active life member of Association of Food Scientists and Technologists (AFSTI), Mysore.
Dr. Raj Kumar Salar, Professor in the Dept of Biotech., CDLU, Sirsa is an active scientist who has made significant contribution in the field of Biotechnology. He received Grants from DST, UGC, HSCST for R&D. He is a recipient of post doctorate fellowship from the Ministry of Education, Slovakia. He was awarded with KACST award (Saudi Arabia) for Best Research Paper published in 3 Biotech (Springer Journal). He has published a book entitled Biotechnology: Prospects and Applications with Springer. He is a reviewer of several reputed Journals. He has published more than 75 research papers in Journals of International repute.
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