Nutritional Profiling and Its Importance in Chickpea: A Review
Yogendra Singh
*
Department of Genetics and Plant Breeding, JNKVV, Jabalpur (M.P), India.
Chanchal Bhargava
Department of Genetics and Plant Breeding, JNKVV, Jabalpur (M.P), India.
Kavita Solanki
Government Madhav Science College, Ujjain (M.P), India.
Amit Kumar
Department of Genetics and Plant Breeding, JNKVV, Jabalpur (M.P), India.
Priya Singh
Department of Genetics and Plant Breeding, JNKVV, Jabalpur (M.P), India.
Anita Babbar
Department of Genetics and Plant Breeding, JNKVV, Jabalpur (M.P), India.
*Author to whom correspondence should be addressed.
Abstract
Chickpea (Cicer arietinum L.), including desi and kabuli types, is a globally significant pulse crop cultivated in over fifty countries, including South Asia, Southern Europe, the Middle East, North Africa, the Americas, Australia, and China. Rich in carbohydrates and proteins (about 80% of dry weight), chickpea is valued for its high fiber, micronutrients (iron, zinc, folate), and bioactive compounds (polyphenols, flavonoids), establishing it as a 'functional food' with growing popularity. It is also a key plant-based protein source, making it a staple in vegetarian diets and a sustainable alternative to animal proteins.
Nutritional profiling aids breeding programs in enhancing chickpea varieties' nutritional value and resilience. Biofortification strategies to boost essential micronutrients and proteins are crucial for tackling malnutrition. The integration of molecular breeding techniques, such as genome-wide association studies (GWAS) and marker-assisted selection (MAS), accelerates the identification of genes linked to desirable agronomic and nutritional traits, enabling the development of biofortified cultivars. Additionally, optimizing post-harvest processing is essential to retain and enhance chickpea's nutritional value.
Keywords: Chickpea, nutritional value, MAS, GWAS, micronutrients, biofortified cultivars