Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content
作者： Clara Fares , Valeria Menga , None
DOI: 10.1016/B978-0-12-401716-0.00041-6
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摘要: Abstract This chapter describes the nutritional profile of chickpea flour in relation to its composition macronutrients and micronutrients, with particular focus on fiber antioxidant content, also domestic industrial processing. These aspects are described terms their potential effects health. It is shown that contains a high portion non-digestible carbohydrate, which includes resistant starch fiber, rich variety phytochemicals, including natural antioxidants bioactive carbohydrates, enhanced after hydrothermal treatments. Due this composition, several studies have indicated consumption inversely associated risk coronary heart disease, type 2 diabetes mellitus, obesity. For these reasons, considered an ideal complement cereals healthy diet. Studies reviewed possibility fortifying cereal-based products by addition raw or processed flour, increase value, dietary mineral properties
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