Chickpea protein extraction, modification and food uses reviewed
What it found
Chickpea protein can be extracted and modified in many ways, and these methods change how well it dissolves, holds water and oil, and forms foams and gels.
The paper is a review of lab and food-industry studies, not a trial in people.
What they found
Animal and lab studies
Modification improves function
Physical, chemical and biological treatments can improve chickpea protein's solubility, water-holding, gelling, emulsifying and foaming properties. For example, ultrasonication increased solubility by 26.6% and water-holding capacity by 38% in lab tests.
Other findings
Protein content and quality
Chickpeas contain 20.9 to 25.27% protein, made up of albumin, globulin, gluten and prolamin. The protein has a digestible indispensable amino acid score of 76 and is rich in lysine.
Extraction methods
Wet milling, dry fractionation, alkaline extraction, ultrafiltration and salt extraction are all used to pull protein from chickpeas. Each method gives different protein yields and purity, and wet methods use large amounts of water and chemicals.
Food applications
Chickpea protein is used in plant-based dairy products like yogurt and milk, in cereal products, pasta, gluten-free noodles and muffins, and as a meat analog in sausages. Modified chickpea protein can also be used in microencapsulation and protein-based films.
Sustainability and regulation
The review notes that chickpea protein production has sustainability advantages, but regulatory considerations need to be addressed for its use in food.
What the authors conclude
- They conclude that chickpea protein has potential as a plant-based protein source but its functional properties need improvement for wider food use.
- They advise that further research is needed on green extraction techniques and on physical and chemical modification methods to enhance chickpea protein's functionality and nutritional properties.
- They state that this review provides insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.
How it was done
Chickpea protein is seen as a substitute for animal protein because of its high yield, nutrition and health benefits, but its use in food is limited by poor solubility, water-holding, emulsifying and gelling properties. The authors wanted to examine recent advances in extraction and modification to help expand its use in food products.
The authors reviewed published studies on chickpea (Cicer arietinum) protein extraction techniques, modification methods, functional properties and food applications. They also looked at nutritional benefits, sustainability and regulatory considerations.
What it can’t tell you
- This is a review of laboratory and food-industry studies, not a trial in people, so it cannot show how chickpea protein affects human health.
- The findings on functional properties come from lab tests, so they may not directly translate to what happens when people eat chickpea protein.
- The review does not provide information on long-term health outcomes or safety in people.
Who paid
- Conflicts
- The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as potential conflicts of interest.
- Authors work at
- Lovely Professional University, India; Karpagam Academy of Higher Education Deemed to be University, India; Tohoku University, Japan
The paper
- Title
- Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Animals and lab studies
- Summarised from
- Full text
- Cite
- Patil ND, Bains A, Sridhar K, et al (2024). Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review. Foods (Basel, Switzerland). doi:10.3390/foods13091398Free full textPubMed 38731769DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error