Chickpea Protein: Sustainable Production, Functionality, Modification, and Applications

Chickpea is a pulse that is affordable and a major source of sustainable protein with good functional and nutritional properties. Various extraction methodologies can be applied for obtaining protein-rich ingredients from chickpeas. While chickpea cultivar and growth conditions can significantly affect protein yield and quality, the extraction method is also shown to impact protein composition, structure, and functionality. This work is an overview of the extraction and fractionation of proteins from chickpeas, protein structure and composition, as well as physicochemical, functional and nutritional properties. This chapter provides insights into the possible applications of various physical, chemical, and biological methods for the improvement of chickpea protein quality. A special emphasis is given to promising end-product applications, potential new uses, and challenges in the sustainable processing of chickpea protein.