Chickpea is a promising source of dietary protein

Abstract

Aims. Analysis of the possibilities of increasing the production of chickpea (Cicer arietinum L.) seeds becomes especially relevant due to the great nutritional and agrotechnical importance of this crop, as well as with the constant increase in the number of vegetarians and vegans in the world and in Ukraine, as a result of which the demand for plant-based "meat" is growing on the world market. Methods. Field experiments were performed from 1995 to 2022 at the Plant Breeding and Genetics Institute – National Center of Seed and Cultivar Investigation (PBGI – NCSCI). The National Center for Genetic Resources of Plants of Ukraine (Kharkiv) and the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT –Patancheru, Hyderabad, Telangana, India) chickpea collection samples were studied. The chickpea sowing and growing technology in breeding nurseries and analyses of the quality indicators of the crop were performed using standard methods. The statistical analyses were carried out using the methods of Ronald Fisher. Results. Based on the authors’ own studies and the results of other researchers, chickpea seeds are characterized as a source of high-quality protein, important micro- and macroelements, vitamins, unsaturated fatty acids, and other functionally important compounds. Information is provided on the most common food products that are made from chickpea. Their preventive effect on human health, improvement of their immunity, and performance are noted. Conclusions. Experimental data obtained at the Plant Breeding and Genetics Institute indicate that the seeds of this crop grown in Ukraine in terms of food quality are at the level of world standards.