Garbanzo bean flour

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Chickpea (garbanzo) flour (Cicer arietinum)

Description

Legume flour milled from whole or dehulled chickpeas, typically to a fine/medium-fine granulation; also known as besan/gram flour.
Sensory profile: nutty–lightly toasted flavor with subtle earthy notes; color ranges from pale yellow to light amber.
Functional traits: high water absorption, strong binding and body, foaming/emulsifying capacity (protein + saponins), and good starch gelation on cooking.

Caloric value (per 100 g, powder)

~360–390 kcal; protein 20–23 g; carbohydrates 55–62 g (of which fiber 9–12 g); fat 5–7 g; sodium low (↑ if salted).
Sulphur amino acids (methionine/cysteine) are limiting → complement with cereals to balance the profile.

Key constituents

Proteins: storage fractions 7S vicilin, 11S legumin, convicilin.
Complex carbohydrates: starch (↑ RS3 — resistant starch after cook–cool), soluble/insoluble fibers.
Lipids: modest total fat, mainly PUFA (polyunsaturated fatty acids; e.g., linoleic n-6, potentially beneficial when balanced; more oxidation-prone) and MUFA (monounsaturated fatty acids; e.g., oleic n-9, often neutral/beneficial), with low SFA (saturated fatty acids; best kept moderate overall).
Phytochemicals: saponins, phytosterols, polyphenols; phytates (mineral chelators, reduced by processing).
Minerals/vitamins: folate, manganese, magnesium, phosphorus, potassium, iron (bioavailability ↑ with vitamin C/fermentation).

Production process

Cleaning and selection → optional dehulling → optional light roasting/thermal stabilisation (to soften “beany” notes and inactivate enzymes) → milling (roller/stone/pin) → sieving to target particle size → barrier packaging.
Typical QC: moisture (e.g., ≤12–13%), protein (N×6.25), ash, granulation (d50/d90), color (L, b)**, fresh aroma; microbiology (pathogens absent/25 g), metals/pesticides within limits.

Sensory and technological properties

High water uptake → viscosity/body in batters, sauces, and fillings.
Foaming/emulsifying (an aquafaba-like effect) supports egg-free mayo and whipped desserts.
Thermal starch gel provides structure; retrogradation on cooling ↑ RS3 and firmness.
Protein coagulation synergises with acids/salts; Maillard browning in dry-heat processing.

Food applications

Traditional: socca/farinata, pakora/bhaji, panelle, laddu, sev.
Gluten-free & plant-based: legume pasta/gnocchi, burgers and fritters (binder), vegan omelettes/frittatas (with water/plant milk), white sauces/veloutés as a thickener.
Hybrid baking: 10–30% blends with cereal flours for protein, color, and aroma.
Snacks & coatings: crisp batters, crackers, breadsticks, protein bars.

Nutrition and health

High fiber (satiety, transit, glycaemic control) and good protein quality yet incomplete → pair with grains.
Glycaemic index (GI) low–moderate; cook–cool cycles ↑ RS3 and can further lower GI.
Antinutrients (phytates, tannins, trypsin inhibitors) are reduced by soaking, fermentation, sprouting, roasting, or thermal treatment.
Possible FODMAP (oligosaccharides): in sensitive individuals, portion control and adequate hydration help.

Fat profile

Moderate total fat; predominantly PUFA (potentially beneficial when balanced; more oxidation-prone) and MUFA (often neutral/beneficial), with low SFA. TFA (trans fatty acids) negligible; MCT (medium-chain triglycerides) not significant.

Quality and specifications (typical topics)

Identity/purity: moisture ≤12–13%, free of pests/foreign matter, fresh, non-rancid aroma.
Composition: protein (e.g., ≥20%), ash within spec, stable color and granulation for the target recipe.
Functionality: water absorption, viscosity (Brookfield), emulsion/foam stability, binding power.
Microbiology: pathogens absent, yeasts/molds low; mycotoxins/metals/pesticides compliant.
Packaging: barrier to moisture/oxygen/light (limit lipid oxidation).

Storage and shelf life

Store cool, dry, away from light/odors, in an airtight container; avoid humidity (caking).
Shelf life: typically 6–12 months (best quality when fresh/recently milled); after opening reseal and use within weeks.

Allergens and safety

Naturally gluten-free, but cross-contact possible in mixed mills → seek certified gluten-free if required.
Legume allergies: uncommon but occur; possible cross-reactivity with peanut, lentil, pea, soy.
Avoid raw consumption (astringent taste and antinutrients): prefer cooked/toasted uses.

INCI functions in cosmetics (where applicable)

INCI: Cicer Arietinum Seed Flour / Seed Powder / Extract / Protein.
Roles: absorbent, mild exfoliant, light skin-conditioning; used in powder cleansers, masks, scrubs (ensure safety/claim substantiation).

Troubleshooting

Pronounced “beany” note: lightly roast the flour (110–130 °C, 10–20 min) or choose heat-treated grades.
Lumps in batters/sauces: pre-mix with oil/sugar or sift; add liquids gradually while whisking.
Crumbling in gluten-free bakes: increase hydration, add hydrocolloids (e.g., xanthan/psyllium) or emulsifiers; brief autolyse helps.
Bitter aftertaste: check for rancidity (oxidised fats); use barrier packs and stock rotation.

Sustainability and supply chain

Nitrogen-fixing legume: lowers synthetic fertiliser needs and improves rotations; GHG footprint far below animal proteins.
In-plant: improve water/energy efficiency, manage effluents toward BOD/COD targets, use recyclable packaging; ensure traceability and GMP/HACCP.

Labelling

Names: “chickpea (garbanzo) flour”, “besan/gram flour” (where customary). State country of origin, lot, particle size (if relevant), and any roasting/thermal treatment.
Nutrition claims (“source of protein/fiber”) and gluten-free only if compliant; list ingredients/allergens in blends.

Conclusion

Chickpea flour is a versatile, nutrient-dense ingredient that delivers protein, fiber, and useful functionality (binding, foaming, emulsifying) across batters, bakes, gluten-free cooking, and plant-based formulations. The right raw-material quality, granulation, thermal treatment, and hydration are key to clean flavor, stable textures, and consistent performance.

Mini-glossary

RS3 — resistant starch (retrograded): Less-digestible starch formed on cooling; can moderate glycaemic response.
GI — glycaemic index: Measure of post-meal glucose impact; lowered by fiber, cooling, and protein/fat pairing.
FODMAP — fermentable oligo-, di-, mono-saccharides and polyols: May cause bloating; manage via portioning and rinsing/processing.
PUFA — polyunsaturated fatty acids: Potentially beneficial when balanced; more oxidation-prone.
MUFA — monounsaturated fatty acids: Often neutral/beneficial for lipid profiles.
SFA — saturated fatty acids: Best kept moderate overall.
TFA — trans fatty acids: Negligible in legume flours.
MCT — medium-chain triglycerides: Not significant in chickpea flour.
GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: Preventive food-safety systems with validated CCPs.
BOD/COD — biochemical/chemical oxygen demand: Effluent metrics guiding wastewater treatment and environmental impact.

Unsaturated fatty acids such as linoleic acid and oleic acid are found in chickpeas

Among the most interesting vitamins riboflavin, niacin, thiamine, beta-carorene

The health benefits of CP consumption have received recent attention from researchers. Phytic acid, lectins, sterols, saponins, dietary fiber, resistant starch, oligosaccharides, unsaturated fatty acids, amylase inhibitors, and some bioactive compounds such as carotenoids and isoflavones have demonstrated the ability to lower clinical complications associated with various human diseases (1).

Chickpeas have several potential health benefits and, in combination with other legumes and grains, could beneficial effects on some of the important human diseases such as those affecting the cardiovascular system, type 2 diabetes, digestive diseases and some cancers (2).

(1) Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption.J Agric Food Chem. 2017 Jan 11;65(1):6-22. doi: 10.1021/acs.jafc.6b02629.

Abstract. Chickpeas (CPs) are one of the most commonly consumed legumes, especially in the Mediterranean area as well as in the Western world. Being one of the most nutritional elements of the human diet, CP toxicity and allergy have raised health concerns. CPs may contain various antinutritional compounds, including protease inhibitors, phytic acid, lectins, oligosaccharides, and some phenolic compounds that may impair the utilization of the nutrients by people. Also, high consumption rates of CPs have enhanced the allergic problems in sensitive individuals as they contain many allergens. On the other hand, beneficial health aspects of CP consumption have received attention from researchers recently. Phytic acid, lectins, sterols, saponins, dietary fibers, resistant starch, oligosaccharides, unsaturated fatty acids, amylase inhibitors, and certain bioactive compounds such as carotenoids and isoflavones have shown the capability of lowering the clinical complications associated with various human diseases. The aim of this paper is to unravel the health risks as well as health-promoting aspects of CP consumption and to try to fill the gaps that currently exist. The present review also focuses on various prevention strategies to avoid health risks of CP consumption using simple but promising ways.

Jukanti AK, Gaur PM, Gowda CL, Chibbar RN. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. Br J Nutr. 2012 Aug;108 Suppl 1:S11-26. doi: 10.1017/S0007114512000797.

Abstract. Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries. It is a good source of carbohydrates and protein, and protein quality is considered to be better than other pulses. Chickpea has significant amounts of all the essential amino acids except sulphur-containing amino acids, which can be complemented by adding cereals to the daily diet. Starch is the major storage carbohydrate followed by dietary fibre, oligosaccharides and simple sugars such as glucose and sucrose. Although lipids are present in low amounts, chickpea is rich in nutritionally important unsaturated fatty acids such as linoleic and oleic acids. β-Sitosterol, campesterol and stigmasterol are important sterols present in chickpea oil. Ca, Mg, P and, especially, K are also present in chickpea seeds. Chickpea is a good source of important vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursor β-carotene. As with other pulses, chickpea seeds also contain anti-nutritional factors which can be reduced or eliminated by different cooking techniques. Chickpea has several potential health benefits, and, in combination with other pulses and cereals, it could have beneficial effects on some of the important human diseases such as CVD, type 2 diabetes, digestive diseases and some cancers. Overall, chickpea is an important pulse crop with a diverse array of potential nutritional and health benefits.

(2) Jukanti AK, Gaur PM, Gowda CL, Chibbar RN. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. Br J Nutr. 2012 Aug;108 Suppl 1:S11-26. doi: 10.1017/S0007114512000797.

Rachwa-Rosiak D, Nebesny E, Budryn G. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review. Crit Rev Food Sci Nutr. 2015;55(8):1137-45. doi: 10.1080/10408398.2012.687418.

Abstract. Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is characterized by a high content of protein, fat, vitamins, fiber, and a lower content of carbohydrates than flour of wheat. Chickpeas may contain antinutritional compounds that can impair utilization of the nutrients by people. Heat treatment is an effective method to increase the amount of protein available for intestinal digestibility. Adding chickpeas to a foodstuff can increase their nutritional value and reduce the acrylamide content. Acrylamide is an antinutritional substance present in foods, such as bread, snacks, and chips. Chickpea flour and protein may be new way to a reduce the content of acrylamide in products of this type. The addition of chickpea flour affects the sensory and textural properties.


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