Chavan J K, Kadam S S, Salunkhe D K
Crit Rev Food Sci Nutr. 1986;25(2):107-58. doi: 10.1080/10408398709527449.
Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. In this review, the world production and distribution, genetic background, biochemical and nutritional quality, and developments in storage and processing technology of chickpea are discussed. Future research needs, to improve the utilization of chickpea as human food, are addressed.
鹰嘴豆是蛋白质、碳水化合物、B族维生素和某些矿物质的重要来源，对发展中国家的人口尤为重要。印度的鹰嘴豆产量占世界总产量的75%以上，在印度，鹰嘴豆大多被加工成木豆糊、整粒种子，以及多种传统的、发酵的、油炸的、甜的和膨化食品。本文综述了鹰嘴豆的世界产量与分布、遗传背景、生化与营养品质，以及储存和加工技术的发展。同时探讨了未来提高鹰嘴豆作为人类食物利用率的研究需求。
