Chickpea (Cicer arietinum) is a member of the genus Cicer and the legume family, Fabaceae. [ 22 ] : 231 Carl Linnaeus described it in the first edition of Species Plantarum in 1753, marking the first use of binomial nomenclature for the plant.

Cicer is a genus of the legume family, Fabaceae, and the only genus found in tribe Cicereae. It is included within the IRLC , and its native distribution is across the Middle East and Asia . Its best-known and only domesticated member is Cicer arietinum , the chickpea.

The current research was planned to assess the germination-induced modifications in physicochemical and bioactive profile of black chickpea (Cicer arietinum). For this purpose, black chickpeas (desi) were soaked for 12 h and germinated.

Nov 18, 2020 · Black chickpea is a good source of bioactive compounds, particularly isoflavones. Sprouting improves nutraceutical value in chickpea seeds.

Chickpea (Cicer arietinum L.), encompassing the desi and kabuli varieties, is a beloved pulse crop globally. Its cultivation spans over fifty countries, from the Indian subcontinent and southern Europe to the Middle East, North Africa, the Americas, Australia, and China.

Chickpea (Cicer arietinum) is the world’s second most important grain legume in terms of area and third most important by production. It is an annual, diploid, and predominantly self-pollinated species. Chickpeas are renowned for their high nutritional value and ability to …

Chickpea (Cicer arietinum L.) is the world's third largest legume crop based on the cultivated area . Chickpea is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries. There are two major types of chickpea groups: Desi and Kabuli.

Dec 29, 2023 · The current research was planned to assess the germination-induced modifications in physicochemical and bioactive profile of black chickpea (Cicer arietinum). For this purpose, black chickpeas...

Nov 25, 2024 · Recently, its recognition as a functional food has grown, owing to its ability to improve human nutrition and reduce disease risk. This study explores the biofortification potential of black chickpea seeds through the targeted application of Bacillus subtilis, B. megaterium, and Rhizobium cicer.

black chickpeas can improve properties such as thickening. As a result, black chickpea flour can be used to develop foods that have a balanced nutritional profile and increased sensory qualities.