Nutriment benefits and breeding strategies to improve quality traits of chickpea

Abstract:

Chickpea (Cicer arietinum L.) is a nutritionally dense pulse crop that plays a crucial role in global food and nutrition security. Rich in high-quality plant-based protein, it serves as an excellent meat substitute, particularly in vegetarian diets and in regions where animal protein is economically or culturally inaccessible. India remains the leading producer and consumer of chickpeas, reflecting the crop’s deep integration into traditional diets. The use of chickpeas dates back thousands of years, with archaeological and historical records documenting their significance in Middle Eastern, Mediterranean, and South Asian cuisines. Nutritionally, chickpeas are valued not only for their protein content (17-24% of seed dry weight), but also for their richness in non-starch carbohydrates, dietary fiber, vitamins, and essential minerals like iron, zinc, and magnesium. The low glycemic index and calorie content make chickpeas suitable for managing blood sugar levels and supporting weight control. Furthermore, they are gluten-free and low in allergens, making them widely acceptable across dietary restrictions. Chickpeas also contain health-promoting phytochemicals such as saponins, flavonoids, and phenolic compounds, which exhibit antioxidant and anti-inflammatory effects. These contribute to potential protective roles against cardiovascular diseases, diabetes, and certain cancers. Breeding programs aim to enhance nutritional traits through traditional selection, molecular tools, and genomics. However, improving seed quality is challenged by genetic complexity and environmental influences. Addressing these limitations through integrated breeding and biotechnology offers a promising path forward.