Extraction of Proteins through Unexploited Sources

Chickpeas are a great source of plant based protein. 100 g of chickpeas contain 19 g protein. The chickpea is an annual legume of the family Fabaceae, subfamily Faboideae. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes. The main proteins found in chickpeas, similar to other legumes, are albumins and globulins. Chickpea protein quality is equivalent to that of soybean meal. Nevertheless, the chickpea seeds contain several antinutritional factors that decrease the protein utilization. Proteases and amylase inhibitors, lectins, polyphenols and certain sugars are the main antinutritional factors of chickpea seeds. Other antinutritional factors are phytic acid and undigestible carbohydrates as raffinose and stachyose. Most of these compounds inhibit the digestive enzymes or react with essential amino acids limiting the application of whole seed in many food products. This problem could be overcome if the chickpea proteins are isolated. The method discussed here for protein isolation is alkaline extraction with NaOH. The method is discussed in detail and also a rough estimated yield of chickpea seeds. It is a sustainable protein source.