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Chickpea as a potential source of high-quality protein for food formula


Nutritional quality of seeds has been determined according to growing practices (irrigation)Different varieties of seeds have been selected in function of the content, their yield and their adaptation to the climatic conditions. A process for protein extraction has been developed but leading to a price four time the one of soya extract.

The protein functionality has been studied leading to the conclusion that the functional performance is poor and not commercially viable purely as foaming emulsifying and gelling agent but may be used a as forming an active ingredient in more complex applications such as bakey or textured protein products developped by two of the industrial partners. Saponins were found to have potential interesting applications. STMS markers linked to seed weight and carotenoid content traits have been identified.

Call for proposal

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Kibbutz hartzor
60970 Gedera

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EU contribution
€ 0,00

Participants (12)