Evaluation of chickpea (Cicer arietinum L.) micronutrient composition: Biofortification opportunities to combat global micronutrient malnutrition

Chickpea (Cicer arietinum L.) is a nutritious pulse crop primarily produced for human consumption. The present study was carried out to determine the potential for mineral micronutrient biofortification of chickpea to improve human micronutrient nutrition. Our results using 10 commercially grown USA chickpea genotypes show that chickpea is a rich source of selenium (Se = 15.3-56.3 μg/100 g), iron (Fe = 4.6-6.7 mg/100 g), zinc (Zn = 3.7-7.4 mg/100 g), calcium (Ca = 93.4-197.4 mg/100 g), magnesium (Mg = 125.1-158.7 mg/100 g), potassium (K = 732.2-1125.5 mg/100 g), copper (Cu = 0.7-1.1 mg/100 g), and phosphorus (P = 2627-3703 mg/kg). Thus, a single serving of chickpea could provide a significant amount of the recommended daily allowance (RDA) of numerous minerals. In addition, chickpea is a rich source of carotenoids, including xanthophyll (9.0-19.7 mg/100 g), canthoxanthine (21.0-67.9 mg/100 g), and beta-carotene (166-431 μg/100 g), which can increase mineral absorption in the human digestive system. Chickpea is also a good source of bio-beneficial quercetin and ferulic acid and is low in phytic acid (PA; 5.8-13.6 mg/g). Overall, chickpea is a good source of micronutrients. Selection of genetic material to enrich micronutrients in conjunction with the choice of growing location may enable development of chickpea-based whole food solutions to global micronutrient malnutrition.

► Micronutrient malnutrition is a global issue related to human diet. ► Chickpea is a rich source of micronutrients, and low in phytic acid. ► Chickpea is a promising crop as a whole food to combat micronutrient malnutrition.