May reduce the formation of harmful compounds in processed foods

Polyphenols, which are helpful antioxidants, are found in chickpeas. Antioxidants are substances that combat free radicals, which are unstable molecules in your body that are considered to contribute to the development of numerous illnesses. Plant polyphenols, in particular, have been found to reduce free radicals in meals and reverse some of the harm they can cause in the body. Chickpea flour is also being researched for its capacity to lower the acrylamide level in processed meals. Acrylamide is an unstable food manufacturing residue. It is found in significant concentrations in wheat and potato-based foods.

It is a carcinogenic compound that has been associated with issues with reproductive, nerve, and muscle function, as well as enzyme and hormone action. When chickpea flour was cooked in research comparing several flours, it generated one of the lowest quantities of acrylamide. Researchers also discovered that putting chickpea batter on potato chips reduced acrylamide generation when compared to potato chips treated with oregano and cranberry antioxidants. Finally, another study discovered that shortbread cookies prepared with a combination of wheat and chickpea flour had 86% less acrylamide than identical cookies made just with wheat flour.