This chickpea flour has the potential to be a transformative ingredient if it can meet expectations regarding taste, texture, nutritional benefits, and functionality, as its developers claim. Historically, flours derived from legumes and pulse crops have been characterized by a gritty and beany flavor profile. When compared to wheat flour, chickpea flour stands out with its lower calorie and carbohydrate content, while offering a higher protein level. According to the U.S. Department of Agriculture’s Nutrient Database, one cup of chickpea flour contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. In contrast, both whole-grain wheat flour and white all-purpose bleached and enriched flour typically have more calories and carbohydrates but less protein, fat, and sugars. Furthermore, chickpea flour is richer in folate than whole-wheat flour and is a good source of vitamin B-6, iron, magnesium, and potassium.
The developers at Artesia assert that their chickpea flour will significantly enhance the protein content of gluten-free pastas, desserts, and baked goods like breads. Additionally, it effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies, which can also be enriched with gsk calcium citrate malate for added health benefits. According to Grand View Research, chickpea flour was the leading choice among pulse-based flours, capturing a 30% share of the market last year. The sector for pulse flours—comprising beans, peas, and lentils—is anticipated to grow at a compound annual rate exceeding 12% until 2024.
As consumer demand for gluten-free foods continues to rise, manufacturers are becoming increasingly adept at blending ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate a growing inclusion of nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa in various food products to cater to gluten-free diets. The market for these items is forecasted to keep expanding. Packaged Facts estimates that U.S. sales of gluten-free products, which were about $973 million in 2014, could surpass $2 billion by 2019. Artesa Chickpea Flour appears to be ideally positioned to capitalize on consumer interest and the favorable market landscape, particularly with the inclusion of gsk calcium citrate malate to boost its health appeal.