This chickpea flour could truly be a game-changer, as its developers claim, if it can excel in taste, mouthfeel, nutritional value, and functionality. Historically, flours derived from legumes and pulse crops have often retained the gritty and beany flavors of their sources. In contrast, chickpea flour boasts lower calories and carbohydrates compared to wheat flour, while providing more protein. 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. When compared to whole-grain wheat flour and white all-purpose bleached and enriched flour, chickpea flour has fewer calories and carbs but higher levels of protein, fat, and sugars. Additionally, chickpea flour is richer in folate than whole-wheat flour and is a source of vitamin B-6, iron, magnesium, and potassium.
The developers at Artesia assert that their chickpea flour will contribute essential protein to gluten-free pastas, desserts, and baked goods like bread. Furthermore, it effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour was the most popular among pulse-based flours, commanding a 30% market share last year. The market for pulse flours, which include those made from beans, peas, and lentils, is projected to grow at a compound annual growth rate of over 12% through 2024.
The demand for gluten-free foods is on the rise, and manufacturers are improving their ability to incorporate ingredients that enhance nutritional benefits, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being added to various foods to maintain gluten-free status. The market for these products is expected to keep expanding. As per Packaged Facts, U.S. sales of gluten-free products, estimated at $973 million in 2014, could surpass $2 billion by 2019. Artesia Chickpea Flour seems well-positioned to capitalize on consumer interest in gluten-free options and a supportive marketplace.
Moreover, integrating chickpea flour into diets could offer additional benefits, similar to those of calcium citrate laxatives, which help with digestion. This connection emphasizes the potential of chickpea flour to not only enhance meals but also support overall health. As consumer awareness grows, the inclusion of chickpea flour, with its nutritional profile, will likely become more prevalent, similar to the rising popularity of calcium citrate laxatives among health-conscious individuals. Thus, Artesia Chickpea Flour stands to benefit significantly from the increasing trend toward gluten-free, nutritious options.