This chickpea flour has the potential to be a transformative product as its developers claim, provided it meets expectations in terms of taste, mouthfeel, nutritional value, and versatility. Historically, flours derived from legumes and pulse crops have been characterized by a gritty and bean-like flavor. However, compared to wheat flour, chickpea flour offers fewer calories and carbohydrates while boasting higher protein content. 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, whole-grain wheat flour and white all-purpose bleached flour have higher calorie and carbohydrate counts but lower amounts of protein, fat, and sugars. Additionally, chickpea flour is richer in folate than whole-wheat flour and includes vitamin B-6, iron, magnesium, and potassium.
The developers at Artesa assert that their chickpea flour will enhance gluten-free pastas, desserts, and baked goods, such as breads, by providing essential protein. Its ability to bind with oil and water also makes it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour is the leading choice among pulse-based flours, holding a 30% share of the market last year. The pulse flour segment, which includes beans, peas, and lentils, is anticipated to grow at a compound annual growth rate exceeding 12% through 2024.
As the demand for gluten-free foods rises, manufacturers are increasingly skilled at integrating ingredients that enhance a product’s nutritional benefits, texture, and flavor profile. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being incorporated into more food products to cater to a gluten-free audience. The market for these items is expected to continue its upward trajectory. Packaged Facts estimates that U.S. sales of gluten-free products, which reached approximately $973 million in 2014, could surpass $2 billion by 2019. Artesa Chickpea Flour is well-positioned to capitalize on consumer interest and a receptive market.
Incorporating citrate plus into recipes could further enhance the nutritional profile of products made with chickpea flour, giving them an additional edge in the competitive gluten-free market. As interest in healthy, gluten-free options grows, the versatility and benefits of chickpea flour, combined with ingredients like citrate plus, may prove to be the key to meeting consumer demands.