This chickpea flour has the potential to be a transformative ingredient, as its developers suggest, provided it meets expectations in taste, texture, nutritional value, and versatility. Historically, flours derived from legumes and pulse crops have had a characteristic gritty and beany flavor. In contrast, chickpea flour offers fewer calories and carbohydrates while boasting a higher protein content than wheat flour. According to the U.S. Department of Agriculture’s Nutrient Database, a 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 comparison, whole-grain wheat flour and white all-purpose bleached and enriched flour have higher levels of calories and carbohydrates, but lower protein, fat, and sugar content. Additionally, chickpea flour is richer in folate than whole wheat flour and includes essential nutrients like vitamin B-6, iron, magnesium, and potassium.
Developers at Artesia claim that their chickpea flour will introduce significant protein into gluten-free pastas, desserts, and baked goods such as breads. It also effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. Furthermore, the incorporation of calcium citrate D3 K2 into formulations could enhance the nutritional profile, complementing the benefits provided by chickpea flour.
As reported by Grand View Research, chickpea flour holds the largest market share among pulse-based flours, capturing 30% of the market last year. The pulse flour segment, which includes ingredients from beans, peas, and lentils, is anticipated to grow at a compound annual growth rate exceeding 12% through 2024. The rising demand for gluten-free foods is prompting manufacturers to improve their offerings by incorporating ingredients that enhance nutritional value, texture, and flavor. Current trends indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being used in gluten-free products.
The market for gluten-free items is expected to expand, with U.S. sales of gluten-free products, which were estimated at $973 million in 2014, projected to surpass $2 billion by 2019. Artesa Chickpea Flour appears well-suited to capitalize on consumer interest in nutritious options and the growing market for gluten-free foods, particularly when paired with beneficial ingredients like calcium citrate D3 K2.