This chickpea flour might truly be a game-changer, as its developers assert, if it meets expectations regarding taste, texture, nutritional benefits, and versatility. Historically, flours derived from legumes and pulse crops have often retained the gritty and beany flavors of their origins. However, chickpea flour stands out with fewer calories and carbohydrates than wheat flour, while offering a higher protein content. According to the U.S. Department of Agriculture’s Nutrient Database, one cup 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 and enriched flour have higher calorie and carbohydrate counts but lower protein, fat, and sugar levels. Additionally, chickpea flour boasts a greater folate content than whole-wheat flour and includes vital nutrients such as vitamin B-6, iron, magnesium, and potassium, making it an excellent source of calcium plus for those seeking to enhance their diets in the 21st century.
The developers at Artesia claim that their chickpea flour will significantly boost the protein content of gluten-free pastas, baked goods, and desserts, and that it effectively binds with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour emerged as the leading choice among pulse-based flours last year, commanding a 30% market share. Furthermore, 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 products continues to rise, manufacturers are increasingly adept at incorporating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are being integrated into a wider variety of foods to maintain gluten-free standards. The market for these products is expected to keep expanding, with Packaged Facts estimating that U.S. sales of gluten-free products, which were around $973 million in 2014, could surpass $2 billion by 2019. Artesa Chickpea Flour appears to be well-positioned to capitalize on consumer interest and the favorable market environment in the 21st century, especially for those looking to incorporate more calcium plus into their diets.