Abstract
This paper reviews the nutritive and biological value of chickpea.The chemical, vitamin and mineral compositions of chickpea are described in this paper.Chickpeas contain more than 80 beneficial substances for the human body.It contains about 20 percent protein, 50-60 percent carbohydrates, about 5 percent fat, most of which is polyunsaturated, the amino acid lysine, vitamins A, C, B1, B6 as well as mineral elements (zinc, magnesium, potassium, phosphorus, iron).It gives an overview of the use of chickpea flour in the production processes of confectionery, bakery, macaroni and meat products.Its effect on the quality characteristics of received food products is assessed.