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Table 3 The amino acid profile of chickpeas flour after processing

From: The potential use of chickpeas in development of infant follow-on formula

Amino acid G GB FAO/WHO reference protein
(0.5–1 yr) (1–2 yr)
Histidine 2.42 2.51 2 1.8
Isoleucine 4.16 4.03 3.2 3.1
Leucine 7.59 7.35 6.6 6.3
Lysine 6.04 6.10 5.7 5.7
Threonine 4.78 4.30 3.1 2.7
Valine 4.98 4.90 4.3 4.2
Total aromatic amino acid 8.60 8.44 5.2 4.6
Total sulphur amino acids 4.64 4.74 2.8 2.6
Alanine 4.59 4.47   
Aspartic acid 13.34 13.24   
Cystine 2.61 2.83   
Glutamic acid 18.51 18.95   
Glycine 4.01 3.87   
Proline 4.35 4.79   
Serine 5.22 5.23   
Tyrosine 3.00 2.83   
Methionine 2.03 1.91   
Phenylanine 5.61 5.61   
Arginine 6.81 6.92   
  1. Note: G stands for soaked, germinated, and dehulled and GB = soaked, germinated, boiled and dehulled. Kabuli cultivar (bar) was used.