Editing Chickpea (section)

===Animal feed===

Chickpeas are an energy and protein source as [[animal feed]].<ref name= Bampidis>{{cite journal |year=2011 |last1=Bampidis |first1=V.A. |last2=Christodoulou |first2=V. |title=Chickpeas (Cicer arietinum L.) in animal nutrition: A review |volume=168 |issue=1–2 |pages=1–20 |journal=Animal Feed Science and Technology |doi=10.1016/j.anifeedsci.2011.04.098}}</ref>

Raw chickpeas have a lower [[Trypsin inhibitor|trypsin]] and [[chymotrypsin]] inhibitor content than peas, [[common bean]]s, and [[soybean]]s. This leads to higher nutrition values and fewer digestive problems in non[[ruminants]]. Nonruminant diets can be completed with 200 g/kg of raw chickpeas to promote egg production and growth of birds and pigs. Higher amounts can be used when chickpeas are treated with heat.<ref name= Bampidis/>

Experiments have shown that ruminants grow equally well and produce an equal amount and quality of milk when soybean or cereal meals are replaced with chickpeas. Pigs show the same performance, but growing pigs experience a negative effect of raw chickpea feed; extruded chickpeas can increase performance even in growing pigs. Only young broilers (starting period) showed worse performance in poultry diet experiments with untreated chickpeas. Fish performed equally well when extruded chickpeas replaced their soybean or cereal diet.<ref name= Bampidis/> Chickpea seeds have also been used in rabbit diets.<ref name= "fao" />
{| class="wikitable" style="float:right; width:14em; text-align:center;"
|+ Production of chickpeas – 2022
|-
! scope="col" | Country
! scope="col" | Production<br /><small>(millions of [[tonne]]s)</small>
|-
| {{IND}} || 13.5
|-
| {{TUR}} || 0.6
|-
| {{RUS}} || 0.5
|-
| {{ETH}} || 0.5
|-
| {{MMR}} || 0.4
|-
| {{PAK}} || 0.3
|-
| '''World''' ||'''18.1'''
|-
| colspan="2" |<small>Source: [[FAOSTAT]] of the United Nations<ref name="faostat">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title= Chickpea production in 2022, Crops/Regions/World list/Production Quantity (pick lists)|date=2024|publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT)|access-date=21 April 2024}}</ref></small>
|}

Secondary components of legumes—such as [[lecithin]], [[polyphenols]], [[oligosaccharides]]; and [[amylase]], [[protease]], trypsin and chymotrypsin inhibitors—can lead to lower nutrient availability, and thus to impaired growth and health of animals (especially in nonruminants). Ruminants generally have less trouble digesting legumes with secondary components since they can inactivate them in the rumen liquor. Their diets can be supplemented by 300 g/kg or more raw chickpea seeds.<ref name= Bampidis/> However, protein digestibility and energy availability can be improved through treatments such as germination, dehulling, and heat. Extrusion is a very good heat technique to destroy secondary legume components since the proteins are irreversibly denatured. Overprocessing may decrease the nutritional value; extrusion leads to losses in minerals and vitamins, while dry heating does not change the chemical composition.<ref name= Bampidis/>