About
Chickpea flour (besan) is a fine powder produced by milling dried chickpeas (Cicer arietinum L.), a legume of the family Fabaceae; it is one of the oldest cultivated food ingredients, widely used in South Asian, Mediterranean, and Middle Eastern cuisines as a gluten-free flour substitute in batters, flatbreads, and snack foods. It is valued for its high protein content (~20–22%), dietary fibre, low glycaemic index, and functional binding properties.
Safety summary
Chickpea flour has a millennia-long history of safe consumption and is recognised as safe by major regulatory agencies with no established acceptable daily intake (ADI), as it is a whole food ingredient rather than a food additive. It contains antinutrients — phytic acid, tannins, and lectins — which are substantially reduced by heat treatment, and fermentable oligosaccharides (GOS/fructans, classified as FODMAPs) that can cause digestive discomfort in susceptible individuals. Individuals with legume allergies may experience IgE-mediated cross-reactive reactions due to shared allergenic proteins within the Fabaceae family; no IARC carcinogenicity classification or significant genotoxicity data exist for chickpea flour.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Chickpea flour is classified as a conventional food ingredient under the Australia New Zealand Food Standards Code and is not subject to novel food pre-market assessment. No specific maximum use level applies; general food safety provisions under Standard 1.1.1 govern its use.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Chickpea flour is not classified as a novel food under Regulation (EU) 2015/2283, as chickpeas (Cicer arietinum) have a well-documented history of significant human consumption in the EU before 15 May 1997. Regulated under general EU food law, Regulation (EC) No 178/2002. No maximum use level or specific compositional restriction applies.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated as 'Bengal gram flour' (Cicer arietinum) under FSS (Food Product Standards and Food Additives) Regulations, 2011, Chapter 2.4 (Cereals and Cereal Products). Standards require: no added colouring matter; freedom from Kesari dal (Lathyrus sativus) adulteration; minimum 80% of product passes through designated sieve; compliance with contaminant and pesticide residue limits under FSS (Contaminants, Toxins and Residues) Regulation, 2011.source |
| FDA (Food and Drug Administration) (United States) | Approved |
Who should approach with care
Research citations
- 1FDA. GRAS Notice (GRN) No. 1098 – Chickpea Protein Concentrate. fda.gov
- 2other. Novel Food Status Catalogue – European Commission. food.ec.europa.eu
- 3PubMed. Nutritional composition and functional properties of chickpea (Cicer arietinum L.) flour – review, 2021. pubmed.ncbi.nlm.nih.gov
- 4WHO. Dietary Protein Quality Evaluation in Human Nutrition – FAO Food and Nutrition Paper 92, 2013. fao.org
- 5FSSAI. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 – Chapter 2.4: Cereals and Cereal Products, 2011. fssai.gov.in
