Desi Chickpea

Desi Chickpea

  • Cicer arietinum L.
  • 07132000
  • Small angular shape seeds with thick seed coats, light tan speckled or solid black colour
  • Bengal Gram, Kala Chana, Black Chickpea
Grade Origin Download


Desi chickpea is one of chickpea (Cicer arietinum L.) varieties that probably the earliest variety because of its resemblance with the seeds that are found at archeological sites. Desi chickpeas mainly cultivated in India, East Africa, Mexico, and Iran. Desi chickpeas are small, have angular shape of seeds, with thick seed coats that have a colour from light tan that speckled to solid black seed coats. This chickpea is commonly referred as Bengal Gram, Kala Chana or Black Chickpea.

Desi chickpea is commonly used as the ingredients in various cuisines, from sweets to savories food. In those dishes, the dark seed coat of desi chickpea is removed and then the seed is split into half. This split of desi chickpeas seed is usually called yellow gram or chana dal. Yellow gram is usually grinded to make chickpea flour or Besan flour.


Manufacturing Process

Desi chickpea commonly distributed in dry chickpea form. The process to produce dry chickpea are:

Convey and Transfers

Following harvest, beans are delivered to the elevator where samples are taken from each load to check for quality, color, foreign material, and moisture content. Beans are delivered with caution because this stage has a higher risk of damage for the beans.


Upon delivery to the local elevator, the bean truck loads are weighed and then immediately dumped into a handling pit in the floor of the receiving area. Beans are dropped carefully to minimize the shattering of the dry seed coats. The handling pit provides for aggregation of the beans for conveyance to subsequent cleaning operations.

Bean Cleaning, Sorting, and Grading

The first cleaning operation for beans are the direct application of high-velocity air to pass through the beans and lift lighter-than-bean material such as stems, leaves, pods, checked seed coats, and other forms of trash and plant material. Next, the unit operation involves in removing the materials that heavier than the beans, including stones, and “mud balls” by using “gravity table”.

For the sorting, bean size separation is achieved by screening over a series of sieves that provides increased uniformity of size and shape that desired. The first thing to do is to separate the beans into two categories, “overs” and “throughs”. The “overs” are materials that do not pass through the screen, while the “throughs” are materials that do pass directly through the sieve. From the proper size configuration in a series of screens, the vast majority of both oversized and undersized material will be eliminated directly.

Final cleaning stage includes the color sorting. The sorting is done by an equipment that possesses a series of photoelectric cells referred as “electric eyes”. Each bean will be channeled past the photoelectric cell in subdivided individual lane position, from this process the discolored beans will be rejected by a blast of air. The contrasting classes and other grains will also be removed in this stage based on color.

Storage systems

The beans are conveyed in trucks from the field to the storage receipt elevator. While received, beans immediately processed with air aspiration to remove material that is lighter than the beans, like leaves, pods, and stems. Beans are commonly stored in a variety of structures constructed as wood cribs, concrete silos, or steel bins. in the storage, beans are continually monitored for storage stability including providing continuous aeration and moisture content control. This action is necessary to ensure that the beans are not molding, producing heat, and off from developing unwanted odors or even bad flavors.


Dry edible beans are packaged in food grade impervious materials to make sure that the integrity of the package allows for minimum subsequent contamination of the product. Nowadays the method for handling dry beans is using the alternate materials such as laminated paper and polypropylene sacks.

To produce dhal or yellow gram, the next step to do after dry beans prepared is dehulling. During dehulling the seed coat of desi chickpea will be removed and in result reduce the antinutritional factors in seeds coats  such as tannins. Dehulling is the primary technique to obtain the starch-rich and protein-rich fractions in converting whole seed into dehulled seed.

The application of Desi Chickpea commonly as cooking ingredients. Desi chickpea could be cooked as soups and stews, or even grinded to produce chickpea flour. This chickpea has a markedly higher fibre content than other varieties and lower glycemic index, which is good to improve blood sugar levels.



Percent Maximum Limits of


U.S No. 1

U.S No. 2

U.S No. 3





Total Defects

(Total damaged, Total foreign material, Contrasting classes, and Splits)




Total Damaged




Foreign Material



(Including stones)








Contrasting Classes2




Contrasting Chickpeas




U.S. Substandard shall be beans which do not meet the requirements for the grades U.S. No. 1 through U.S. No. 3 or U.S. Sample grade. Beans which are not well screened shall also be U.S. Substandard, except for beans which meet the requirements for U.S. Sample grade.


U.S. Sample grade shall be beans which are musty, sour, heating, materially weathered, or weevily; which have any commercially objectionable odor; which contain insect webbing or filth, animal filth, any unknown foreign substance, broken glass, or metal fragments; or which are otherwise of distinctly low quality.


1Beans with more than 18.0 percent moisture are graded high moisture.

2Beans with more than 2.0 percent contrasting classes are graded mixed beans.


United States Department of Agriculture: United States Standards for Beans



Desi chickpea in forms of dry chickpea is categorized as Pulses. But based on its family, desi chickpea belongs to Leguminosae family, thus making this chickpea is categorized as beans.


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