Dangers in the conservation of chickpeas
Problems and risks of poor conservation of chickpeas
BAD CONSERVATION OF CHICKPEAS
Hazards of canned chickpeas
Chickpeas are very nutritious vegetables because they contain a lot of protein.
One of the main dangers of eating chickpeas are the possible toxins that originate their poor conservation.
Poor storage of dry or raw vegetables
When dried legumes are kept in humid places, or dirty containers, fungi can grow on them and produce toxic substances, called micotoxins.
Some of these toxins are aflatoxins and ochratoxin, mycotoxins related to certain types of cancer.
How to avoid chickpeas with aflatoxins?
Chickpeas potted at home
To avoid this type of toxics in legumes, chickpeas must be bought t in places of maximum hygiene and properly packed.
At home, they must be kept in the same hygienic conditions, in clean, dry and hermetic glass jars.
How to know which chickpeas are affected by poor conservation?
A clear sign of poor conservation is the darkening of the grains (black chickpeas).
However, color is not always a good indicator, since many food analysis show that there are grains affected by mycotoxins with a normal coloration.
There is no home-based way to determine if chickpeas have toxins produced by fungi during their poor conservation.
It should also be mentioned that the traditional homemade canned chickpeas that are sealed to the bain marie to generate the vacuum are at risk of botulism if not done properly.
More recipes and information on chickpeas in the listing above.
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This material is for informational purposes only. In case of doubt, consult the doctor.