Roasted chickpeas ( chana ) are often promoted as a healthy, protein-rich snack. However, not all packaged or commercially roasted chickpeas are as wholesome as they appear. “Some may contain chemical residues or additives that can affect your health if consumed regularly,” said Dt. Deepali Sharma, clinical nutritionist, CK Birla Hospital, Delhi.

One concern is the possible presence of acrylamide, a chemical compound that forms naturally when starchy foods are roasted or fried at high temperatures.

Notably, acrylamide forms as a byproduct of the Maillard Reaction, which is the chemical process responsible for the desirable golden-brown colour, flavour, and aroma of roasted foods. “The main precursors are the naturally occurring amino acid Asparagine and reducing sugars (like gl

See Full Page