Vol. 7, Issue 1 (2018)
Physico-chemical and antinutritional studies of chickpea
Author(s): Dr. Ajay Tripathi, Dr. SP Mishra, Dr. Avinash Varma and Dr. DK Panday
Abstract: The physico-chemical composition, antinutritional factors and protein quality of sixteen chickpea genotypes were studied. Proximate composition varied significantly (p<0.05) among different types of chickpea genotypes. The moisture content, 100 seed weight and germination per cent varied from 8.14 to 9.50%, 13.61 to 24.70g and 79.32to 94.84%, respectively among different chickpea genotypes. Among antinutritional factors phytic acid content and polyphenols content in chickpea were ranged from 8.44 to 12.89 mg/g and 72.33 to 108.48mg/100g, respectively. Free fatty acid content in chickpea varied from 2.37 to 2.65 mg KOH/g. In terms of protein quality, the methionine content in chickpea was ranged from 1.17 to 1.54 g/16g N and tryptophan content in chickpea was ranged from 1.08 to 1.45 g/100 g protein. The protein quality and antinutritional quality of chickpea genotypes provide useful information for breeding program and establishes chickpea as component of a balanced diet of underprivileged people.
How to cite this article:
Dr. Ajay Tripathi, Dr. SP Mishra, Dr. Avinash Varma, Dr. DK Panday. Physico-chemical and antinutritional studies of chickpea. J Pharmacogn Phytochem 2018;7(1):685-689.