Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum)

Singh, U and Subrahmanyam, N and Kumar, J (1991) Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum). Journal of the Science of Food and Agriculture, 55 (1). pp. 37-46. ISSN 0022-5142

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Eight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen-balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.

Item Type: Article
Subjects: Mandate crops > Chickpea
Depositing User: Mr Charan Sai Ch
Date Deposited: 01 Nov 2011 03:23
Last Modified: 01 Nov 2011 03:23
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Acknowledgement: UNSPECIFIED
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