Changes in Lipids and Fatty Acids during Soaking and Germination of Chickpea (Cicer arietinum)

Four variegated cultivars of chickpea namely BG 256, JG-74, KWR-108 and DCP 92-3 were studied for the lipid and fatty acid profile of seed during soaking and 3-days of germination. Saturated as well as unsaturated fatty acids during soaking and at different stages of germination (1, 2, 3 days after) were determined. Soaking of chickpea seed reduced total lipid content of seed. Palmitic acid was the major saturated fatty acid of chickpea, which was not affected during 3-days of germination. However, stearic acid reduced significantly during germination. The oleic and linoleic acids constituted major unsaturated fatty acids of chickpea and both of them registered significant increase during 3-days of germination. Linolenic acid, a poly-unsaturated fatty acid was however, decreased during germination, but the level of total polyunsaturated (PUFA) and total unsaturated (TUFA) fatty acids remained unchanged.