1Department of Agricultural Biochemistry, C.S. Azad University of Agri. & Tech., Kanpur-208 002, Uttar Pradesh, India
2Department of Botany, DAV PG College, Dehradun-248 001, India
*Author for correspondence: Email: lallusingh521@yahoo.com
Online published on 16 February, 2019.
The nutritional quality of whole grains of some desi and kabuli varieties of chickpea was studied. The range of variability in case of Kabuli type chickpea varieties was from 61.70–65.03% (total carbohydrates), 23.38–25.90% (crude protein), 4.125.03% (Crude fat) and 373.48–407.00 Kcal/100g (calorific value). However, in case of desi type chickpea, the range of variability was as, total carbohydrates (51.74–65.05%), crude protein (23.68–25.57%), crude fat (3.62–4.62%) and calorific value (345.19–385.57 Kcal/100g). Among the kabuli chickpea, variety-BG-1053 gave significantly higher value of total carbohydrates, crude protein, crude fat and calorific value while in desi chickpea varieties-Vishal and Sadabahar showed significantly higher values of crude protein, calorific value, crude fat and total carbohydrates.
Chickpea varieties, total carbohydrates, crude protein, crude fat, calorific value
