Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

DOI: 10.18805/lr.v0iOF.9434    | Article Id: LR-3352 | Page : 359-369
Citation :- Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes .Legume Research-An International Journal.2016.(39):359-369

Satvir Kaur*, Sarbjit Kaur, Anil K Gupta and Jagmeet Kaur

satvir_pau@yahoo.co.in
Address :

Punjab Agricultural University, Ludhiana-141 004, India.

Submitted Date : 6-06-2014
Accepted Date : 25-11-2014

Abstract

The present investigation aims to analyze  nutrient profile, antinutritional traits and physiochemical characteristics in raw (dry seeds) and water soaked seeds of  eighteen  chickpea genotypes comprising  16 cold stress tolerant and 2 susceptible. Raw seeds of tolerant genotypes were found to have higher total sugars and protein content and lower amount of trypsin inhibitors. Higher content of raffinose family oligosaccharides in tolerant genotypes is an additional characteristic for their tolerant behaviour and it does not interfere with the digestion as with soaking these oligosaccharides are reduced by 87%. The enhanced mineral content with soaking in tolerant chickpea genotypes might be attributed to the better physiochemical characteristics in terms of higher hydration capacity and swelling index which leads to greater permeable and softer cotyledons that might help in leaching out of mineral ligands. The higher nutritional value along with better physiochemical characteristics observed in tolerant genotypes render them useful at consumer level as well as from breeding point of view. 

Keywords

Antinutritional factors Cicer arietinum Cold stress Minerals Nutritional quality Physiochemical properties Soaking.

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