Legume Research

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Research Article

Legume Research, volume 39 issue 3 (june 2016) : 359-369

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

Satvir Kaur*, Sarbjit Kaur, Anil K Gupta, Jagmeet Kaur
1<p>Punjab Agricultural University,&nbsp;Ludhiana-141 004, India.</p>
Cite article:- Kaur* Satvir, Kaur Sarbjit, Gupta K Anil, Kaur Jagmeet (2016). Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes . Legume Research. 39(3): 359-369. doi: 10.18805/lr.v0iOF.9434.

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. 

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