Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810048441
Authors: VEENAKUMARI V. NAGARALLI
Advisor: Dr. (Mrs.) KASTURIBA B.
Title: NUTRITIONAL COMPOSITION, COOKING QUALITY AND ACCEPTABILITY OF CHICKPEA (Cicer arietinum L.) VARIETIES
Publisher: University of Agricultural Sciences Dharwad
Language: en
Type: Thesis
Pages: 126
Agrotags: null
Keywords: NUTRITIONAL COMPOSITION, COOKING QUALITY AND ACCEPTABILITY OF CHICKPEA (Cicer arietinum L.) VARIETIES
Abstract: A study was under taken with an objective to analyze the physical properties, milling characteristics, nutrient composition, antinutritional factors, antioxidant activity, cooking quality and acceptability of chickpea varieties. Ten prominent varieties of desi and kabuli types were procured from AICRP on Chickpea Voluntary Center Dharwad and one variety BGD111-01 was obtained from IARI Regional Research Center, Dharwad. Among these six varieties are released and while remaining five varieties were elite genotypes which were under advanced trials. The results revealed that MNK-1 variety recorded highest length and breadth. Hundred kernel weight, volume and bulk density varied from 22.00-57.5g, 30-80.92 ml and 0.60-1.00g/ml, respectively and dhal recovery was highest in GBM-2 (72.50%). BGD-103 variety had highest crude protein content, DBGV-165 had highest fat, carbohydrate and starch content, DIBG-201 had highest moisture, iron and calcium content, GBM-1 had highest crude fibre and ash content, BGD-111-01 had highest copper, zinc and manganese content. The total, reducing and non-reducing sugars ranged from 4.50-11.10 mg/100g, 0.76-1.58 mg/100g and 3.68-10.20 mg/100g respectively. Total polyphenol and antioxidant activity ranged from 4.74-9.26 mg/g and 10.25-15.06 per cent, respectively. JG-11 and DIBG-201 had high amount of raffinose and stachyose and verbascose compared to other varieties. Tannin, trypsin inhibitor and phytic acid content ranged from 374.24-693-44 CE/100g, 102.23-125.27 TIU/g and 9.29-13.32 mg/g respectively. The cooked weight of grains without soaking and with soaking varied from 20.66-26.61g and 20.83-24.01g, respectively. The cooked volume of grains without soaking and with soaking ranged from 18.33-27.67 ml and 18.83-26.67 ml, respectively. Acceptability index of BGD-103, DBGV-165 and DIBG-201 was highest compared to other varieties. Among elite varieties DIBG-201, DIBG-202 and BGD-111-01 were on par with released varieties and they had better yield, good physical properties, functional properties, milling characteristics, chemical composition, cooking quality and acceptability but were also high in antinutritional factors. This necessitates processing of seeds before utilization of grains.
Subject: Food and Nutrition
Theme: NUTRITIONAL COMPOSITION, COOKING QUALITY AND ACCEPTABILITY OF CHICKPEA (Cicer arietinum L.) VARIETIES
These Type: M.Sc
Issue Date: 2015-06
Appears in Collections:Thesis

Files in This Item:
File Description SizeFormat 
TH11171.pdfNUTRITIONAL COMPOSITION, COOKING QUALITY AND ACCEPTABILITY OF CHICKPEA (Cicer arietinum L.) VARIETIES1.13 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.