Nutritional evaluation and development of value added products of chickpea (Cicer arietinum L.) leaves at different stages of maturity
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Date
2016
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Publisher
CCSHAU
Abstract
The present study was carried out with the objectives to determine the nutrient composition
and antioxidant properties of chickpea leaves of desi and kabuli varieties (HC-1, C-235, HK-1 and HK-
2) at different stages of maturity (30, 45 and 45 DAS), to develop value added products from the
chickpea leaves (10, 15 and 20%) and carry out the sensory and nutritional evaluation of developed
products. Moisture, crude fat, carbohydrate were found maximum in the chickpea leaves at 30 DAS
while crude protein, crude fibre and ash content were found to be maximum in the leaves was taken at
60 DAS. Dietary fibres (total insoluble and soluble) were found to be the highest in the leaves taken at
45 and 60 DAS. β -carotene in fresh leaves and dry leaves was highest (30 DAS) vitamin C in fresh
leaves 60 DAS. Both the anti nutrients were lowest in chickpea leaves (30 DAS). Total and HCl
extractable minerals were maximum at 45 and 60 DAS in all the varieties. Available minerals (Fe, Ca
and Zn) in chickpea leaves were more at 45 DAS in desi and kabuli chickpea varieties. Antioxidants
like phenolic compounds DPPH free radical scavenging activity and flavonoids in leaves of HK-1 were
maximum i.e. 2.02 mg /GAE (HK-1, 45 DAS), 8.04 per cent (HK-2, 60 DAS) and 1.98 mg / g (HK-2,
60 DAS), respectively.
Chutney, spinach sag, sev and churan goli fell in the category of ‘liked moderately’. Highest
mean scores of overall acceptability for the chutney were with 15 per cent fresh leaves (45 DAS),
spinach sag with 20 per cent fresh leaves (45 DAS), sev with 20 per cent dried leaves powder (45 DAS)
and churan goli supplemented with 15 per cent dried leaves powder at 45 days after sowing.
Moisture content in chutney, spinach sag and churan goli was found non significant having
leaves of desi and kabuli chickpea varieties. Crude protein (g/100 g) of sev having leaves of HK-1 was
significantly (p ≤ 0.05) higher (21.88) over that of sev having 20 per cent dried leaves powder of HC-1
(21.38), C-235 (21.73) and HK-2 (21.22). Crude protein of different products was not affected by
chickpea varieties. Crude fat (g/100 g) in sev (20% dried leaves powder, 45 DAS) was significantly
higher in variety HK-2 (22.50) over HK-1 (22.14), HC-1 (22.00) and C-235 (22.24). Sev and chutney
were significantly (p ≤ 0.05) affected by the chickpea varieties for crude fibre content (g/100 g) and it
was found to be the highest in HK-1 (4.47) followed by C-235 (4.39) and HK-2 (4.33 g) sev. Ash
content of Churan goli was not affected by the varietal difference. But in chutney, spinach sag and sev,
ash contents were significantly (p ≤ 0.05) affected by the supplementation levels of chickpea leaves.
Carbohydrate content was significantly higher (51.15%) in sev having 20 per cent dried leaves powder
of HC-1. Dietary fibres were significantly higher in sev supplemented with 20 per cent chickpea leaves
of HK-1 at 45 DAS. Vitamin C content was significantly higher in chutney (HK-2, 2.56 mg / 100 g, 45
DAS). β - carotene content was maximum in spinach sag (3.24 mg /100 g, HK-1, 45 DAS) and churan
goli (22.18 mg /100 g, HK-1, 40 DAS) having leaves of kabuli chickpea varieties. Varietal differences
affected the oxalic acid in spinach sag and sev and phytic acid in chutney, spinach sag and sev
significantly and were low in these products. Total calcium content was significantly higher (1604.2
mg / 100 g) in chutney containing leaves from desi chickpea variety (C-235, 45 DAS). Total potassium,
phosphorus, iron and manganese contents in chutney and sev were significantly affected by
supplementation levels of leaves of kabuli chickpea varieties but HCl extractable minerals (Ca, P, Fe,
Zn, K and Mg and Cu) and available minerals (Fe, Ca and Zn) were not affected by any
supplementation levels of leaves of chickpea varieties. Antioxidant activity in chutney, sev, and churan
goli having leaves of desi chickpea varieties were significantly (p ≤ 0.05) affected. Sev and churan goli
were tested for shelf life (0-13 weeks) and were found in the category ‘liked moderately’ and
acceptable range. Lowest fatty acid in sev was observed in kabuli chickpea variety HK-1 (7.4 mg
KOH/100 g) at zero day to 7.1 mg KOH /100 g at 13th week of storage which were not significantly
different. Sev containing desi chickpea variety HC-1 leaves (20%, 45 DAS) had 294.56 mg free fatty
acid per 100 g at 7th week. Lowest fat acidity was observed in churan goli having 15 per cent dried
leaves powder of desi chickpea variety HC-1(3.0 and 14.42 mg KOH /100 g) at zero day and at 13th
week of storage, respectively. The lowest free fatty acid content was observed in churan goli having 15
per cent dried leaves powder of kabuli chickpea variety HC-1 (60.62 mg / 100 g fat, as oleic acid) at 45
DAS as compared HK-2 (62.10 mg /100 g fat, as oleic acid).
In a nutshell, the leaves of kabuli chickpea variety HK-1 had higher nutritional contents i.e.
crude protein and fat, total dietary fibre, soluble dietary fibre, β - carotene, vitamin C, total minerals as
well as HCl extractable and available minerals and highest antioxidant activity and the chickpea leaves
could be supplemented in the various products like chutney (15% fresh leaves, 45 DAS) and spinach
sag (20% fresh leaves, 45 DAS) and sev (20%, 45 DAS) and churan goli (20 and 15 %, 45 DAS,
respectively) with good storability up to 13 weeks.