Comparison of quality of chickpea and wheat grown by inorganic and organic farming
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Date
2005-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
In past several decades agricultural development focused on the use of modern mechanized external inputs and chemical fertilizers in modern intensive agriculture. This has resulted in damage to environmental resources, focusing therefore at organic farming. “Organic farming” or “Natural farming” includes the concept of raising the produce without the use of synthetic pesticides and chemicals which are called “organic food”, “natural food”, “biological food” or “green food”.
The present study has been undertaken with the view to compare the quality including proximate composition, grain and flour characteristics, difference in cooking time, mineral composition and sensory qualities of chickpea (variety Pant G-186) and wheat (variety UP-2338) grown by inorganic and organic farming.
Inorganically produced chickpea reported higher 1000 seed weight (174.93 g) and seed volume (15.1 g/ml). High protein content was reported in inorganically produced chickpea (31.94 g/ml). Significantly higher levels of moisture and energy were found in inorganically produced samples of wheat and chickpea (9.80 per cent and 346 Kcal) respectively. In terms of other grain characteristics and proximate composition there was no significant difference between organically produced and inorganically produced samples.
No significant difference was observed in term of flour and dough characteristics of wheat flour of both inorganically produced and organically produced samples.
Cooking quality was judged by cooking the seeds in open pan (both soaked and unsoaked) and pressure cooking (both soaked and unsoaked). More seeds of inorganically produced chickpea were cooked at 75 minutes, 90 minutes and 120 minutes in open pan without soaking, 45 minutes in open pan with soaking and at 30 and 45 minutes in pressure cooking without soaking but there was no difference in 100% cooking time.
The organically produced samples of wheat and chickpea reported higher values of: Iron (wheat-4.634 mg/100g, chickpea-8.846 mg/100g), Manganese (wheat-3.192 mg/100g, chickpea-4.944 mg/100g), Zinc (wheat-3.040 mg/100g, chickpea-2.788 mg/100g). Value for Copper (0.714 mg/100g) and Cobalt (0.070 mg/100g) were higher for organically produced chickpea samples as compared to inorganically produced samples.
No significant difference was observed in the values of in-vitro protein digestibility and sensory qualities of chapati made from wheat flour (both organically produced and inorganically produced samples) and dal made from chickpea (both organically produced and inorganically produced samples).
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