Dahiya, SarojPriyanka2016-09-142016-09-142013http://krishikosh.egranth.ac.in/handle/1/76511The present study was carried out to analyse the nutritional composition and sensory evaluation of four fresh green chickpea varieties Kabuli (HK-1 & HK-2) and Desi (HC-1 & HC-3). All fresh green chickpeas varieties were evaluated for sensory characteristics like color, appearance, flavor, texture, taste, and overall acceptability using Nine Point Hedonic Scale by a panel of ten judges. Results indicated that the fresh green chickpea Kabuli (HK-1 &HK-2) and Desi (HC-1& HC-3) varieties contained 18.45to 20.59% crude protein, 3.61 to 4.70% crude fiber, 3.06 to 4.00% ash, 4.31 to 6.16% fat content. Regarding minerals HC-3 (desi) contained highest amount of calcium as (155.45 mg/100g), phosphorus (235.62mg/100g), zinc (5.81mg/100g), iron (4.63mg/100g), magnesium (121.33mg/100g) and manganese (2.86mg/100g) followed by HK-1, HK-2, HC-1 varieties. Vitamin C content was observed to be the highest in Desi (HC-3) (14.36 mg/100g) and Kabuli (HK-1) (14.16 mg/100g). Sensory evaluation showed that mean scores of all fresh green chickpea varieties were ‘liked moderately’ in terms of colour, appearance, aroma, texture, taste and overall acceptability and were organoleptically acceptable. Fresh green chickpea varieties Desi (HC-3) and Kabuli (HK-1) were found to be nutritionally superior and organoleptically acceptable. Based On sensory and nutritional evaluation of fresh green chickpea varieties Kabuli (HK-1) and Desi (HC-3) were utilized in preparing products. Sensory acceptability and nutrient composition of fresh green chickpea products was also assessed. Products developed from fresh green chickpea were chapati, parantha, dry vegetable, curry vegetable, kadhi, pulao and chutney and from fresh green chickpea powder (40 & 60%) ratio were biscuits, sev, matar and dhokla. All the products developed were organoleptically acceptable and fell in the category of ‘liked moderately’ to ‘liked very much’. Nutritional evaluation showed that highest amount of crude protein was found in Kabuli (HK-1) 24.35 g/100g. Crude fiber content was significantly higher in dry vegetable Desi (HC-3). Maximum amount of fat was found in biscuit Desi (HC-3) 24.35 g/100g. Supplemented curry vegetable (HC-3) contained highest amount of dietary fiber 27.71 g/100g. Regarding minerals, calcium was highest in Chutney(HC-3) 145.64 mg/100g, phosphorus in Matar (HC-3 60%) 322.83 mg/100g, iron in Chutney(HC-3) 9.15 mg/100g , highest zinc in curry vegetable (HC-3) 5.08 mg/100g , highest magnesium in Chutney(HC-3)116.15mg/100g and manganese content was highest in Dhokla(HK-1) 2.96mg/100g respectively. The highest amount of Vitamin C content was observed in Kadhi (HC-3) 11.60 mg/100g. Out of four varieties of fresh green chickpea, (Kabuli (HK-1) and Desi (HC-3) varieties were nutritionally superior and organoleptically acceptable. Therefore these varities can be effectively utilized for preparation of value added products and suitable for human consumption. Hence, it may be cocluded that fresh green chickpea may be consumed in daily diet by general population and it will help to provide appreciable amount of protein, calcium, iron, vitamin, fiber and others micronutrients for maintaining good health among masses.enChickpeas, Diseases, Biological phenomena, Drying, Proteins, Productivity, Bakery products, Vitamins, Wastes, FatsThesis