Effect of processing and cooking on proximate composition of chickpea (Cicer arietinum) varieties

摘要

Two cultivars of chickpea namely 'HPG-17' and 'C-235' Varieties were evaluated for their proximate composition after subjecting them to different food processing conditions. After pressure cooking, solar cooking and parching, almost all the constituents were found to decrease in both the varieties except for fibre and carbohydrates. In general, 'HPG-17' variety was found to be better in ail respects when compared with 'C-235' variety. [References: 15]