Nutritional Composition of Chutney from Leaves of Desi Variety (HC-1) c Chickpea (Cicer arietinum L.) at Different Stages of Growth

摘要

The study was carried out at the Department of Foods and Nutrition, College of Home Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar with the objective to evaluate and find out the nutritional composition of chutney from leaves of desi variety HC-1 at different growth stages. There were three replications and three stages of growth for picking up the leaves of desi chickpea variety HC-1. The mean scores for colour, appearance, aroma, texture, taste and overall acceptability of chutney containing 15% fresh leaves of desi chickpea variety were found highest at 45 days after sowing (DAS) followed by 30 DAS and significantly (P<0.05) higher over mean scores of chutney containing fresh leaves at 60 DAS but were at par with each other. The proximate composition of chutney was estimated and moisture was 77.67% (on fresh weight basis), crude protein (5.38%), crude fat (4.58%), crude fibre (4.32%), ash content (0.98) and carbohydrate content was 84.74 on per cent dry weight basis. Total dietary fibre content was 12.38 g/100 g, insoluble dietary fibre content (10.28 g/100 g) and soluble dietary fibre content (2.10 g/100 g). The ascorbic acid content was 2.48 mg, while the (3-carotene content was 1.28 mg/100 g. Among the anti-nutrients,oxalic acid content was estimated 2.94 mg/100 g and the phytic acid content was 68.34 mg/100 g. The anti-oxidants like phenolic compounds were estimated as 2.0 mg GAE/g, DPPH content as 61.6% and flavonoids content was 9.5 mg/g.