Nutritional Constituents in Chickpea Varieties

摘要

Chickpea (Cicer arietinum) is an important source ofdietary protein of the predominant vegetarian populationof the Indian sub-continent. It is also adopted as proteinsupplement food by the people of European countries(Viveros et al. 2001). The green chickpea is used forvegetable purpose whereas, dry seed is consumed in theform of whole seed, dhal, and in the form of fried itemsfrom the chickpea flour. However, many people use thechickpea in flour form. Limited information on proximatecomposition of chickpea is available (Gopalan et al.1971; Sotelo et al. 1987). Therefore, here an attempt wasmade to evaluate different varieties of chickpea fornutritional constituents and tannin contents in the flour ofdry seeds often varieties including the dominant varietiesof the region viz Dohad Yellow and GG 1.