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Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum)

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Relation http://oar.icrisat.org/3516/
http://dx.doi.org/10.1002/jsfa.2740550106
 
Title Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum)
 
Creator Singh, U
Subrahmanyam, N
Kumar, J
 
Subject Chickpea
 
Description Eight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen-balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.
 
Publisher John Wiley & Sons
 
Date 1991
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/3516/1/JA_550.pdf
Singh, U and Subrahmanyam, N and Kumar, J (1991) Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum). Journal of the Science of Food and Agriculture, 55 (1). pp. 37-46. ISSN 0022-5142