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<p>Chickpea (<i>Cicer arietinum</i>) is one of the commonly consumed and inexpensive sources of protein and micronutrients. Present study investigates the physico-chemical, nutritional, and anti-nutritional properties of eleven Kabuli chickpea varieties sourced from diverse regions in India. Key physical properties essential for processing and machine design were evaluated. Nutritional analysis revealed that Kabuli chickpea is a rich source of protein (20.19%), and contains fat (5.38%), ash (3.88%), and crude fibre (3.64%). As a source of good quality protein, it contains essential amino acids which contributes to 53.14% histidine, 55.3% lysine, 54.27% isoleucine, 55.12% phenyl alanine, and 60% threonine of Recommended Dietary Allowance of an adult. Mineral analysis indicated that it contained magnesium (157.68&#xa0;mg/100&#xa0;g), iron (6.56&#xa0;mg/100&#xa0;g), calcium (36.09&#xa0;mg/100&#xa0;g), and potassium (1224.33&#xa0;mg/100&#xa0;g). However, anti-nutritional factors such as tannins (0.24–0.60&#xa0;g TAE/100&#xa0;g), phytic acid (17.61–29.72&#xa0;mg/100&#xa0;g), and raffinose family oligosaccharides (1.33-3.06 g/100 g) were also present. These findings emphasize Kabuli chickpea’s potential as a sustainable protein source and a valuable food crop for future markets, provided that anti-nutritional factors are removed. Its availability, processability, and nutrient profile position it as a key player in addressing global protein demands.</p>

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Varietal variations in physicochemical and nutritional characteristics of Kabuli chickpea (Cicer arietinum)

  • 期刊论文

  • 发表日期：

    2025年7月3日

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  • Pavitra G. Hegde,
  • Dadasaheb D. Wadikar,
  • Santosh Pal,
  • Anil Dutt Semwal

摘要

Chickpea (Cicer arietinum) is one of the commonly consumed and inexpensive sources of protein and micronutrients. Present study investigates the physico-chemical, nutritional, and anti-nutritional properties of eleven Kabuli chickpea varieties sourced from diverse regions in India. Key physical properties essential for processing and machine design were evaluated. Nutritional analysis revealed that Kabuli chickpea is a rich source of protein (20.19%), and contains fat (5.38%), ash (3.88%), and crude fibre (3.64%). As a source of good quality protein, it contains essential amino acids which contributes to 53.14% histidine, 55.3% lysine, 54.27% isoleucine, 55.12% phenyl alanine, and 60% threonine of Recommended Dietary Allowance of an adult. Mineral analysis indicated that it contained magnesium (157.68 mg/100 g), iron (6.56 mg/100 g), calcium (36.09 mg/100 g), and potassium (1224.33 mg/100 g). However, anti-nutritional factors such as tannins (0.24–0.60 g TAE/100 g), phytic acid (17.61–29.72 mg/100 g), and raffinose family oligosaccharides (1.33-3.06 g/100 g) were also present. These findings emphasize Kabuli chickpea’s potential as a sustainable protein source and a valuable food crop for future markets, provided that anti-nutritional factors are removed. Its availability, processability, and nutrient profile position it as a key player in addressing global protein demands.