Variability in health promoting biochemical parameters of different types of chickpeas
DOI:
https://doi.org/10.59797/jfl.v22i3.1633Keywords:
Cellulose Dietary fibre, Hemicellulose Lignin, MUFA, Pectin, Protein, PUFA, SaponinAbstract
Health promoting biochemical parameters of three distinct types of chickpeas viz., desi, kabuli and green seeded showed wide variability in their chemical composition. Soluble protein in seed was at par in desi, kabuli and green seeded types, whereas total dietary fibre was relatively higher in green seeded chickpeas, followed by desi and kabuli types. The cellulose content of desi type was almost at par to green seeded type, but much higher than kabuli type. Hemicellulose of desi type was relatively higher than kabuli and green seeded types. Desi type had highest lignin, followed by green seeded and kabuli type chickpeas. Total insoluble fibre was higher in desi and green seeded type than kabuli type chickpeas, whereas soluble fibre was much higher in green seeded and kabuli types than desi type. The desi type chickpeas had comparatively higher unsaturated fatty acids (MUFA and PUFA) than kabuli and green seeded types. Saponin, a cancer preventive compound was higher in kabuli and green seeded type than desi type.
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