Chemical analysis and physico-chemical properties of chickpea and lentil cultivars
1998
Jood, S. | Bishnoi, S. | Sharma, A.
Some high yielding cultivars of chickpea and lentil were used for chemical analysis and physico-chemical properties namely, fat, sugars, starch, in vitro degestibility of starch and protein; seed wheight, seed volume, seed density, hydration capacity, swelling capacity, water absorption capacity and cooking time. It may be inferred from the study that Gora Hisari (kabuli type), Haryana chana (desi type) chickpea cultivars and LH82-6 lentil cultivar had superior chemical composition, physico-chemical characteristics and required less cooking time. These cultivars may be further utilized in breeding programmes to obtain desirable strains with improved nutritional quality of food legumes.
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