Effect of Processing on Carbohydrate Content of Chickpea Varieties

Jump To References Section

Authors

  • Priyanka Thapliyal
     IC College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana-125 004 ,IN
  • Salil Sehgal
     IC College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana-125 004 ,IN
  • Asha Kawatra
     IC College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana-125 004 ,IN

Abstract

Legumes are rich sources of complex carbohydrates, proteins, vitamins and minerals1,2. The reducing sugars, non-reducing sugars and total sugars content of chickpea varieties ranged from 0.62 to 0.72, 1.61 to 1.72 and 2.26 to 2.40 per cent respectively3. The seeds of chickpea contain high level of carbohydrates i.e., 41.10 to 47.42 per cent. Starch is the major carbohydrate fraction representing about 83,9 per cent of total carbohydrate4. Garg and Boora5 reported that total soluble sugars, reducing sugars, nonreducing sugars and starch varied from 11.00 to 15.58,2.26 to 2.93,8.63 to 13.08 and 38.67 to 52.83 per cent, respectively in five varieties of chickpea. The objective of present study was to determine the effect of processing methods on carbohydrate content of chickpea.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2012-09-01

How to Cite

Thapliyal, P., Sehgal, S., & Kawatra, A. (2012). Effect of Processing on Carbohydrate Content of Chickpea Varieties. The Indian Journal of Nutrition and Dietetics, 49(9), 382–389. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4549

Issue

Volume 49, Issue 9, September 2012

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).