Effect of Processing on Carbohydrate Content of Chickpea Varieties


Affiliations

  • CCS Haryana Agricultural University, IC College of Home Science, Hisar, Haryana, 125 004, India

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.

Subject Discipline

Food Science and Technology

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