Physico-Chemical and Cooking Quality Characteristics of Different Chickpea {Cicer arietinum L.) Varieties of Punjab

Authors

  • Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004
  • Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004
  • Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004

Abstract

Chickpea is world's third most important grain legume after beans and peas with over 73 per cent of production coming from South-East Asia. It is a good source of carbohydrates, proteins, minerals, trace elements and its protein quality is similar to or better than other legumes such as pigeon pec, black gram and green gram.

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Published

2009-01-01

How to Cite

Sharma, S., Saxena, A. K., & Sandhu, J. S. (2009). Physico-Chemical and Cooking Quality Characteristics of Different Chickpea {<I>Cicer arietinum</I> L.) Varieties of Punjab. The Indian Journal of Nutrition and Dietetics, 46(1), 28–32. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4907

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Original Articles

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