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Mineral composition and sugars content in chickpea (cicer arietinum l.) varieties*

Author: 
Veenakumari, V. Nagaralli, Dr. Kasturiba, B. and Dr. Vijaykumar, A. G.
Subject Area: 
Life Sciences
Abstract: 

Chickpea (Cicer arietinum L.) is one of the most important grain- legumes crops in the world. Chickpeas are rich sources of nutritional composition and there health benefits of consuming legumes could be effective for the expansion of their food uses. Ten prominent varieties of desi and kabuli chickpea procured from AICRP on voluntary center, Dharwad. And variety BGD-111- 01 was obtained from IARI Regional research center, Dharwad. Among these six varieties are released and while remaining five varieties are elite genotypes which were under advanced trials. Standard methods used to analyze mineral composition and sugars estimation. Calcium content was more in DIBG-201 variety whereas BG-1105 showed least amount of calcium. DIBG-201 had highest iron content, BGD-111-01 variety had higher amount of copper (1.86 mg/100g), and BGD-111-01 variety had higher amount of copper (1.86 mg/100g), zinc (6.67 mg/100g) and manganese (2.24 mg/100g) as compared with other varieties. The total sugar content varied from 11.50mg/100g-4.50mg/100g Variety DIBG-201 (1.58mg/100g) variety had highest reducing sugars and non-reducing sugars are more in MNK-1(10.19 mg/100g).Starch content was ranged from 34.49 to 50.24 g/100g. The results of the present study revealed that elite entries are on par with released varieties with regard to mineral composition, sugars and starch levels.

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