Proximate Composition and Mineral Content of Selected Chickpea Cultivars
Proximate Composition and Mineral Content of Selected Chickpea Cultivars
Arshad Mehmood Khattak1, Saleem Ullah1*, Farida Anjum2, Hamid U. Shah1 and Sahib Alam1
ABSTRACT
Chickpea (Cicer arietinum) are an important source of nutrient and can be eaten either as salad or cooked as leafy green and their grain can be consumed as curries. Samples of tender leaves, green pods, green grains, Mature pods and Mature grains of seven different Chickpea cultivars KK-1, KK-2, KK-3, Chattan, Lawaghir, Sheenghar, Fakhar-e-Thal, were obtained from Karak Research Station Ahmad Wala and evaluated for proximate composition and mineral contents. The data related to proximate composition and mineral profile showed significant difference (P<0.05) by comparing cultivars and edible parts. Proximate composition (%) of the cultivars showed that Moisture (80.84) and Ash (3.50) were high in Lawaghar, Crude fiber (6.60) in KK-2, Crude protein in Chattan (7.87) while Crude fat (2.22) was high in KK-1. Among the edible parts, Moisture (85.54) and Ash (3.54) were high in Green grains while Crude fiber (6.38), Crude protein (8.29) and Crude fat (1.99) were maximum in Tender leaves. Mineral (mgKg-1) content of the cultivars showed that Na (38.3), Pb (0.30) and Cu (0.09) were high in Sheenghar, Cr (0.36), Ni (0.92) in KK-2, Fe (0.29) in KK-3, P (0.28) in Chattan while Mg (0.90) was high in Fakhar e Thal. In parts Na (40.2), P (0.24), Pb (0.32) and Mg (0.34) were high in Green grains, K (84.57), Cu (0.09) and Fe (0.22) in Tender leaves, Cr (0.36) in Green pods while Ni (0.69) and Zn (0.18) were maximum in mature pods. Chlorophyll was high (52.85) in Tender leaves. It was concluded from the data that cultivars varied in it nutritional composition and also the parts contained an appreciable amount of nutrients which along with grains may be utilized in daily diets or any other food formulation.
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