Quality Evaluation of Different Varieties genotypes of Chickpea

Abstract

The present investigation entitled the Quality evaluation of different varieties/genotypes of chickpea (Cicer arietinum L.) was conducted in Complete Randomized Design (CRD) with twenty varieties/genotype of chickpea viz. Vijay, BG-256, JG-16, CSG-8961, BG-372, K-3256, KWR-108, KPG-59, Radhey, Avarodhi KGD-1288, KGD-1295, KGD-1296, KGD-1302, KGD-1315, KGD-1316, KGD-2012, Pusa-209, Pusa-391 and RBG-1 were taken from oilseed research farm, Kalyanpur, Chandra Shekhar Azad University of Agriculture and Technology. The quality parameter like grain yield, 1000 seed weight, moisture content, dhal recovery, husk recovery, broken dhal, loss on processing, protein content, total carbohydrate content, fat content, ash content, calorific value, methionine content, tryptophan content, phosphorus content, iron content, calcium content, polyphenol content, phytic acid content, cooking quality, palatability test and parching quality were studied after harvest of crop. Grain sample from different varieties/genotypes were brought to the laboratory. newlineThe range of variability in chickpea varieties/genotypes was observed as, grain yield (11.39-19.35 q/ha), 1000 seed weight (153.05-292.85g), moisture content (5.76-7.61%), dhal recovery (76.59-84.22%), husk recovery (10.32-14.30%), broken dhal (1.70-4.22%), loss on processing (3.32-5.59%), protein content (22.44-24.15%), total carbohydrate content (67.91-69.92%), fat content (4.41-5.16%), ash content (2.58-3.07%), calorific value (409.87-414.37 Kcal/g), methionine content (0.75-1.09g/100), tryptophan content (0.68-0.87g/100), phosphorus content (289.50-332.50mg/100), iron content (4.47-6.10mg/100), calcium content (175-195mg/100), polyphenol content (11.30-12.40 mg/100), phytic acid content (3.35-4.41 mg/100) newline