PHYSIOCHEMICAL COMPOSITION AND COOKING TIME EVALUATION OF CHICKPEA SAMPLES OF ISLAMABAD PAKISTAN

  • *SAIMA KANWAL1, MUHAMMAD AHSAN KHAN2, SHAZIA ERUM3 AND NABEELA4 *SAIMA KANWAL1, MUHAMMAD AHSAN KHAN2, SHAZIA ERUM3 AND NABEELA4 FSPDI, NATIONAL AGRICULTURE RESEARCH CENTER, ISLAMABAD, PAKISTAN1. PHARMACY DEPARTMENT, COMSATS UNIVERSITY, ABBOTTBAD, PAKISTAN2. PGRI, NATIONAL AGRICULTURE RESEARCH CENTER, ISLAMABAD, PAKISTAN3. FSPDI, NATIONAL AGRICULTURE RESEARCH CENTER, ISLAMABAD, PAKISTAN4. Corresponding author’s e-mail: saima.kanwal80@gmail.com

Abstract

ABSTRACT:

In the present study comparative study was done to determine the physiochemical status of the chickpea (Kabuli and desi) available on different local markets to determine what material our consumers are getting. Six samples of desi and kabuli chickpea, three of each were selected. Physiochemical studies showed that all the six samples were different from each other. Seed size ranged from (10.98 ± 0.5 to 15.19 ± 0.3 g/50 seeds) for desi and (10.44 ± 0.032 to 18.28±0.36 g/50 seeds) for kabuli samples. Other values are in correlation with seed size. Largest seed size of T3 (15.19 ± 0.3 g/50 seeds) and T4 (18.28±0.36 g/50 seeds) and smallest of T1 (10.98 ± 0.5 g/50 seeds) and T6 (10.44 ± 0.032 g/50 seeds) for desi and kabuli respectively are available on local markets on the same prices. Cooking time was also very much different for different samples.

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How to Cite
SHAZIA ERUM3 AND NABEELA4, *SAIMA KANWAL1, MUHAMMAD AHSAN KHAN2,. PHYSIOCHEMICAL COMPOSITION AND COOKING TIME EVALUATION OF CHICKPEA SAMPLES OF ISLAMABAD PAKISTAN. LIFE SCIENCES LEAFLETS, [S.l.], v. 58, nov. 2014. ISSN 0976-1098. Available at: <http://petsd.org/ojs/index.php/lifesciencesleaflets/article/view/190>. Date accessed: 21 july 2017.

Keywords

Chickpea, Physiochemical, Local market.