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Authors
Affiliations
1 IC College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana-125 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 9 (2012), Pagination: 382-389
Abstract
Legumes are rich sources of complex carbohydrates, proteins, vitamins and minerals1,2. The reducing sugars, non-reducing sugars and total sugars content of chickpea varieties ranged from 0.62 to 0.72, 1.61 to 1.72 and 2.26 to 2.40 per cent respectively3. The seeds of chickpea contain high level of carbohydrates i.e., 41.10 to 47.42 per cent. Starch is the major carbohydrate fraction representing about 83,9 per cent of total carbohydrate4. Garg and Boora5 reported that total soluble sugars, reducing sugars, nonreducing sugars and starch varied from 11.00 to 15.58,2.26 to 2.93,8.63 to 13.08 and 38.67 to 52.83 per cent, respectively in five varieties of chickpea. The objective of present study was to determine the effect of processing methods on carbohydrate content of chickpea.
