The Indian Journal of Nutrition and Dietetics

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Physico-Chemical and Cooking Quality Characteristics of Different Chickpea {Cicer arietinum L.) Varieties of Punjab


Affiliations
1 Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004, India
     

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Chickpea is world's third most important grain legume after beans and peas with over 73 per cent of production coming from South-East Asia. It is a good source of carbohydrates, proteins, minerals, trace elements and its protein quality is similar to or better than other legumes such as pigeon pec, black gram and green gram.
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  • Physico-Chemical and Cooking Quality Characteristics of Different Chickpea {Cicer arietinum L.) Varieties of Punjab

Abstract Views: 307  |  PDF Views: 0

Authors

S. Sharma
Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004, India
A. K. Saxena
Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004, India
J. S. Sandhu
Department of Plant Breeding, Genetics and Biotechnology Punjab Agricultural University, Ludhiana - 141 004, India

Abstract


Chickpea is world's third most important grain legume after beans and peas with over 73 per cent of production coming from South-East Asia. It is a good source of carbohydrates, proteins, minerals, trace elements and its protein quality is similar to or better than other legumes such as pigeon pec, black gram and green gram.