To find out the nutritional characteristics of some promising varieties/genotypes of chickpea

Résumé fourni par la source

Twenty varieties/genotype 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 oil seed research farm Chandra Shekhar Azad University of Agriculture and Technology, The quality parameter like Protein content, Total carbohydrate content, Fat content, Ash content, Calorific value and Moisture content were studies under after harvest of crop. Grain sample from different varieties/genotypes were brought to laboratory. The range of variability in chickpea varieties/genotypes was from 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) and Moisture content (5.76-7.61%) Among the Chickpea variety Avarodhi appeared to be the best having excelled in two Nutritional characters such as protein content and calorific value out of the six quality parameter was studied.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.