Proximate composition and seed lipid components of 'kabuli'-type chickpea (Cicer arietinum L.) from Argentina

Autor:	Rubén Grosso, Carla G. Marioli Nobile, María José Allende, Mercedes Silva, Roxana Aguilar, M. Martínez, Marcela Inga, Raúl G. Badini, Julia Carreras
Rok vydání:	2013
Předmět:	chemistry.chemical_classification Linoleic acid Phosphorus Fatty acid chemistry.chemical_element General Medicine Biology Palmitic acid chemistry.chemical_compound Oleic acid Iodine value chemistry Agronomy Food science Tocopherol Chemical composition
Zdroj:	Agricultural Sciences. :729-737
ISSN:	2156-8561 2156-8553
DOI:	10.4236/as.2013.412099
Popis:	Chickpea is an important pulse crop with a wide range of potential nutritional benefits because of its chemical composition. The purpose of the current work was to provide the chemical composition of “kabuli”-type chickpea (Cicer arietinum L.) developed in Argentina for nutritional purpose. Protein, oil and ash contents, fatty acid, tocopherol and mineral element compositions were studied. Among the studied genotypes, protein content ranged from 18.46 to 24.46 g/100g, oil content ranged from 5.68 to 9.01 g/100g and ash from 3.55 to 4.46 g/100g. Linoleic, oleic and palmitic acids were the most abundant fatty acids. The average oleic-to-linoleic ratio was 0.62 and average iodine value was 117.82. Tocopherols, well-established natural antioxidants, were found in chickpea seeds in relatively similar amounts across all genotypes. Mineral element analysis showed that chickpea was rich in macronutrients such as K, P, Mg and Ca. The nutritional composition of chickpea genotypes developed and grown in Argentina provides useful information for breeding programs, food marketing and consumers and establishes chickpea as component of a balanced human diet.
Databáze:	OpenAIRE
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