NUTRITIONAL EVALUATION OF LEAVES OF CHICKPEA VARIETIES AT DIFFERENT GROWTH STAGES
SEEMA*, NEELAM KHETARPAUL, RAJESH KATHWAL AND KRISHAN KUMAR
Department of Foods and Nutrition
CCS Haryana Agricultural University,
Hisar-125 004 (Haryana), India
*(e-mail : siwachseema9@gmail.com)
(Received : 23 January 2017; Accepted : 11 April 2017)
SUMMARY
The present study was carried out with the objective to determine the nutrient composition and antioxidant properties of chickpea leaves of desi and kabuli varieties (HC-1, C-235, HK-1 and HK-2) at different stages of maturity (30, 45 and 60 DAS). Moisture, crude fat and carbohydrate were found maximum in the chickpea leaves at 30 DAS, while crude protein, crude fibre and ash content were found to be maximum in the leaves taken at 60 DAS. Dietary fibres (total insoluble and soluble) were found to be the highest in the leaves taken at 45 and 60 DAS. β-carotene in fresh leaves and dry leaves was highest (30 DAS) and vitamin C in fresh leaves (60 DAS). Both the anti-nutrients were lowest in chickpea leaves (30 DAS).
Key words: Chickpea, β-carotene content, vitamin C content, phytic acid content, oxalic acid content