Mean scores of organoleptic characteristics of sag incorporating from fresh leaves of desi and kabuli chickpea in Haryana

Abstract

In this experiment, in case of C-235 variety, sag having the fresh leaves (45 days after sowing) was higher than that at 60 days after sowing having 10 percent supplementation. The results for mean scores for aroma were statistically the same whether 10, 15 and 20 percent of supplementation at 30, 45 and 60 days after sowing in C-235 variety were used in the sag. All these scores were in the category of ‘liked moderately. The mean texture scores of sag containing 10, 15 and 20 percent fresh leaves collected at 30, 45 and 60 days after sowing of both the varieties of desi chickpea were statistically similar. All the scores were up to ‘liked moderately’ category. However, at 45 days after sowing, kabuli chickpea leaves at 20 percent supplementation level resulted in maximum mean scores for texture of sag. The mean scores for taste of sag in both the desi chickpea varieties with the supplementation levels of 15 and 20 percent fresh leaves (45 DAS) were found to be significantly (p≤0.05) higher than their counterparts incorporating fresh chickpea desi variety leaves (60 DAS). Up to 45 days after sowing, scores for taste were in the category of ‘liked moderately’ irrespective of the level of supplementation and these were declined to ‘liked slightly’ as the leaves got matured i.e. 60 days after sowing and at various levels of supplementation used in the sag.