Studies on biochemical composition and anti-oxidant enzyme of chickpea (Cicer arietinum L.) cultivars

Abstract

The present study was conducted to evaluate ten advance varieties of chickpea for biochemical composition and anti-oxidant enzyme of chickpea was carried out at Student’s Instructional Farm and in the laboratory of Department of Biochemistry. A significante variation was detected for all traits suggested that there was considerable variability among variety. Carbohydrate content ranged 53.66-66.00 per cent in various chickpea Desi and Kabuli varietie. Maximum carbohydrate content was found 66.00 per cent in variety NDG 98-3 followed by 64.00 per cent in variety NDG 12-1. Reducing sugar content ranged 1.33-1.70 per cent. Maximum reducing sugar content was observed 1.70 per cent in NDG 98-3 followed by 1.65 per cent in variety NDG 12-1 and 1.64 per cent in NDGK 99-9 and Non- reducing sugar content ranged 2.73-3.27 per cent. Maximum non- reducing sugar content was found 3.27 per cent in NDG 98-3 followed by 3.3.23 per cent in NDG 12-1 and 3.20 per cent in KWR 108 variety. Total sugar content ranged 4.08-4.97 per cent in all the varieties of chickpea analyzed in this investigation. Maximum total sugar was found 4.97 per cent in NDG 98-3 followed by 4.88 per cent in variety NDG 12-1. The values ranged 638-908.33 in mg fresh wt. per min. highest catalase activity was found in BG 1003 (908 in mg fresh wt. per min.) followed by PUSA 267 (857 in mg fresh wt. per min.), while lowest found in PANT G 186 and UDAI variety and It ranged 59.78 -83.41 in mg fresh wt. per min. It was observed at highest peroxidase activity in BG 1003 (83.41in mg fresh wt. per min.) followed by NDGK 99-9 (82.37 in mg fresh wt. per min.), NDGK 98-8 (82.36 in mg fresh wt. per min.) and utilize in further research work.