Biochemical and protein quality analysis in different genotypes/varieties of chickpea

Abstract

In vegetarian diets, chickpeas (Cicer arietinum L.) are a popular and plentiful source of legume protein that is frequently substituted for animal protein. The objective of the current investigation was to ascertain the biochemical composition and protein quality of ten distinct genotypes/varieties of chickpea, namely NDG-14-3, Pant-G-186, Uday, BG-372, NDG-18-4, NDG-19-3, NDG-18-7, NDG-18-2, RSG-888, and Vaibhav. The study examined various biochemical parameters in chickpeas viz. total sugar, reducing sugar, non-reducing sugar, protein, lysine, tryptophan, methionine, and ash. The results showed a range of values between 54.10 and 63.77%, 4.25 and 5.19%, 1.45 and 1.76%, 2.80 and 3.43%, 21.80 and 24.30%, 6.49 and 8.10 g/16 g N, 0.11 to 0.23 g/16 g N, 1.83 to 2.65 g/16 g N, and 1.93 to 3.28%, respectively. The biochemical and protein quality of chickpea genotypes/varieties provide valuable information for breeding programs and establish chickpea as a well balanced diet for under nutrition population.