Physicochemical and functional characteristics of desi and kabuli chickpea (Cicer arietinum L.) cultivars grown in Bodity, Ethiopia and sensory evaluation of boiled and roasted products prepared using chickpea varieties
Date
2015-04
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Publisher
Excellent Publishers
Abstract
Physiochemical and functional properties of two desi and one kabuli chickpea cultivars grown in Bodity, Ethiopia were evaluated, and sensory quality of the boiled and roasted products were investigated. The new cultivars were selected based on the preference of farmers who grew them. The local desi cultivar was purchased from the market and used as control. The paper provides a detailed analysis of the cultivars in terms of nutritional qualities as well as sensory evaluation. The study shows that Habru is preferable in amount of protein, fat, zinc, iron and phosphorus. However, the local cultivar is comparable and equally acceptable.
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Journal Article (peer-reviewed)
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Keywords
CHICKPEAS, NUTRITION, ETHIOPIA, PLANT BREEDING, LEGUMES, SOUTH OF SAHARA, COOKING METHODS
Citation
Kinfe, E., Singh, P., & Fekadu, T. (2015). Physicochemical and Functional Characteristics of Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars Grown in Bodity, Ethiopia and Sensory Evaluation of Boiled and Roasted Products Prepared Using Chickpea Varieties. International Journal of Current Research in Biosciences and Plant Biology, 2(4): 21-29.