PHYSIOCHEMICAL COMPOSITION AND COOKING TIME EVALUATION OF CHICKPEA SAMPLES OF ISLAMABAD PAKISTAN

ABSTRACT:In the present study comparative study was done to determine the physiochemical status of the chickpea (Kabuli and desi) available on different local markets to determine what material our consumers are getting. Six samples of desi and kabuli chickpea, three of each were selected. Physiochemical studies showed that all the six samples were different from each other. Seed size ranged from (10.98 ± 0.5 to 15.19 ± 0.3 g/50 seeds) for desi and (10.44 ± 0.032 to 18.28±0.36 g/50 seeds) for kabuli samples. Other values are in correlation with seed size. Largest seed size of T3 (15.19 ± 0.3 g/50 seeds) and T4 (18.28±0.36 g/50 seeds) and smallest of T1 (10.98 ± 0.5 g/50 seeds) and T6 (10.44 ± 0.032 g/50 seeds) for desi and kabuli respectively are available on local markets on the same prices. Cooking time was also very much different for different samples.