Physico-chemical and milling quality of some improved varieties of chickpea (Cicer arietinum)

Eight indigenous (desi) chickpea varieties namely, 'IPC 94-19', 'CSG-8962', 'GNG-663', 'Haryana chana-1', 'PG-186', 'Avrodhi', 'KPG-59' and 'Pusa-256' were evaluated for their physico-chemical and milling characteristics. Different varieties exhibited 100 grain weight, 100 grain volume, bulk density and true density values of 11.4-26.4 g, 8.5-21.1 ml, 0.794-0.850 g/cc and 1.251-1.388 g/cc, respectively. The varieties contained moisture 6.13-12.95%, protein 17.42-21.25%, fat 5.28-6.83%, ash 3.19-3.60%, crude fibre 3.86-4.40% and carbohydrates (by difference) 56.08-60.46%. In general, protein content increased with increase in grain size. The calorific value of whole chickpea of different varieties was 355-377 kcal/100 g. The contents of calcium, phosphorus and iron in different varieties were 203.18-222.59, 287.20-305.30 and 6.5-8.9 mg/100 g, respectively. Varieties 'GNG-663' and 'Avrodhi' contained maximum amount of calcium and phosphorus, respectively, whereas variety 'PG-186' contained maximum amount of iron. Minor differences in the contents of reducing and non-reducing sugars and polyphenols were also seen among different varieties. Milling of different varieties of chickpea yielded 10.05-11.08% hulls, 67.58-71.08% dhal, 8.50-9.85% brokens and 5.32-7.55% powder. In general, small seeded varieties produced higher dhal yield.