ISABB Journal of
Food and Agricultural Sciences

  • Abbreviation: ISABB. J. Food and Agric. Sci.
  • Language: English
  • ISSN: 1937-3244
  • DOI: 10.5897/ISABB-JFAS
  • Start Year: 2011
  • Published Articles: 38

Article in Press

Nutritional Composition of Improved Ethiopian Chickpea Varieties

Oli Legassa, Muhaba Seifu, Tamrat Kore

  •  Received: 25 February 2020
  •  Accepted: 05 May 2020
Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world. It is also contributing a huge amount of protein to the human diet in Ethiopia. The aim of this study was to generate base line information and robust quality data for almost all Ethiopian chickpea varieties. All varieties were subjected to proximate composition (moisture content, ash, crude fiber, crude protein, crude fat and carbohydrate) and minerals (Na, Ca, P, Fe and Zn) analysis. The results show that proximate composition of certain chickpea cultivars were significantly (p<0.05) different from one an other. The protein contents of all chickpea was from 16.13 to 23.84%. The range of crude fiber were 2.35 to 11.22. The highest value of Iron (Fe) were recorded from Akaki (4.66), and calcium from Dz-10-11(158.79). These results indicate that chickpea cultivars had higher values in protein, crude fiber, fat and minerals. Therefore, the result may be useful in the food industry for the selection of varieties to improve nutritional status of foods and also for breeders in selection of varieties.

Keywords: Chickpea variety, Proximate Composition, Mineral, protein quality