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Proximate composition and seed lipid components of “kabuli”-type chickpea (Cicer arietinum L.) from Argentina
Abstract
Chickpea is an important pulse crop with a wide range of potential nutritional benefits because of its chemical composition. The purpose of the cur- rent work was to provide the chemical composi- tion of “kabuli”-type chickpea (Cicer arietinum L.) developed in Argentina for nutritional pur- pose. Protein, oil and ash contents, fatty acid, tocopherol and mineral element compositions were studied. Among the studied genotypes, protein content ranged from
[ver mas...]
Chickpea is an important pulse crop with a wide range of potential nutritional benefits because of its chemical composition. The purpose of the cur- rent work was to provide the chemical composi- tion of “kabuli”-type chickpea (Cicer arietinum L.) developed in Argentina for nutritional pur- pose. Protein, oil and ash contents, fatty acid, tocopherol and mineral element compositions were studied. Among the studied genotypes, protein content ranged from 18.46 to 24.46 g/100g, oil content ranged from 5.68 to 9.01 g/100g and ash from 3.55 to 4.46 g/100g. Linoleic, oleic and palmitic acids were the most abundant fatty ac- ids. The average oleic-to-linoleic ratio was 0.62 and average iodine value was 117.82. Tocopherols, well-established natural antioxidants, were found in chickpea seeds in relatively similar amounts across all genotypes. Mineral element analysis showed that chickpea was rich in macronutri- ents such as K, P, Mg and Ca. The nutritional composition of chickpea genotypes developed and grown in Argentina provides useful infor- mation for breeding programs, food marketing and consumers and establishes chickpea as component of a balanced human diet.
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Author
Marioli Nobile, Carla Georgina;
Carreras, Julia;
Grosso, Rubén;
Inga, Claudia Marcela;
Silva, Mercedes Pilar;
Aguilar, Roxana;
Allende, María José;
Badini, Raul;
Martinez, Maria Jose;
Fuente
Agricultural sciences 4 (12) : 729-737. (2013)
Date
2013
Editorial
Scientific Research Publishing
ISSN
2156-8553
2156-8561 (Online)
2156-8561 (Online)
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Derechos de acceso
Abierto
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)