EFFECTS OF RIPENING AND PARCHING ON THE QUALITY CHARACTERISTICS, THE CHEMICAL-COMPOSITION AND THE NUTRITIVE-VALUE OF CHICKPEA (CICER-ARIETINUM L)

Physical properties and various chemical constituents of chickpea seeds were determined before and after ripening (malana and dry seeds of Giza 1 cultivar) and before and after parching (dry and parched seeds of Giza 2 cultivar). The raw dry seeds of Giza 2 were much smaller, lighter in mass and higher in seed coat percentage than those of Giza 1. Malana (green seeds at physiological maturity) seeds were large and uniform in size; they became smaller with much variation in seed size upon ripening. Parching significantly reduced the seed mass, but increased the seed volume. Marked differences in the chemical composition of the raw dry seeds were observed between the two cultivars which were grown under different environmental conditions. Ripening resulted in significant decreases in crude protein and polyphenol content but significant increases in nonreducing sugars, raffinose, neutral detergent fibre (NDF), acid detergent fibre, cellulose, and phytic acid content. A considerable increase in Ca and Cu, a significant increase in in-vitro protein digestibility, but significant reductions in NDF, trypsin inhibitor activity and phytic acid content occurred upon parching.