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EVALUATION OF BIOCHEMICAL COMPOSITION AND PHYSICOCHEMICAL PARAMETERS OF OIL FROM SEEDS OF DESI CHICKPEA VARIETIES CULTIVATED IN ARID ZONE OF PAKISTAN

MUHAMMAD ASLAM SHAD^*, HUMAYUN PERVEZ, ZAFAR IQBAL ZAFAR, MUHAMMAD ZIA-UL-HAQ AND HAQ NAWAZ

Abstract: Seeds of three approved desi chickpea (Cicer arietinum L) varieties viz., Punjab 2000, Bittal 98 and CM 72 grown in arid zones of Pakistan were analysed for their biochemical and physicochemical compositions. The moisture contents ranged from 6.30±0.40-7.60±0.30 g/100g, dry matter from 92.30±0.69-92.70±0.41 g/100g, ash from 3.10±0.01-3.22±0.02 g/100g, crude protein from 22.19±0.11-22.50±0.43 g/100g, crude fat from 2.05±0.04-2.10±0.04 g/100g, total carbohydrates from 64.90±0.16-66.51±0.11 g/100g and calorific value from 368-373 Kcal/100g. The content of total nitrogen ranged from 3.55±0.11-3.60±0.43 g/100g. SDS-polyacrylamide gel electrophoresis studies showed 5 bands of different proteins in each variety. All of the 3 varieties were found to be almost similar on the basis of total sugars, free amino acids and ascorbic acid contents. The crude fibre content ranged from 13.2±0.11-14.10±0.54 g/100g. The oil from the seeds of each chickpea variety was also analysed for specific gravity (0.9339-0.9346), acid value (2.40±0.87-2.50±0.67 mg KOH), iodine value (112.56±0.371-13.87±0.29), saponification value (178.90±0.19-180.64±0.12 mg KOH) and unsaponifiable matter (3.42±0.97-3.47±1.02 g/100g). These three varieties showed significant variation in the moisture, ash contents, total carbohydrates, iodine value and saponification value. The research results about the biochemical characteristics of desi chickpea varieties are expected to provide guidelines for the researchers confronted with the need to use such typical food seeds in Pakistan as well as in the rest of the world.

Department of Chemistry, Bahauddin Zakariya University, Multan-60800, Pakistan.