Vol. 8, Issue 4 (2020)
Changes in phytic acid, polyphenol, free fatty acid content and calorific value in chickpea varieties during storage
Author(s): Ajay Tripathi, Avinash Varma and SP Mishra
Abstract: The effect of storage periods on quality of chickpea seeds was studied in Biochemistry and Biotechnology Laboratory, Department of Crop Sciences, Faculty of Agriculture, MGCGVV Chitrakoot, Satna (M.P.). The experiment was laid out in completely randomized design (CRD) with three replications for each variety. The data presented here represent pooled mean of two years. All the sixteen chickpea genotypes were stored at room temperature in different storage materials viz. aluminium container box, polythene bag and cotton bag. The observations were recorded at 0 month or before storage, 6 month and 12 month storage periods. During storage study it was recorded that phytic acid, polyphenol and calorific value decreased with increasing storage time while free fatty acid content increased with increasing storage time. The maximum and the minimum loss of both phytic acid and polyphenol content were recorded in cotton bag and aluminium box, respectively during storage of chickpea seeds. The maximum increase of free fatty acid was recorded in aluminium box and minimum increase was observed in cotton bag during storage. The maximum reduction of calorific value was recorded in polythene bag and minimum reduction was observed in aluminium box during storage of chickpea. Antinutritional factors viz. phytate and polyphenols were found within permissible limit in all the tested chickpea varieties.
DOI: 10.22271/chemi.2020.v8.i4ar.10192
Pages: 3496-3501 | 479 Views 85 Downloads
download (5405KB)
How to cite this article:
Ajay Tripathi, Avinash Varma, SP Mishra. Changes in phytic acid, polyphenol, free fatty acid content and calorific value in chickpea varieties during storage. Int J Chem Stud 2020;8(4):3496-3501. DOI: 10.22271/chemi.2020.v8.i4ar.10192
