Vol. 12, Issue 7 (2023)

Author(s):
Vikas Gautam, Nand Kumar, Rakesh Babu, Anuj Kumar Yadav and Amit Kumar

Abstract:
Laboratory experiment were conducted on seeds of chickpea genotypes/varieties that were taken from legume Breeder, Department of Genetics and Plant breeding, CSAUAT, Kanpur for investigation biochemical aspects on certain promising genotypes/varieties of chickpea [Cicer arietinum (L)]. The nutritional quality flour was in overall range of variability of Protein content, Methionine content, Tryptophan content was 22.20-25.05%, 0.62-1.42 g/16 gN and 1.0.65-1.35 g/16 gN respectively in chickpea varieties/ genotypes. While KWR-108 had the highest methionine content, the chickpea genotype KGD-93 had the highest tryptophan content (1.35 g/16 g N) in dhal. Chickpea genotype KGD-1918 (25.05%) had the highest protein content in dhal.