American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2015, 3(6), 158-162
DOI: 10.12691/ajfst-3-6-3
Open AccessArticle

Biochemical Analysis of Chickpea Accessions vis-a-vis; Zinc, Iron, Total Protein, Proline and Antioxidant Activity

Sameer S. Bhagyawant1, Neha Gupta1 and Nidhi Shrivastava2,

1School of Studies in Biotechnology, Jiwaji University, Gwalior, India

2Department of Bioscience & Biotechnology, Banasthali University, India

Pub. Date: December 19, 2015

Cite this paper:
Sameer S. Bhagyawant, Neha Gupta and Nidhi Shrivastava. Biochemical Analysis of Chickpea Accessions vis-a-vis; Zinc, Iron, Total Protein, Proline and Antioxidant Activity. American Journal of Food Science and Technology. 2015; 3(6):158-162. doi: 10.12691/ajfst-3-6-3


Legumes are good source of proteins and micronutrients. Chickpea is one such preferred legume source of protein after milk only. Development of chickpea cultivars with high concentration of zinc (Zn) and iron (Fe) is one of the prime objective of breeding programmes. The aim of this study was to analyze chickpea seeds and compare their biochemical properties. Biochemical characterization of 20 different chickpea seed accessions vis-a-vis total protein, proline and antioxidant activity was carried out. Atomic absorption spectroscopy was employed to quantify zinc and iron contents. Significant variation in biochemical composition of chickpea was noted for total protein (144.59 mg/g), proline (15.89 mg/100g) and antioxidant activity (48.2%) in all the accessions that are tested. The average content of Zn and Fe across these accessions was observed in a range of 0.37 and 0.91 mg respectively. ILWC-257 contained highest Zn (0.66 mg) and Fe (2.76 mg). The overall results indicated that the chickpea seeds exhibit different biochemical properties.

chickpea Fe and Zn proline

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