Organoleptic evaluation and proximate composition of products from chickpea leaves and other leaves: Review
Seema and Neelam Khetarpaul
Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries. It is a good source of carbohydrates and protein, and the protein quality is considered to be better than other pulses. Chickpea has significant amounts of all the essential amino acids. Natural oxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In the present study, three plant foods viz, amla (Emblicao fficianalis), drumstick leaves (Moringa oleifera) and raisins (Vitis vinifera) were used as sources of natural antioxidants. All the three extracts exhibited a high percentage of antioxidant activity which was evaluated using beta-carotene-lenoleic acid in vitro system, compared to synthetic antioxidants. It had been studied that the antinutrients contents of different products viz. soup, vegetable, raita, parotha, pakora and cutlet prepared by incorporating chaulai. The oxalic content of these products was 3.65, 5.13, 1.37, 1.46, 0.49, and 0.64 g / 100 g, respectively. The phytic acid content of soup was 199.0 mg/100 g, vegetable (169.07 mg / 100 g), raita (41.07 mg / 100 g), parotha (201.77 mg / 100 g), pakora (109.31 mg / 100 g) and cutlet (86.89 mg / 100 g) prepared by incorporating chaulai. The polyphenol content of these products were 18.92, 22.25, 3.13, 13.83, 15.75 and 15.04 mg tannic acid equivalent/g.
How to cite this article:
Seema, Neelam Khetarpaul. Organoleptic evaluation and proximate composition of products from chickpea leaves and other leaves: Review. Pharma Innovation 2018;7(3):77-79.