Legume Research

  • Chief EditorJ. S. Sandhu

  • Print ISSN 0250-5371

  • Online ISSN 0976-0571

  • NAAS Rating 6.67

  • SJR 0.391

  • Impact Factor 0.8 (2023)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
BIOSIS Preview, ISI Citation Index, Biological Abstracts, Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Legume Research, volume 45 issue 10 (october 2022) : 1197-1208

Evaluation of Physiological and Biochemical Contents in Desi and Kabuli Chickpea

Vinod Kumar Sahu, Sushma Tiwari, Neha Gupta, M.K. Tripathi, M. Yasin
1Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Rajmata Vijayaraje Scindia Krishi VishwaVidyalaya, Gwalior- 474 002, Madhya Pradesh, India.
  • Submitted23-10-2019|

  • Accepted23-03-2020|

  • First Online 22-08-2020|

  • doi 10.18805/LR-4265

Cite article:- Sahu Kumar Vinod, Tiwari Sushma, Gupta Neha, Tripathi M.K., Yasin M. (2022). Evaluation of Physiological and Biochemical Contents in Desi and Kabuli Chickpea. Legume Research. 45(10): 1197-1208. doi: 10.18805/LR-4265.
Background: Chickpea (Cicer arietinum L.), a self-pollinating legume being cultivated globally as a rich source of vegetarian protein. It plays an important role in human feed and nutritional security, especially in agricultural-based communities. Chickpea has higher bioavailability of protein, good sources of polyphenols and flavonoids. Besides their nutritional value, chickpea seeds contain various phenolic compounds. Phenolic compounds are of particular interest due to their contribution to the seed colour, sensory characteristics and several biological properties. Flavonoids are one of the main groups of phenolic compounds found in grain legumes. Desi and Kabuli chickpeas are being used worldwide and there are few studies where both desi and kabuli chickpeas seed flour for above properties with respect to physiological traits has been reported. 
Methods: The present investigation has been formulated to compare popular chickpea genotypes of desi and kabuli types for biochemical parameters viz., protein content, amino acid, total flavonoid content, total phenolic contents and RSA as well as two physiological traits i.e., chlorophyll content and leaf area index. The experiment consisted of 44 genotypes () grown in Randomized Block Design with row to row distance of 30 cm, in two replications during Rabi 2018-19.
Result: The average crude protein content in desi and kabuli chana varied from 18.2% (Dollar variety) to 26.7% (JG315) and total phenolic content (TPC) ranged 1.22 to 0.74 mg/g. Total Flavonoid content (TFC) varied from 0.39 (ICCV-2) to 0.61 mg/g (JAKI-9218) with mean value of 0.47. Radical scavenging activity (RSA) in chickpea genotypes ranged from 36.2 to 49.5% with mean value of 40.86%. Total amino acid significantly correlated with TPC and TFC and TPC significantly correlated with TFC at 5% significant level.
  1. Arnon, D.I. (1949). Copper enzymes in isolated chloroplasts. Polyphenol oxidase in Beta vulgaris. Plant Physiology. 24: 1-15.
  2. Blanco F.F. and M.V. Folegatti (2005). Estimation of leaf area for greenhouse cucumber by linear measurements under salinity and grafting. Agricultural Science. 62(4): 305-309.
  3. Bondet, V., Brand-Williams, W. and Berset, C. (1997). Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. LWT-Food Science and Technology. 30: 609-615.
  4. Bouaziz, M., Grayer, R.J., Simmonds, M.S.J., Damak, M. and Sayadi, S. (2005).Identification and antioxidant potential of flavonoids and lowmolecular weight phenols in olive cultivar chemlali growing inTunisia. Journal of Agriculture and Food Chemistry. 53: 236-241.
  5. Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72: 248-254.
  6. Chaudhary, A., Marinangeli, C.P.F., Tremorin, D. and Mathys, A. (2018). Nutritional combined greenhouse gas life cycle analysis for incorporating canadian yellow pea into cereal-based food products. Nutrients. 10(4). pii: E490.
  7. Gaur, P.M., Singh, M.K., Samineni, S., Sajja, S.B., Jukanti, A.K., Kamatam, S. andVarshney, R.K. (2016). Inheritance of protein content and itsrelationships with seed size, grain yield and other traits in chickpea. Euphytica. 209: 253-260.
  8. Gowda, C.L.L., Rao, B.V., Chopra, S. (1987). Utility ofdesi×kabuli crosses in chickpea improvement. Int. Chickpea Newsl. 17: 4-6.
  9. Gupta, N. and Bhagyawant, S. S. (2019). Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and anti-proliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates. Nutrire. 44: 5.
  10. Gupta, N., Shrivastava, N. and Bhagyawant, S.S. (2017). Multivariate analysis based on nutritional value, antinutritional profile and antioxidant capacity of forty chickpea genotypes grown in India. Journal of Nutrition and Food Science. 7: 3.
  11. Heiras-Palazuelos, M.J., Ochoa-Lugo, M., Gutierrez-Dorado, R., LopezValenzuela, J.A., Mora, R.S., Milan-Carrillo, J., Garzon-Tiznado, J.A. and Reyes-Morenoc, C. (2013). Technological properties, antioxidant activity and phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L.) cultivars. International Journal of Food Science and Nutrition. 64: 69-76.
  12. Jukanti, A.K, Gaur, P.M, Gowda, C.L.L, Chibbar, R.N (2012). Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. British Journal of Nutrition. 108: 11-26. 
  13. Kaur, K., Grewal, S. K., Gill, P. S. and Singh, S. (2019). Comparison of cultivated and wild chickpea genotypes for nutritional quality and antioxidant potential. Journal of Food Science and Technology. 56: 1864-1876.
  14. Kaur, S., Gupta, A.K. and Kaur, N. (2013). Genetic diversity in chickpea (Cicer arietinum L.) cultivars using RAPD Markers. Indian Journal of Agricultural Biochemistry. 26: 10-17.
  15. Khang, D.T., Dung, T.N., Elzaawely, A.A. and Xuan, T.D. (2016). Phenolicprofiles and antioxidant activity of germinated legumes. Foods. 5: 1-10.
  16. Khanum, R., Mazhar, F. and Jahangir, M. (2015). Antioxidant evaluations of polar and non polar fractions of Cajanus cajan seeds. Journal of Medicinal Plants Research. 9: 193-198.
  17. Khoo, H.E., Azlan, A., Ismail, A. and Abas, F. (2013). Response surface methodology optimization for extraction of phenolics and antioxidant capacity in defatted dabai parts. Sains Malays. 42: 949-954.
  18. Kumar, M., Yusuf, M.A., Nigam, M. and Kumar, M. (2018). An update ongenetic modification of chickpea for increased yield and stresstolerance. Molecular Biotechnology. 60: 651-663.
  19. Laemmli, U.K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 227: 680-5.
  20. Macar, T.K., Macar, O. and Mart, D.I. (2017). Variability in some biochemical and nutritional characteristics in desi and Turkish kabuli chickpea (Cicer arietinum L.) Types. Celal Bayar University Journal of Science. 13: 677-680. 
  21. Marathe, S.A., Rajalakshmi, V., Jamdar, S.N. and Sharma, A. (2011). Comparative study on antioxidant activity of different varieties ofcommonly consumed legumes in India. Food Chemistry and Toxicology. 49: 2005-2012.
  22. Magalhães, S.C, Taveira, M, Cabrita, A.R, Fonseca, A.J, Valentão, P and Rade, P.B (2017). European marketable grain legume seeds: further insight into phenolic compounds profiles. Food Chemistry. 215: 177-184.
  23. Mudryj, A.N., Yu, N. and Aukema, H.M. (2014). Nutritional and health benefits of pulses. Applied Physiology Nutrition and Metabolism. 39: 1197-1204. 
  24. Parmar, N., Singh, N., Kaur, A. and Thakur, S. (2017). Comparison of color, antinutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy- to-cook grains from different kidney bean (Phaseolus vulgaris) accessions. Journal of Food Science and Technology. 54: 1023-1034.
  25. Purushothamana R, Upadhyayaa H.D., Gaur P.M., Gowdaa C.L.L., Krishnamurthya L. (2014). Kabuli and desi chickpeas differ in their requirement for reproductive duration. Field Crops Research. 163: 24-31
  26. Reinkensmeier, A., Bubler, S., Schluter, O., Rohn, S. and Rawel, H.M. (2015). Characterization of individual proteins in pea protein isolates and air classified samples. Food Res International. 76: 160-167.
  27. Segev A, Badani H, Kapulnik Y, Shomer I, Oren-Shamir M, Galili S. (2010). Determination of polyphenols, flavonoids and antioxidant capacity in colored chickpea (Cicer arietinum L.). J Food Sci: 75(2):S115-9. doi: 10.1111/j.1750-3841. 2009.01477.x.
  28. Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I. and Galili, S. (2011). Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L.) as affected by soaking and cooking conditions, Food and Nutrition Sciences. 2: 724-730.
  29. Singh, B., Singh, J.P., Kaur, A. and Singh N. (2017). Phenolic composition and antioxidant potential of grain legume seeds: a review. Food Research International. 101: 1-16.
  30. Singh, N., Kaur, S., Isono, N. and Noda, T. (2010). Genotypic diversity in physio-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.). Food Chemistry. 122: 65-73.
  31. Swain, T. and Hillis W.E. (1959). Phenolic constituents of Prunus domestica I. Quantitative analysis of phenolic constituents. Journal of Science Food and Agriculture. 10: 63-68. 
  32. Upadhyaya, H.D., Dwivedi, S.L., Baum, M., Varshney, R.K., Udupa, S.M., Gowda, C.L.L., Hoisington, D., Singh, S. (2008). Genetic structure, diversity and allelic richnessin composite collection and reference set in chickpea (Cicer arietinum L.). BMC Plant Biol. 8: 106.
  33. Yust, M, Pedroche, J, Giron-Calle, J, Alaiz, M, Millán, F, Vioque, J (2003). Production of ace inhibitory peptides by digestion of chickpea legumin with alcalase, Food Chemistry. 81(3): 363-369.

Editorial Board

View all (0)