Phytochemical Properties of Processed Chickpea varieties of Haryana (India)

In present study, we investigated the nutraceutical potential of seed coat, dehulled raw dal, cooked dal, whole seed of dark coloured desi chickpea and light coloured kabuli chickpea. Locally grown varieties of Haryana (India) named HC-1 and KC-1 were under investigation. Total phenolic content, o-dihydric phenols, hydrophilic and hydrophobic phenols, flavonoid contents were determined in methanolic extracts of both cultivars. Free radical scavenging efficiencies were estimated by adoption of DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay method. Similarly, antioxidant activities in terms of peroxide inhibition were measured by using ferric thiocyanate solution. Results concluded that phenolic contents varied widely in seed parts as well as in cooked cotyledons and correlated (p<0.05) significantly with antioxidant properties in most of the extracts. Desi chickpea genotype was found to be better source as nutraceutical food than that of kabuli chickpea.