CHEMICAL-ANALYSIS AND PHYSICOCHEMICAL PROPERTIES OF CHICKPEA AND LENTIL CULTIVARS

Some high yielding cultivars of chickpea (Kabuli and desi) (Cicer arie tinum) and lentil (Lens esculenta) were used for chemical analysis and physico-chemical properties namely protein, fat, sugars, starch, in v itro digestibility of starch and protein; seed weight, seed volume, se ed density, hydration capacity, swelling capacity, water absorption ca pacity and cooking time. Among chickpea, Gora Hisari (Kabuli) and Hary ana Chana (desi) cultivars, and among lentil LH 82-6 cultivar manifest ed higher contents of protein, fat, sugars, starch and in vitro digest ibility of starch and protein. Values of seed volume, seed density, hy dration capacity, swelling capacity and water absorption capacity were also found higher for these cultivars which might have contributed to wards less cooking time.