Abstract
Abstract Chickpea ( Cicer arietinum L) is an important source of protein in several developing countries. Two commonly grown chickpea cultivars, HPG‐17 and C‐235, were evaluated for their physicochemical characteristics such as 100‐seed weight and density. Both chickpea varieties were subjected to various processing treatments and then analysed for their ascorbic acid content. The ascorbic acid content was generally found to be higher in the C‐235 variety, but it was higher in the HPG‐17 variety after germination. Significant results were obtained for both varieties after various treatments such as pressure cooking, germination, parching and solar cooking. It was found that the ascorbic acid content in both varieties decreased after all treatments except germination. © 2001 Society of Chemical Industry
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Claims 4
Claim · model-written summary
C‐235 generally had higher ascorbic acid content than HPG‐17.
- Taxon
- chickpea
Cicer arietinumt0 - Material
- C‐235e0
- Outcome
- ascorbic acid contente0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content was generally found to be higher in the C‐235 variety”
t0“chickpea”
Claim · model-written summary
After germination HPG‐17 had higher ascorbic acid content.
- Taxon
- chickpeaCicer arietinumt0
- Material
- HPG‐17e0
- Treatment
- germinatione0
- Outcome
- ascorbic acid contente0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The ascorbic acid content was generally found to be higher in the C‐235 variety, but it was higher in the HPG‐17 variety after germination”
t0“chickpea”
Claim · model-written summary
Processing other than germination decreased ascorbic acid in both varieties.
- Taxon
- chickpeaCicer arietinumt0
- Treatment
- all treatments except germinatione0
- Outcome
- ascorbic acid contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the ascorbic acid content in both varieties decreased after all treatments except germination”
t0“chickpea”
Claim · model-written summary
The processing effects on ascorbic acid were significant for both cultivars.
- Taxon
- chickpeaCicer arietinumt0
- Treatment
- various treatments such as pressure cooking, germination, parching and solar cookinge0
- Outcome
- Significant resultse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant results were obtained for both varieties after various treatments such as pressure cooking, germination, parching and solar cooking”
t0“chickpea”
The same questions in other papers
processing · quality: phytochemicals · Cicer arietinum (chickpea)Positive and negative results
2 papers in the same direction as this paper · 6 in the opposite direction
- positive
- positive
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See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.