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Changes in the chemical composition of the seed parts during ripening of Bengal gram ( Cicer arietinum L.) seed
Author(s) -
Verma S. C.,
Lal B. M.,
Parkash Ved
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150105
Subject(s) - ripening , gram , composition (language) , phosphorus , chemical composition , biology , calcium , coat , botany , horticulture , chemistry , bacteria , paleontology , linguistics , philosophy , genetics , organic chemistry
Seed and seed parts of bengal gram at four stages of maturity were analysed for total nitrogen, ether extractives, ash, crude fibre (except the embryo samples), calcium, iron and phosphorus. The embryo, chemically, was the richest part, although the composition of the whole seed was mainly determined by the cotyledons which formed the largest component of the seed at the different stages. The seed coat, initially, contained fair amounts of various constituents which, with the progress of maturity, declined and fell to insignificant levels except for calcium, iron and fibre in the final stage.