Open AccessNutritive Analysis of Cicer Arietinum Via Colorimetery
Author(s) -
D. Geetha,
M. S. Revathy,
Gangadhara Angajala,
P. Manorama P. Manorama,
Lakshminarayan M. Sudha,
M. L. Sudha,
M. Sc.
Publication year - 2019
Publication title -
international journal of innovative technology and exploring engineering
Language(s) - English
Resource type - Journals
ISSN - 2278-3075
DOI - 10.35940/ijitee.b1193.1292s219
Subject(s) - niacin , food science , chemistry , wheat flour , biochemistry
The seeds of cicerarietinum were made into flour, cooked in a different methods and analyzed for Phosphorous, Phytin, Ionisable Iron, Niacin and Thiamin by standard methods.Nutritious values of cicerarietinum varies significantly when they cooked. Mode of cooking play a vital role in the determination of nutrition in food. Gram flour has significant amounts of niacin and thiamin and ionisable iron in its uncooked flour form.This flour have 280 mg/100g phosphorous, 1.6 mg/100g ionisable iron, 0.357 mg/100g thiamin and 4.7 mg/100g niacin. Thus, the flour may be used as value addition food which in turn increased nutrition in low cost.