Chemical composition and amino acid content of chickpea seeds at different stages of development

Publisher Website
Google Scholar
Abstract
Chickpea seeds at five stages of seed development were analysed for contents of nitrogen, ether extract, ash, crude fibre, β‐carotene, amino acid, and several minerals. Moisture, β‐carotene and ash content on a dry weight basis decreased steadily during maturation, but other major components did not change appreciably. All the essential amino acids except lysine, cystine and tryptophan decreased at 28 or 35 days after flowering, then increased at maturity. Lysine was relatively high at 14 days after flowering (immature stage) but dropped sharply thereafter to a nearly constant value. An overall decrease in the mineral content of the seed was observed as the seeds matured.