International Journal of Food Science / 2019 / Article / Tab 2

Research Article

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Table 2

Physicochemical and cooking properties of improved chickpea seed varieties.

VarietiesHydration
Capacity g/g
Swelling
Capacity ml/g
Hydration
Index
Swelling indexUnhydrated
Seed (%)
Cooking
Time (min)

Arerti1.07 ± 0.002.12 ± 0.032.05 ± 0.054.08± 0 .091.64 ± 0.0521.00 ± 2.52
Natoli1.03 ± 0.011.94 ± 0.021.85 ± 0.063.77± 0.0214.75 ± 0.53246.33 ± 2.33

CV 0.781.33 4.72 3.027.973.15
LSD 0.020.06 0.210.271.489.53

LSD = Least significance difference, CV= coefficient of variation; values are mean ± SE and mean values followed by the same letter in column are not significantly different at 5% level of significance.