alexa Multivariate Analysis Based on Nutritional Value, Antinutritional Profile and Antioxidant Capacity of Forty Chickpea Genotypes Grown in India
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Multivariate Analysis Based on Nutritional Value, Antinutritional Profile and Antioxidant Capacity of Forty Chickpea Genotypes Grown in India

Neha Gupta1, Nidhi Shrivastava2 and Sameer S Bhagyawant1*

1School of Studies in Biotechnology, Jiwaji University, Gwalior, India

2Department of Bioscience & Biotechnology, Banasthali University, Banasthali, India

*Corresponding Author:
Sameer S Bhagyawant
School of Studies in Biotechnology
Jiwaji University
Gwalior, India
Tel: 0751-2442705
E-mail: sameerbhagyawant@gmail.com

Received Date: April 24, 2017; Accepted Date: April 27, 2017; Published Date: May 04, 2017

Citation: Gupta N, Shrivastava N, Bhagyawant SS (2017) Multivariate Analysis Based on Nutritional Value, Antinutritional Profile and Antioxidant Capacity of Forty Chickpea Genotypes Grown in India. J Nutr Food Sci 7:600. doi: 10.4172/2155-9600.1000600

Copyright: © 2017 Gupta N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Background: Chickpea (Cicer arietinum L.) is an important pulse crop with several potential health benefits. Providing an affordable alternative to animal protein, the chickpea seed is consumed as food in various platters. However, bioavailability of seed proteins is usually low. This seems due to the presence of antinutritional factors, such as phytates, trypsin inhibitors and tannins. Objectives: This study has been conducted to evaluate the multivariate analysis of nutritional and antinutritional aspects of 40 chickpea genotypes. Methods: seeds were maintained at 4°C with 40% relative humidity. Seeds were grinded in a grinder and the contents were passed through 80 μm sieve. Powdered seed samples were first defatted using chilled acetone and air dried. Nutritional and other phytochemical analysis were performed under ambient conditions of temperature and humidity. Results: The seeds exhibit an average nutritional content of total protein (≥ n110.38 mg-1 100 g), total free amino acids (≥ 292.28 mg-1 100 g) and nutritional minerals like Fe (≥ 0.66 mg-1 100 g) and Zn (≥ 0.59 mg-1 100 g). The multivariate analysis for all the chickpea genotypes studied, based on their principal components, show unique position according to their nutritional status. Moreover, hierarchical clustering agglomerative genotypes as basis for genotypes, grouped into two major clusters of MC-1 and MC-2. The study revealed that chickpea genotypes exhibit divergent nutritional and antinutritional properties. Conclusion: Based on the present study and evaluation, the genotype selection for future breeding programmes so as to develop nutritionally elite cultivar can be planned.

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