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.
CITATION STYLE
Nutritive Analysis of Cicer Arietinum Via Colorimetery. (2019). International Journal of Innovative Technology and Exploring Engineering, 9(2S2), 249–252. https://doi.org/10.35940/ijitee.b1193.1292s219
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