Nutritional Profiles of Released and Promising Ethiopian Chickpea Varieties

Abstract

Improvement of varieties have significantly increased production of chickpea in Ethiopia. Never the less, there is limited information on their nutritional profiles in compiled way for varieties selection. The objective of this study was to generate compiled information on nutritional profiles of one promising and twenty-one released chickpea varieties. Crude protein, moisture, ash, oil, and fiber were analyzed using kjeldhal, oven, furnace, nucleic magnetic resonance and acid-base digestion methods, respectively, while atomic absorption spectroscopy was used for minerals. Data was analyzed by one factor ANOVA using SPSS software. The proximate compositions of some chickpea varieties were statistically different (p<0.05). The protein content ranged from 16.23 to 23.82. The highest Fe (4.65) and Zn (3.86mg/100g) contents were recorded from Akaki and Arerti, respectively. This showed that some varieties had higher protein, and minerals. It is advisable to use high protein variety (Ejeri 23.82%) for protein targeted breeding and food fortification. For Fe improvement, Akaki (4.65), Shasho (4.58), Worku (4.57) and Dubie (4.49%) could be recommended while Arerti (3.86) is the best for Zn fortification. The promising variety (Dz-2012-19) had better protein (22.60%) and Zn content (3.80mg/100g) and breeders can use this data as complementary information to yield and disease resistance for selection of this variety.