TY - JOUR TT - Variability in Some Biochemical and Nutritional Characteristics in Desi and Turkish Kabuli Chickpea (Cicer arietinum L.) Types AU - Kalefetoğlu Macar, Tuğçe AU - Macar, Oksal AU - İnci Mart, Dürdane PY - 2017 DA - September DO - 10.18466/cbayarfbe.339330 JF - Celal Bayar University Journal of Science JO - CBUJOS PB - Manisa Celal Bayar Üniversitesi WT - DergiPark SN - 1305-130X SP - 677 EP - 680 VL - 13 IS - 3 KW - Chickpea KW - Desi KW - Flavonoid KW - Grain KW - Kabuli KW - Phenolic KW - Protein N2 - Chickpea (Cicer arietinum L.), the third mostwidely produced food legume in all over the world, is consumed for itsprotein-rich seeds especially in developing countries. According to seedmorphology, cultivated chickpeas are of two types as desi and kabuli. There isa growing interest if extracts obtained from chickpea grains might be used as asource of natural antioxidants and antimicrobials such as phenolic or flavonoidcompounds. The objective of this work is to investigate the total phenolic,flavonoid and protein contents of a desi (ICC 3996) type and three kabuli(Seçkin, İnci and Hasanbey) types of chickpea seeds. Analyses were performed inextracts of 24 hours imbibed grains. The Folin Ciocalteu procedure was used toassess the total phenolic amounts while the total flavonoid content wasmeasured with an aluminium chloride colorimetric assay. Total proteinconcentration was determined according to the Biuret method. Desi typeexhibited the lowest protein content whereas İnci had the highest levels oftotal protein among kabuli types. Total phenolic content of desi type wassignificantly higher than other genotypes (P≤0.05).Seçkin showed lower flavonoid content than all other genotypes including thedesi type. The results revealed that despite Turkish genotypes were richer inprotein level, desi type was still valuable for its high total phenolic andflavonoid amounts. CR - 1. 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