Author(s):

Seema and Neelam Khetarpaul

Abstract: Chickpea leaves are a very rich source of iron (23.8 mg). It is, therefore, highly beneficial in the treatment of iron deficiency, anemia. Chickpea leaves contain high amount of oxalic acid and phytic acid etc. These anti-nutritional contents hinder the absorption of many nutrients. So different processing techniques are required to decrease the anti-nutritional contents of these leaves so as to increase the availability of minerals, especially. The iron contents in the chutneys containing 15 fresh chickpea leaves (45 days after sowing) of desi and kabuli chickpea varieties were ranged from 28.10 to 29.40 per cent and calcium content ranged from 22.38 to 23.13 per cent. The available zinc content ranged from 50.50 to 52.68 per cent. The phenolic compounds (1.83 to 2.08 mg GAE/100 g) and DPPH free radical scavenging activity (60.5 to 61.8 %) present in the chutneys incorporating 15 per cent fresh chickpea leaves (45 days after sowing) of HC-1 and C-235 had 9.5 and 9.7 mg flavonoids, respectively, per gram were higher than those having kabuli varieties i.e. HK-1 (8.6 mg/g) and HK-2 (8.3 mg/g).

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