CARACTERIZAÇÃO FÍSICO-QUÍMICA DE DIFERENTES VARIEDADES DE GRÃO- DE- BICO COMERCIAIS E NÃO COMERCIAIS

Abstract

Chickpea is a legume that has been gaining prominence in the Brazilian market, both in terms of production and consumption. Therefore, the objective of this study was to evaluate the physicochemical characteristics of different chickpea varieties, five from the Kabuli group and one from the Desi group. The evaluations were regarding the content of carbohydrates, total and reducing sugars, lipids, protein, fiber, ash and moisture. The Cícero variety, of the Kabuli variety, stood out positively in relation to the variables crude fiber, protein, lipids and therefore, under the conditions of this study, the Cícero variety may be the most promising for food use, however, this may vary with the objective of grain use.