PROPRIEDADES NUTRICIONAIS, FÍSICAS, QUÍMICAS E TECNOLOGICAS DAS FARINHAS DE GRÃO-DE-BICO (Cicer arietinum L.)

Abstract

Knowing the physical, chemical and technological properties of plant products is extremely important. In the case of grains, as well as other agricultural products, its determination is even more important, as it is directly related to the storage, quality and efficiency of post-harvest processes. Thus, this work aims to determine the physical, chemical and technological properties of different chickpea cultivars. The grains were produced at the Federal Institute of Goiás - Campus Iporá and the analyses were conducted at the Laboratory of Post-Harvest of Plant Products of the Federal Institute of Goiano - Campus Rio Verde. The results were submitted to the analysis of variance and Scott-Knott mean test up to 5% probability using the statistical program Sisvar. It was observed that the GB 2112762173 cultivar stood out in the physical characteristics presenting high values of real and apparent specific mass, in addition to a relatively low porosity. Regarding chemical characteristics, the GB ALEPPO NEW 2168 cultivar appears to be the most proteinic, while the GB 20 056 A 217 had the lowest lipid index, and the GB 20006 was the richest in carbohydrates and energy value. In relation to grain and flour color, GB 05155 and GB 2119682178 cultivars were the lightest, GB 20146MT and GB 20006 the reddest, GB 2112762173 and GB CRISTALINO 2163 the most yellowish. The GB ZEUS cultivar had the best result in oil absorption, BRS TORO excelled in water solubility, and GB 200012164 proved to be better in water absorption; in terms of dimensions and projected area, GB 20056A2179 had the best numbers, while the GB 2112102169 excelled in roundness and sphericity