Changes in Lipids and Fatty Acids during Soaking and Germination of Chickpea (Cicer arietinum)

Vasishtha , H and Srivastava, R.P. (2012) Changes in Lipids and Fatty Acids during Soaking and Germination of Chickpea (Cicer arietinum). Indian Journal of Agricultural Biochemistry, 25 (1). pp. 14-19.

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Four variegated cultivars of chickpea namely BG 256, JG-74, KWR-108 and DCP 92-3 were studied for the lipid and fatty acid profile of seed during soaking and 3-days of germination. Saturated as well as unsaturated fatty acids during soaking and at different stages of germination (1, 2, 3 days after) were determined. Soaking of chickpea seed reduced total lipid content of seed. Palmitic acid was the major saturated fatty acid of chickpea, which was not affected during 3-days of germination. However, stearic acid reduced significantly during germination. The oleic and linoleic acids constituted major unsaturated fatty acids of chickpea and both of them registered significant increase during 3-days of germination. Linolenic acid, a poly-unsaturated fatty acid was however, decreased during germination, but the level of total polyunsaturated (PUFA) and total unsaturated (TUFA) fatty acids remained unchanged

Item Type: Article
Uncontrolled Keywords: Chickpea, soaking, germination, lipids, fatty acids, MUFA, PUFA.
Author Affiliation: Biochemistry Laboratory, Division of Physiology, Biochemistry & Microbiology, Indian Institute of Pulses Research, Kanpur-208 024, India
Subjects: Crop Improvement
Plant Physiology and Biochemistry > Biochemistry
Divisions: Chickpea
Depositing User: Mr. SanatKumar Behera
Date Deposited: 16 Jul 2012 05:08
Last Modified: 16 Jul 2012 05:09
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