International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 4 (2017)
Nutritional Composition of Chickpea (Cicer arietinum) Milk


Author(s): Kaushal Kishor, John David, Snehlata Tiwari, Anoop Singh and Bhole Shankar Rai

Abstract: Chick pea (Cicer aretinum) is an important pluse crop grow and consumed all over the world. Chick pea is a good source of protein and carbohydrate and its protein quality is better than other cereal. Lactose free milk based on chick pea was developed and specially compared with “isomil” (soy protein formula) in its nutritive value. Chick pea milk versus isomil provided high percentage of protein, carbohydrate, fat, mineral’s and vitamin. Chick pea milk was improvement in children nutritive status and their blood parameters. After administering chick pea milk children recovered from diarrhea in less than five day. No case of lactose intolererane was found. Chick pea is nutritionally rich having important unsaturated fatty acids likes linoleic and oleic acid. It can be utilized to developed nutritious value added products. Different levels of Chick pea milk was used in cottage cheese prepration It improved the nutritive property of the product like proteins, carbohydrate and fat.

Pages: 1941-1944  |  436 Views  14 Downloads

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How to cite this article:
Kaushal Kishor, John David, Snehlata Tiwari, Anoop Singh, Bhole Shankar Rai. Nutritional Composition of Chickpea (Cicer arietinum) Milk. Int J Chem Stud 2017;5(4):1941-1944.
International Journal of Chemical Studies