Proximate analysis of gamma irradiated and non-irradiated chickpea

Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world. Chickpea is a good and cheapest source of protein, soluble and insoluble fibres. The aim of the present study was to check the nutritional contents of chickpea, whether gamma radiation effecting the nutritional contents of chickpea or not. The optimized dose of the research work was 0.5kGy. At 0.5kGy the nutritional value of treated chickpea was considered acceptable. As the gamma radiation had significant effect on the shelf life of chickpea without effecting its chemical composition. The results were indicative of the fact that gamma radiation at low doses does not change the fact that gamma radiation at low doses does not change the nutritional value. It was observed that protein, carbohydrates as well as fiber which are the major nutritional components of any food did not affect significantly with gamma radiation. The sensory properties of treated chickpeas were also satisfactory. It was concluded that irradiation treatment can be effectively used to protect decay losses and enhance shelf life.