~ 3496 ~ International Journal of Chemical Studies 2020; 8(4): 3496-3501 P-ISSN: 2349–8528 E-ISSN: 2321–4902 www.chemijournal.com IJCS 2020; 8(4): 3496-3501 © 2020 IJCS Received: 25-05-2020 Accepted: 10-06-2020 Ajay Tripathi Department of Crop Sciences, Faculty of Agriculture, MGCGVV Chitrakoot, Satna, Madhya Pradesh, India Avinash Varma Department of Crop Sciences, Faculty of Agriculture, MGCGVV Chitrakoot, Satna, Madhya Pradesh, India SP Mishra Department of Crop Sciences, Faculty of Agriculture, MGCGVV Chitrakoot, Satna, Madhya Pradesh, India Corresponding Author: Ajay Tripathi Department of Crop Sciences, Faculty of Agriculture, MGCGVV Chitrakoot, Satna, Madhya Pradesh, India Changes in phytic acid, polyphenol, free fatty acid content and calorific value in chickpea varieties during storage Ajay Tripathi, Avinash Varma and SP Mishra DOI: https://doi.org/10.22271/chemi.2020.v8.i4ar.10192 Abstract The effect of storage periods on quality of chickpea seeds was studied in Biochemistry and Biotechnology Laboratory, Department of Crop Sciences, Faculty of Agriculture, MGCGVV Chitrakoot, Satna (M.P.). The experiment was laid out in completely randomized design (CRD) with three replications for each variety. The data presented here represent pooled mean of two years. All the sixteen chickpea genotypes were stored at room temperature in different storage materials viz. aluminium container box, polythene bag and cotton bag. The observations were recorded at 0 month or before storage, 6 month and 12 month storage periods. During storage study it was recorded that phytic acid, polyphenol and calorific value decreased with increasing storage time while free fatty acid content increased with increasing storage time. The maximum and the minimum loss of both phytic acid and polyphenol content were recorded in cotton bag and aluminium box, respectively during storage of chickpea seeds. The maximum increase of free fatty acid was recorded in aluminium box and minimum increase was observed in cotton bag during storage. The maximum reduction of calorific value was recorded in polythene bag and minimum reduction was observed in aluminium box during storage of chickpea. Antinutritional factors viz. phytate and polyphenols were found within permissible limit in all the tested chickpea varieties. Keywords: Antinutritional factor, chickpea, storage material and storage time Introduction The chickpea (Cicer arietinum L.) is commonly known as gram, chana, garbanzo bean, Indian pea, Ceci bean and Bengal gram. Chickpea belongs to the family Fabaceae and sub family Papilionaceae or Faboideae. Chickpea are mainly two types Desi and Kabuli. Desi chickpea has small, darker seed and a rough coat and is cultivated in India, Ethiopia, Mexico and Iran. Kabuli has lighter colour, bolder seeds and a smooth seed coat, mainly grown in southern Europe, Northern Africa, Afghanistan, Pakistan and Chile. Chickpea is used as animal feed in many countries in the form of green husk, green or stems straw and leaves are used for livestock feed. Chickpeas, having 21% starch helpful in textile industries for providing light finish to silk, wool and cotton clothes. Among various grain legumes, it is one of the ancient domesticated popular pulse crops of India and has versatile form of uses in both food and feed. Chickpea is considered to have medicinal properties, and it is used for blood purification. Chickpea contains 21.1 per cent protein, 61.5 per cent carbohydrate and 4.5 per cent fat. It is also rich in calcium, iron and niacin (Singh, et al., 2003) [29] . Besides these, chickpea is a leguminous crop; it has added beneficial improvement in soil fertility status and contributing to enhance the yield and protein content of the succeeding cereal crop in the rotation. Chickpea is an important Rabi pulse grown in India and the mature seed may be consumed as whole or split into ‘dhal’, vegetable and its flour used for various preparations. The presence of certain antinutritional factors such as tannins, phytates and trypsin inhibitors showed poor nutritive value. It has been also reported by some authors (Siddhuraju et al., 2000) [28] . Trypsin inhibitors and tannins create hindrance and inhibit the digestibility of protein and starch. The release of essential amino acids particularly, methionine is hampered by the presence of inhibitors. They are heat labile, whereas, Phytic acid reduces the bioavailability of some essential minerals viz. iron and zinc etc. (Rehman and Shah, 2001) [23] . Storability of seeds mainly depends on several factors such as genetic, initial seed quality, seed size, provenance, storage environment, pest and diseases etc.