EFFECT OF WATER ACTIVITY AND STORAGE TIME ON THE PROXIMATE COMPOSITION OF TWO CHICKPEA CULTIVARS (Published)
The experiment was laid out in Complete Randomized design with three repeats. Chickpea varieties (KK3 and KC98), Storage interval (00, 20, 40 and 60 days) and Water activity (control, 0.5, 0.6 and 0.7 aw) were considered as factor 1, 2 and 3 respectively. Both cultivars were collected from Agricultural Research Station, Karak. Initial analysis of water activity and construction of moisture sorption isotherms was done for the samples. Henceforth50 gram of each sample was modified for water activity and storage. The modified sample was then analyzed for proximate composition and fungal count using the respective procedure. Results obtained for various parameters indicated a significant effect of the treatments on chickpea varieties. In proximate composition a net increase in % moisture content and % ash was observed however % fat and % protein showed a significant decrease. % fiber and nitrogen free extract showed a non significant effect for aw and storage time. It was observed that all the factors alone and their interaction significantly affected the total fungal count
Keywords: Chickpea (Cicer Arientium L.), Nitrogen Free Extract, Proximate Composition, Storage Interval., Total Fungal Count, Water Activity