Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Table 2

Physicochemical and cooking properties of improved chickpea seed varieties.

Varieties	Hydration; Capacity g/g	Swelling; Capacity ml/g	Hydration; Index	Swelling index	Unhydrated; Seed (%)	Cooking; Time (min)
Arerti	1.07 ± 0.00	2.12 ± 0.03	2.05 ± 0.05	4.08± 0 .09	1.64 ± 0.05	21.00 ± 2.52
Natoli	1.03 ± 0.01	1.94 ± 0.02	1.85 ± 0.06	3.77± 0.02	14.75 ± 0.53	246.33 ± 2.33
CV	0.78	1.33	4.72	3.02	7.97	3.15
LSD	0.02	0.06	0.21	0.27	1.48	9.53

LSD = Least significance difference, CV= coefficient of variation; values are mean ± SE and mean values followed by the same letter in column are not significantly different at 5% level of significance.