Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.)

Table 3

Chemical composition of some of Ethiopian raw whole chickpea varieties.

Chickpea varieties	Ash (%)	Moisture (%)	Crude protein (%)	Crude fat (%)	Crude fiber (%)	Carbohydrate (%)	Gross energy (kcal/100 g)	Reference
Natoli	3.77		18.71	6.97	5.81	55.90	361.13	[24]
Arerti	3.87	9.07	21.78	7.41	4.71	53.16	366.46
Habru	2.49	6.96	20.03	6.88	4.23	59.41		[25]
Local-Desi	3.43	7.00	21.90	4.61	6.97	56.10
DZ-10-11	2.63	7.60	16.73	5.88	5.88	61.22	364.69	[26]
Habru	3.16	7.52	20.92	7.01	5.09	56.30	371.91	[24]
Mastewal	2.97	7.27	19.88	6.02	8.19	55.67	356.38
Local	3.43	5.73	19.57	3.77	16.91	52.61	322.58
Natoli	2.98-3.47	10.28-11.32	15.93-20.21	4.61-5.75		61.94-66.84	366.98-385.33	[27]
Ejeri	2.69-3.29	10.41-11.80	16.19-20.61	5.24-7.01		61.45-64.87	371.91-388.10
Teketaye	2.71-3.25	10.97-11.38	14.01-19.62	4.89-6.71		65.00-67.50	368.20-383.54
Hora	2.47-3.36	10.08-11.84	16.07-20.38	4.95-6.93		62.45-65.57	370.75-380.92
Dera	3.00-3.35	10.03-12.10	18.43-21.82	4.94-6.55		59.07-63.39	355.80-376.30
Arerti	2.73-3.26	10.46-11.23	15.02-21.73	5.83-7.34		59.17-65.05	371.51-381.92
Dimtu	2.77-3.29	10.40-11.83	14.12-21.12	4.54-6.27		60.71-67.66	364.30-378.66
Habru	2.60-3.15	10.21-11.07	16.49-21.26	6.07-7.09		60.48-65.40	373.81-380.74
19 (candidate)	2.88-3.45	10.87-11.26	15.41-21.58	5.38-6.09		60.13-66.25	368.99-375.41
Shasho	2.73-3.64	10.45-11.55	16.01-19.89	5.27-7.32		60.52-66.57	365.60-383.86
24 (candidate)	2.72-3.12	10.58-11.18	14.67-18.70	5.77-7.03		63.68-65.90	372.70-381.92
Desi type	2.71	11.19	21.76	4.48	2.85	57.01	355.40	[28]
Arerti	3.68	10.65	24.91	5.21	1.42	54.13	363.05
Kabuli variety	2.70	7.69	21.07	5.94	6.56	62.60	388.12	[29]
Chickpea flour	3.40	8.00	19.40	5.80	4.80	63.40	383.00	[30]