| chemical composition and nutritional value of mexican varieties of chickpea (cicer arietinum l.). | chemical composition and protein quality of the main chickpea varieties cultivated in mexico were determined. the raw and cooked chickpeas analyzed were: surutato, surutato 77, sonora, sonora 80, porquero, macarena, breve duro and a mixture of broken seeds used mainly for animal feeding. the chemical composition of the raw chickpea studied was very similar; the average values of the nutrients were: ash 3.1 +/- 0.2, fat 5.0 +/- 1.0, protein 19.5 +/- 1.2 and fiber 3.7 +/- 2.1. cooking diminished o ... | 1987 | 2852802 |