Carbohydrate and Protein Fractions of Commonly Available Pulse Chunies

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This study evaluated carbohydrate and protein fractions in various pulse chunies (green gram, black gram, Bengal gram and red gram) using Cornell Net Carbohydrate and Protein (CNCP) system. The carbohydrate fraction A (% CHO) was higher (P<0.001) in bengal gram chuni (25.47) compared to red gram (15.28) and green gram chunies (19.74). The carbohydrate fraction B1 (% CHO) was the highest (P<0.001) in black gram chuni (24.99) and minimum in green gram chuni (11.78). The carbohydrate fraction B2 was found to be maximum (P<0.05) in Bengal gram chuni (53.65) and minimum in black gram chuni (40.69% CHO). The fraction C varied (P<0.001) from 4.61% in Bengal gram chuni to 15.34% in green gram chuni. The level of protein fraction A (% CP) was the highest in red gram chuni (37.72%) followed by bengal gram (19.60%), black gram (19.13%) and green gram chuni (17.89%). The level of protein fraction B1 was the highest in green gram (10.26%) and the lowest in red gram chuni (7.78%) whereas, the highest protein fraction B2 was in black gram chuni (46.28%) followed by Bengal gram chuni (35.09%) and red gram (30.94%). The protein fraction B3 ranged from 4.08% (black gram chuni) to 7.73% (green gram chuni) whereas, indigestible protein fraction C varied between 18.57% (red gram chuni) to 28.15% (Bengal gram chuni). The CF content of the chunies varied between 15.9 to 40% and CP in the range of 9.5 to 22.5% which signified the nutritional potential of these chunies. It was concluded that black gram chuni was found to be the best in terms of available protein and Bengal gram chuni was a good carbohydrate source among the studied pulse chunies.