Abstract
The seeds of cicerarietinum were made into flour, cooked in a different methods and analyzed for Phosphorous, Phytin, Ionisable Iron, Niacin and Thiamin by standard methods.Nutritious values of cicerarietinum varies significantly when they cooked. Mode of cooking play a vital role in the determination of nutrition in food. Gram flour has significant amounts of niacin and thiamin and ionisable iron in its uncooked flour form.This flour have 280 mg/100g phosphorous, 1.6 mg/100g ionisable iron, 0.357 mg/100g thiamin and 4.7 mg/100g niacin. Thus, the flour may be used as value addition food which in turn increased nutrition in low cost.
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