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Chickpea (Cicer arietinum L.) is an important legume food crop in many developing countries, and there are substantial research programmes to improve its yield, disease resistance and nutritional quality. It provides quality protein, basic mineral elements such as Iron and Zinc and interesting dietary fiber with low fat and glycemic index (Williams and U. Singh, 1987). In Morocco, chickpea is the second major food legume after faba bean. Seven varieties of chickpeas grown in Morocco (Arifi, Douyet, Farihane, Moubarak, Rizki, Zahor and Garbanzo) were the subject of this study. A complete characterization of the nutritional quality of the seeds was carried out. For the determination of minerals, we proceeded to an acid digestion followed by an analysis by inductively coupled plasma-optical emission spectroscopy (ICP-OES). The protein content was measured by a modified Kjeldahl method.

Concentration of protein …