Physical and biochemical differences in the composition of the seeds of Algerian leguminous crops

Crop samples corresponding to different varieties of three leguminous seeds (Cicer arietinum L., Phaseolus vulgaris L. and Lens culinaris L.) were analysed to determine and compare nutritional and other (colour) properties. The hundred kernel weight (HKW) values were approximately 39.2, 39.5 and 29 g for chickpea, beans and lentils, respectively. The varieties that showed high HKW were Flip 84–15c, Pinto and LB Met for the 2001 harvest. Water cooking tests allowed us to distinguish between the crop samples. Significant varietal differences were detected in the biochemical components for some cases. The analyses showed almost similar proportions of proteins among the varieties as well as for chickpeas or beans (24.85–30.67%). However, inter-species variations for this major component were visible. The starch contents of the two chickpea varieties were slightly higher compared with the two lentil varieties, and much higher when compared to the bean varieties. The cellulose contents are lower when chickpeas are compared to lentils. The lowest values of ash were measured in the chickpea samples (2.56–3.35%), for which the times of cooking were longer. A highly negative correlation was detected between the times of water cooking and the cellulose levels (r2=−0.9). The highest averages of total lipids recorded were those of the chickpea crop samples (4.26–6.49%). In contrast, the oleic/linoleic ratios calculated after gas chromatography separations were high in the case of lentils.