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Fatty acid composition of raw and processed chickpea (Rajni et al., 2012).
| Treatment | Fatty acid (%) | |||
|---|---|---|---|---|
| Palmitic acid | Oleic acid | Linoleic acid | Linolenic acid | |
| Raw seed | 9.7 | 27.9 | 57.3 | 1.6 |
| Boiling | 10.8 | 33.4 | 51.3 | trace |
| Pressure cooking | 9.6 | 27.7 | 56.3 | 1.6 |
| Roasting | 10.1 | 28.2 | 50.1 | 1.2 |
