Dear all,
we are currently working on a pulse database at FAO-HQ and have the following question:
1) Does anybody have analytical values for both, whole and split (without coat) pulses, preferably for lentils, dried, raw and chickpeas, dried raw, or on the coat of the two?  We are specifically interested in the mineral content (calcium) and total dietary fibre.

Background to our question:
For certain pulses like for chickpeas we found huge differences, particularly in the calcium content – but no specific explanation in the scientific articles - mostly it was discussed that it could be due to varietal difference, which of course can be an option. We, however, also want to consider if the difference can be due to different parts analyzed. E.g. we found two data entries in McCance and Widdowson´s for chickpeas. One for “whole” (high CA content) and another one for “split/without coat” (low CA content). The main difference were the calcium values. In our dataset we also found huge differences in lentils in the total dietary fibre content – varying from 8.50 to 25.0 g/100g. Also here we were wondering, is it only varietal or can it also be attributed to whole versus split.
 
Thank you very much in advance!
Best regards
Barbara and Fernanda


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