الفهرس 
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Abstract
Chemical analysis of the two varieties of Chickpea (Cicer arietinum) seeds namely Giza 3 and Giza 195 The seed of Giza 3 variety was characterized by the presence of higher level of crude protein but lower content of other chemical constituents (total lipids, total ash and crude fiber) than those recorded for the seed of other variety (Giza, 195).
The globulin fraction was the major component and accounted for 65 and 63.3 % followed by albumin fraction which made 24.9 and 23.9 5 of the total extractable protein from the defatted meal of Giza 3 and Giza 195 respectively. On the other hand, glutelin and prolamin fractions were minor constituents making 6.4 and 7.8 % for glutelins and 3.7 and 4.7 % for prolamins in samples of Giza 3 and Giza 195 respectively.
Although the specific activity of TI extracted by 2.5 % TCA was the highest among the four extractants used but the TI yield was about half of that extracted by 0.5 M NaCl which proved to be the most effective extracts for obtaining the highest yield of TI from the defatted meal.