The New Nation - Internet Edition

-Jamayet Ali

Chola (Bengal Gram) is an erect or spreading much-branched annual herb with small compound leaves, small pea-like small flowers and small pods enclosing angular brown seeds cultivated as a pulse in many districts of Bangladesh. It is also largely cultivated in most parts of India and most probably in some parts of S.E Europe. It is a multipurpose crop and is used in more diverse food preparations than any other pulse. Almost all parts of the plants are used. It is chiefly used for human consumption as an adjunct to starchy diet. It is mainly used as pulse, but the manner of use varies with seed type and between regions. Seeds are used in almost all forms, starting from fresh greens to dried split grains and flour. Fresh seeds are well liked in most countries that cultivate gram. Often uprooted plants with pods containing green seeds, sold in the market, are eaten raw and relished as a snack. The fresh seeds are also eaten in soups, curries and rice dishes. Parched fresh seeds are also eaten. Ripe seeds are mostly eaten in curries, roasted or parched. Deshi types are generally used for making dal and besan. Kabuli and greenseeded varieties are utilised in soups, curries and stews. Roasting and parching imparts a desirable flavour, modifies taste and also destroys some anti-nutritional factors.

Botanical name of Bengal Gram is Cicer arietinum Linn. Gram is an important source of dietary proteins, B-group vitamins and certain minerals extensively used as a protein adjunct to starchy diet. Several fermented, deep-fried, sweetened and puffed gram products are popular in Asia. It can be used to prepare a composite flour and high protein feeds of improved nutritional quality. The nutritive value of seeds harvested at 28 to 35 days of maturity is superior to that of fully matured seeds. Germinated gram is recommended as a prophylactic against deficiency diseases, particularly scurvy. Gram meal or flour or besan is prepared by milling or grinding gram pulse or dhai. Proximate chemical composition of gram meal is as follows: moisture, 10.93; protein, 22.68; fat, 4.90; fibre, 2.09; and ash, 2.05%. The average amino acid composition of the meal is as follows: alanine, 1.91; arginine, 1.01; aspartic acid, 2.36; glycine, 1.33; glutamic acid, 3.00; histidine, 1.21; isoleucine, 2.88; leucine, 3.79; lysine, 2.88; methionine, 0.20; phenylalanine, 1.33; praline, 7.58; threonine, 2.50; tryptophan, 0.02; tyrosine, 0.80; and valine, 2.78%. The meal proteins are deficient in serine and cystine and contains smaller amounts of methionine, tryptophan and tyrosine (Tawda & Cama, J sci industry Res, 1962, 21 C, 238). Gram contains some anti-nutritional constituents too. The activity of these constituent can be reduced or destroyed by heating, fermentation or germination of the seed. They are mainly carbohydrates and cause delay in digestion or incomplete digestion of protein. These constituents are mainly stachyose and manninotriose; presence of both these sugars is reported to be one of the major constraints in the full utilization of gram as human food. Other anti-nutritional factors in gram are protease inhibitors, flatulence-causing oligosaccharides (rafmose, stachyose and verbascose), phenolic compounds, amylase inhibitor, phytohaemagglutinin (Jectins), saponins, etc. and mycotoxins. (Wealth ofIndia, Raw Materials, Vol· 111,526-553)

Medicine: In medicine the seeds are considered antibilious. The chief interest medicinally is, however, in the acid liquid obtained by collecting the dew-drops from the leaves. The fact that the drops of dew are thus chemically changed through contact with a living plant is a point of great botanical interest not at present fully understood. The liquid is found chemically to contain oxalic, acetic, and malic acids. This vinegar is mentioned by the old Sanskrit writers as a useful astringent, which might with advantage be given in dyspepsia, indigestion, and costiveness.

The boiled leaves are applied as a poultice to sprains and dislocated limbs. The fresh juice of the leaves mixed with crude carbonate of potash is administered with success in dyspepsia. The acid liquid is employed as a refrigerant in fever. It is much used in the Deccan in the treatment of dysmenorrhoea; the fresh plant is put into hot water and the patient sits over the steam. Dr. Walker observes that this is another way of steaming with vinegar. (Pharm. Ind.) "The free use of the vegetable, owing to the abundance oxalic acid, is apt to do harm to persons liable to calculus, as it leads to the formation of oxalate of lime in the bladder." (Drury, U. PI.) It is said "to increase the secretion of the bile; also, when roasted like coffee, is considered aphrodisiac; also used in cases of flatulency, and in retention of urine and cutamenia. It serves as a substitute for coffee." (Baden Powell, Pb. Prod.)

Special opinions : "The liquid obtained from macerating the seeds in water is used as a tonic among he natives" (Assistant Surgeon Nil Rutton Banerji, Etawah). "Is used to allay vomiting" (Surgeon-Major D.R. Thomson, Madras). "Cold infusion of chhola is also considered to be antibilious" (Surgeon Anund Chunder Mukerji, Noakhally). "The vinegar (Chana-amba, Born) - that sold in the bazaars is generally dilute sulphuric acid coloured with sugar" (Surgeon-Major W. Dymock, Bombay). "It is used with the tender leaves of nim in cases of leprosy. The water in which it has been macerated is used as a remedy for biliousness" (Brigade Surgeon J.H. Thornton, B.A., M.B., Monghir). "The vinegar, which is known here as chana khar, is used for enlarged spleen". (Surgeon Major J. Robb, Ahmedabad). "In bronchial catarrh, the seeds, eaten in a parched condition at night, followed by a cup of warm milk, give great relief' (Surgeon-Major A.S.G. Joyakar, Muskat, Arabia). "It is believed that the plant exhales acid vapour which is absorbed by the dew. It is also collected by spreading muslin cloth on the plants overnight, and wringing out the moisture from it early in the morning. The acid solution thus obtained is useful in vomiting and dyspepsia" (Native Surgeon T. Ruthnam Moodelliar, Chingleput, Madras Presidency). "The dewdrops are used to check nausea and vomiting successfully: also in cholera" (Surgeon-Major JJ.L. Ratton, Salem). "It is believed to have alterative properties" (Aligarh) (Dictionary of the Economic Products of India, Watt, Vol. II, 282-84).

Medicinal Properties: The leaves are sour; astringent to the bowels; improve taste and appetite; cure bronchitis; cause flatulence. The unripe seed is stimulant, tonic, aphrodisiac; cures thrust and burning. The seed is sweet, refrigerant dry; appetizer; tonic, anthelmintic; causes flatulence; useful in leprosy, bronchitis; cures skin diseases, blood troubles, ozoena, throat complaints, biliousness. The acid exudation is astringent and useful in dyspepsia and constipation (Ayurveda).

The leaves are purgative, abortifacient; tonic to the hair; useful in cold pains; cause flatulence. The seed is sweet when raw; indigestible, aphrodisiac, anthelmintic, tonic; good for diseases and enlargement of the lever and spleen, for complaints of the chest, throat troubles, foul mouth, and fever; enriches the blood; cures skin diseases, inflammations more especially of the ear (Yunani).

The fresh plant put into hot water is used in the Deccan in the treatment of dysmenorrhoea; the patient is made to sit over the steam. The acid exudation "vinegar" is considered a useful astringent. In Gujrat it is used as an antidote to snake venom. In Europe the seeds are used as a diuretic and as an anthelmintic.

In some parts an infusion is given to allay the pain due to urinary calculi. The acid exudation is useless in the treatment of snake-bite whether given internally or applied externally (Mhaskar and Caias). The bristles of the chick-pea contain free oxalic acid.

The proteins of Bengal Gram have been isolated and analysed by Nuggihalli Narayana (Journ. Ind. Inst. Sc.; 13, 1930) (Indian Medicinal Plants, K.R. Kirtikar & B.D. Basu, Vol. I, 768-69)

Properties and uses: Seed and its lipid are hypocholesterolemic in human and possess oestrogenic activity. Aerial parts are used in fevers, dysmenorrhoea, gonorrhoea and menstrual and urinary diseases. They are also useful in skin diseases and foul body smell.

Seeds are astringent, antibilious and tonic, and used in dysentery and flatulence. Boiled leaves are applied to sprains and dislocated limbs; roasted leaves are regarded as aphrodisiac, and diuretic. Total flavonoids reduced rat serum and liver cholesterol, triglycerides. When given orally prevented hyperlipidemia (Medicinal plants of Bangladesh, Second Edition, Abdul Ghani, 163-64).