N. O. LEGUMlNOSiE. 
433 
Commonly cultivated in the Northern Provinces and Nilgiris. 
The best gram comes to Bombay from Gujrat — Jambusar. 
Use : — The vinegar is mentioned by the Sanskrit writers as 
a useful astringent which might with advantage be given in 
dyspepsia. 
According to Dr. Walker) Bomb. Med. Phys. Trans. 1840, 
p. 67), the fresh plant put into hot water is used by the Por- 
tuguese in the Deccan, in the treatment of dysmenorrhoea ; the 
patient sits over the steam (Dymock). 
Chick peas are extensively used in southern Bulgaria in the form of ‘ Leblebi- 
ji ' prepared by roasting them in a special way for a long time at 105-116°. 
Another perparation called ‘Ssimitt’ is made by fermenting a mass obtained by 
soaking the coarsely ground peas for 8-15 hours in water at 82-35°. The fer- 
mentation produces H, Hj S, C0 2 , butyric, lactic, and succinic acids, sugar, Et 
O H and its higher homologs, leucine, asparagine, etc,, phenol, and aromatic 
substances. Analysis of 24 samples of chick peas before roasting showed : 
moisture 9‘20-18‘0/t, protein 19‘10-27'05%, fat 4'6-(S'10%, starch 44'89-52-80%, 
ash 2-36-4-30%, crude fibre 24O-4-0O%, lecithin P 2 O s (10 samples) 0T02-0‘136%, 
and total 0 5 (11 samples) 0'784-0"902%. 
After roasting (leblebiji), the analysis was as follows : moisture 4'90-7'20%, 
protein 28-80-20*10%, fat 5-20-7-00%, ash 2'00-3'43°i, crude fibre l-02-3'15%, 
lecithin P, O s (10 samples) OT33-O;161%, and total P, O s (11 samples) 
0-964-0-992%. 
An analysis of chick pea fat gave the following consts. : d 16 O‘9809-O'9878, 
solidification pt.— 19 50, it 25 78'5-74, sapon. No. 240, acid No. 0‘3-0‘5, ester 
No. 239-5., R-M, No. 4-51, Polenske No l’l, Hehver No. 9V0, I No. 110-119, 
unsapon, 0-43, m. p. fatty acids 250, I no. fatty acids 129. The sprouting 
peas contain oxidase, Tymase, protease, diastase, and a form of reunin. 
[Chemical Abstracts, Jan. 20, 1914, pp. 384-5.] 
379. Lathyrus sativus, Linn., h.f.b.i., n. 179, 
Roxb. 567. 
Sans. : — Triputi. 
Vern. : — Kesari (H.) ; Teora (B.) ; Mattar (Sind.); Lakh 
(Mar.) ; Lang (Guz.). 
Habitat : — Spread throughout the Northern Provinces, from 
the plains of Bengal to Hazara, Kashmir and Kumaon. 
An annual herb, with winged stems, glabrous, much 
branched, with equally pinnate leaves, ending in a tendril ; 
leaflets 2, linear or lanceolate, stipules broad, entire. Petiole 
winged, terminated by a long tendril. Flowers solitary ; 
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