Chemical analysis and physico-chemical properties of chickpea and lentil cultivars

Jood, Sudesh; Bishnoi, Saroj; Sharma, Anshu

doi:10.1002/(sici)1521-3803(199804)42:02<71::aid-food71>3.3.co;2-u

Cited by 62 publications

(61 citation statements)

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“…Cooking time is one of the most important traits for every household as fast (Jood et al, 1998). The results of this study suggest that it is possible to develop fast cooking varieties in both the types of chickpea and in all size categories.…”

Section: Discussionmentioning

confidence: 79%

Genetic variability and interrelationships of phenological, physicochemical and cooking quality traits in chickpea

Tripathi

Sridhar

Jukanti

et al. 2012

Plant Genet. Resour.

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Eighty-six chickpea (Cicer arietinum L.) genotypes, including 44 kabuli type and 42 desi type, were evaluated for their phenological, physicochemical and cooking quality traits.There were significant differences among genotypes for days to 50% flowering (34-81 days), days to maturity (85-122 days), number of pods per plant (13-66), number of seeds per plant (15-85), 100-seed weight (10.5-58.6 g), seed yield ( 561-1852 kg/ha), hydration capacity (0.11-0.68 g water/seed), hydration index (0.80-1.21), swelling capacity (0.11-0.7 ml/seed), seed volume (0.1-0.52ml/seed) and cooking time (38-125 min).The desi and kabuli types of chickpea differed significantly from each other for all the traits except for hydration index, swelling index and cooking time. High heritability coupled with high genetic advance was recorded for 100-seed weight, hydration capacity, swelling capacity and seed volume in both desi and kabuli genotypes. Seed size (100-seed weight and seed volume) showed significant positive correlations with hydration capacity and swelling capacity. Cooking time did not show any significant positive or negative correlation with any of the traits studied, including seed size, indicating that other additional factors may be involved in controlling cooking time. The results of this study indicates that it is possible to develop cultivars with faster cooking time in both kabuli and desi types and in all seed size categories.

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Section: Discussionmentioning

confidence: 79%

Genetic variability and interrelationships of phenological, physicochemical and cooking quality traits in chickpea

Tripathi

Sridhar

Jukanti

et al. 2012

Plant Genet. Resour.

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“…There was significant variation in protein content of Turkish landraces, with the highest protein levels seen in Hatay2 and Mersin4, and the lowest in Diyarbakır3 (Table 1). The range of protein content in Turkish landraces is similar to that reported by Singh et al (1992), Sotelo et al (1987), and Ravi and Harte (2009), but different from those of Chavan et al (1986), Gil et al (1996), Jood et al (1998), Khattak et al (2006), and Iqbal et al (2006). Clemente et al (1998) reported that protein content of chickpea seeds was highly variable, and that differences among studies may be attributed to genetic variations in cultivars under examination.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…Desi seeds are small, angular, yellow-to-black in color, and have rough surface. Kabuli seeds are usually large, light-colored, smoothly coated, and have a ram-head shape (Waldia et al 1996;Jood et al 1998). The desi chickpea is cultivated mostly in India, Pakistan, and East Africa.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and physicochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces

Özer

Karaköy

Toklu³

et al. 2010

Euphytica

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We examined the physical, physicochemical, and cooking properties of 91 kabuli chickpea landraces from Turkey, using two cultivars ( _ Inci and _ Izmir-92) as controls. All landraces were grown under the same agroclimatic conditions to eliminate variance caused by genotype 9 environment interactions. There was high diversity among the landraces in the contents of protein (17.55-23.31%), fat (4.45-6.11%), ash (2.54-3.41%), fiber (2.03-4.18%), starch (41.76-49.07%), moisture (6.39-10.57%), 100-seed weight (25.03-51.67 g), hydration capacity (0.2585-0.6169 g/ml), swelling index (0.7207-1.1859), swelling capacity (0.15-0.32 ml seed -1 ), cooking time (33-72 min), and seed density (0.8450-1.4800 g/ml). Regional analysis of landraces showed significant differences with respect to nutritional characteristics and cooking parameters. There were also significant relationships between various seed quality and cooking parameters. Together, our results provide an initial step toward identification of chickpea landraces that may be useful for development of highquality chickpea cultivars.

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“…Green gram or mung bean (Vigna radiata L.) is the third most important food legumes grown and consumed in India and is a good source of proteins and minerals and its protein quality is similar to or better than other legumes like chickpea, black gram, peas, pigeon pea etc. (Kataria et al, 1989;Jood et al, 1998a).…”

Section: Introductionmentioning

confidence: 99%

Effect of seaweed saps on growth and yield improvement of green gram

Pramanick¹,

Brahmachari²,

Ghosh³

2013

Afr. J. Agric. Res.

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A field experiment was conducted during the pre-kharif season at Uttar Chandamari village in 2012 to study the effects of seaweed saps on growth, yield and quality improvement of green gram in new alluvial soil of West Bengal. The foliar spray was applied twice at different concentrations (0, 2.5, 5.0, 7.5, 10.0 and 15.0% v/v) of seaweed extracts (namely Kappaphycus and Gracilaria). Foliar applications of seaweed extract significantly enhanced the growth, yield and quality parameters. The highest grain yield was recorded with applications of 15% Kappaphykus sap + recommended dose of fertilizer (RDF), followed by 15% Gracilaria -sap + RDF extract resulting in an increase by 38.97 and 33.58% grain yield, respectively compared to the control. The maximum straw yield was also achieved with the application of 15% seaweed extract. Improved crop quality and nutrient uptake [nitrogen (N), phosphorus (P) and potassium (K)] was also observed with seaweed extract applications.

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Chemical analysis and physico-chemical properties of chickpea and lentil cultivars

Cited by 62 publications

References 0 publications

Genetic variability and interrelationships of phenological, physicochemical and cooking quality traits in chickpea

Genetic variability and interrelationships of phenological, physicochemical and cooking quality traits in chickpea

Nutritional and physicochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces

Effect of seaweed saps on growth and yield improvement of green gram

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