Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)

Abstract

Eight newly developed and two commonly grown chickpea (Cicer arietinumL

Effects of seeding date and seeding rate on yield, proximate composition and total tannins content of two Kabuli chickpea cultivars

“…The content of anti-nutrients and the proximate composition of chickpeas under different treatments have been widely investigated (Singh et al, 1991;Attia et al, 1994;Rincón et al, 1998;El-Adawy, 2002;Nikolopoulou et al, 2006). There has also been different studies on the effect of genotype, growing season and agronomic technique on chickpea growth and grain yield under rainfed conditions (Brown et al, 1989;Horn et al, 1996;Koutroubas et al, 2009).…”

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

“…it is grown on about 6000 to 10,000 ha spread throughout the country. Chickpea seeds vary in size, shape and color [1]. Based on these variations, chickpea cultivars are classified into two categories, pp.…”

Multivariate Analysis Based on Nutritional Value, Antinutritional Profile and Antioxidant Capacity of Forty Chickpea Genotypes Grown in India

“…Cooking quality and nutritional attributes of some newly developed cultivars of chickpea was reviewed [34]. Kaur et al studied the chickpea genotypes for their stress tolerance capacity vis a vis nutritional status [18].…”