Determination of Some Quality Criteria and Nutrient Contents of Local Black Chickpea Genotypes Growth in Different Locations

Abstract

This experiment was conducted in 7 different locations of Turkey (Diyarbakır/Dicle, Malatya, Mardin, Elazığ, Elazığ/Gezin, Iğdır and Hatay) and it was conducted on the black chickpea genotypes. The aim of this experiment is to determine the hydration capacity of black chickpea genotypes, seed ratio with hard seed coat, the weight of one hundred seed, the protein content in the grain, the fat content in the grain and the P, K, Ca, Mo, Fe, Zn, Cu and Mn (mg / kg) contents. In line with this aim, in 2015, it was carried out with three repetitions according to the Trial Plan of Random Parcels. At the end of the experiment, the obtained values were subjected to variance analysis and the differences among the means were tested according to the Duncan multiple comparison method. The difference among the genotypes in terms of hydration capacity was found to be statistically significant at 1%. The hydration capacities of genotypes varied between 0.9826-1.0856. While the genotype of Hatay has the highest hydration capacity, Gezin genotype was determined to have the lowest hydration capacity. In the study, no genotype was found to have seeds with hard seed coat (seed without water). All seeds are swollen as a result of taking water. The highest values were determined as follows: Iğdır genotype with a weight of 12.40 g for the hundred seed, Gezin genotype for the fat ratio in the grain and the ratio of protein in the grain is Elazığ genotype. The Elazığ genotype is prominent in terms of phosphorus, potassium, molybdenum, zinc and copper content in grain.

Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea (Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity

“…range observed in a collection of 57 accessions of kabuli and desi chickpeas [13]. Pigmented chickpea seeds, belonging to the desi type, are known to contain more total phenols than cream-colored and beige seeds of the kabuli type [40], in agreement with our results. The phenolic compounds identified in chickpeas have been reported to reduce chronic inflammatory responses [41,42].…”

“…The antioxidant activity mirrored the anthocyanin data. Therefore, pigmented chickpea seeds showed higher antioxidant activity, corroborating previous studies [ 40 , 50 ]. A positive and significant correlation ( r = 0.769; p = 0.003) was found between the anthocyanins and antioxidant activity of chickpeas.…”

Chickpea Biofortification for Cytokinin Dehydrogenase via Genome Editing to Enhance Abiotic-Biotic Stress Tolerance and Food Security

“…It has been detected that the implementation of the transgenic approaches is one of the most efficient for iron biofortification in chickpea. According to Lastochkina, (2019) , over expression of the nicotinamide synthesis, such as ferritin (GmFER) and 2 (CaNAS 2 ) is essential for increasing the Fe concentration rate in chickpea ( Toğay et al, 2019 ). The biofortification process focused on the macro nutritional traits.…”