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

Abstract

Composting is a strategic technology to convert organic waste into environmentally friendly soil improvers, mitigating the pressure on landfills and contributing to sustainability. This research evaluates the effects of different doses of mineral/organic fertilizers on two chickpea types: desi and kabuli. A randomized block design with three replications and six conditions was adopted: non-fertilized control, two mineral fertilizations (M1, M2), and three organic fertilizations (B1, B2, B3). M1 and B1 provided for comparable NPK amounts. Fertilization and variety significantly influenced plant growth and production, and seed hydration. Fertilization had a lower influence on bioactive compounds. The highest seed yields were obtained with M2 (30–40–100 kg ha−1 of N, P2O5, and K2O, respectively. An addition of 40 kg ha−1 of P2O5 (M1) had no effect on seed yield. B1 (10 Mg ha−1 of Bio Vegetal) and M1 led to the same yield, which did not increase using higher doses of green compost. Mineral and organic fertilizations favored hydration and swelling of chickpeas. Desi chickpea showed a significantly higher seed yield but a lower seed weight than kabuli. Organic fertilization, combined with the recovery of peculiar chickpeas, which are more productive and richer in bioactive compounds, promotes a more sustainable food system.

Water Use Efficiency, Spectral Phenotyping and Protein Composition of Two Chickpea Genotypes Grown in Mediterranean Environments under Different Water and Nitrogen Supply

“…On the other hand, grain weight, which was the most determinant yield component, was more affected by genotype and water supply than starter N fertilization. This result is in accordance with a study conducted on the chickpea genotype Sultano [2], in which the authors observed that supplementary mineral N fertilization led to a non-significant increase in 100 seed weights.…”

“…Among legumes, in chickpea (Cicer arietinum L.) residual soil nitrogen appears to not affect nitrogen fixation, and a starter fertilization supply is frequently adopted [1]. Chickpea is a valuable source of proteins, dietary fiber, phytochemicals, and minerals, and as grains to cook or new flours used in addition or as an alternative to wheat [2,3]. Globulins represent the major fractions within storage proteins, including the cupin proteins convicilin, 7s vicilin, and 11s legumin, characterized by lower cysteine content.…”

“…Lectin, lipoxygenase, 2s albumin, and other protease inhibitors represent the other minor fractions [4,5]. While the existence of a genetic variability is well known [6,7], less information is available on the effect of environment and management on legume storage protein composition and technological performance [2,8,9].…”

Effects of Variety, Spacing and Nitrogen Application on Chickpea (Cicer arietinum) Growth and Yield in Embu County, Kenya

“…Other findings are by Purushothaman et al (2014), Naderi et al (2021) and Basal and Szabó (2020) in chickpea are also in agreement with the findings of the present study. In contradiction, Pasqualone et al (2021) established a higher mean plant in Desi (79.39cm) than Kabuli (68.83cm) under various nitrogen treatments (30, 40, 100Kg N ha -1 ). Although Desi varieties expressed lower biomass than Kabuli, both gave low biomass under N0, but their maximum varied under various nitrogen treatments.…”

Mass Spectrometry Characterization of the SDS-PAGE Protein Profile of Legumins and Vicilins from Chickpea Seed

“…During the last decade, the interest in grain legumes has increased because they play an important nutritional role in the diet of millions of people in developing countries, but also because they represent a valuable source of protein, calcium, iron, phosphorus, and other minerals in the diets of vegetarians [1][2][3]. In particular, the chickpea (Cicer arietinum L.) is considered to be unique because of its potential health benefits, which include reducing cardiovascular, diabetic, and cancer risks, and because of its high protein bioavailability, biological value, and well-balanced amino acid profile [4].…”