Quality and consumers acceptability studies and their inter‐relationship of newly evolved desi type chickpea genotypes (Cicer arietinum L.). Quality evolution of new chickpea genotypes

Abstract

Twenty-two desi chickpea genotypes were subjected to consolidated zonal yield trials over fourteen locations. At Nuclear Institute of Food and Agriculture, the study was undertaken to characterise the best genotype regarding physicochemical, agronomic and consumer's acceptability characteristics. The data revealed the highest seed size (0.26 g), volume (0.21 mL), weight after hydration (0.54 g), volume after hydration (0.50 mL), hydration capacity (0.28 mL) and swelling capacity for genotype Bahawalpur. The genotypes 96A3148, CMN 2385/96, 99CC015 and PB2000 are preferred having minimum cooking time (<80.0 min). Highest concentration of protein (>20%) was observed in NCS 9904, NCS 911 and 99CC015. Shortest period for flowering was credited to PB 2000 and 96A3148 while minimum period for maturity was noted for NCS 9905. PB 2000 was declared high yielding genotype having 2340 kg ha À1 . Seed size was highly significantly correlated to seed volume (0.89), wet weight (0.97), wet volume (0.93), hydration Capacity (0.88) and swelling capacity (0.80). Days to maturity were negatively but highly significantly correlated to plant height (À.075) and yield (À0.86). Genotype 97086 out yielded all other genotypes in consolidated zonal yield trial over fourteen locations.

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

“…However, the moisture content range was higher than that reported by Shad et al (2009), who found that moisture content ranged from 6.30% to 7.60% in three approved desi cultivars in Pakistan. The moisture content was lower than that reported by Bibi et al (2007), who found moisture percentage of 7.07-11.51% in newly developed desi chickpea cultivars in Pakistan. Interestingly, the moisture content of desi genotypes seems to vary significantly more than that of kabuli genotypes.…”

Evaluation of Cooking Time in Pulses: A Review

“…This methodology is applicable to whole chickpea seeds and is often used at the same time as the finger and thumb method, or when squashing between glass slides, to aid in the determination of the cooking time (Bibi et al 2007). This methodology is applicable to whole chickpea seeds and is often used at the same time as the finger and thumb method, or when squashing between glass slides, to aid in the determination of the cooking time (Bibi et al 2007).…”

“…This methodology is applicable to whole chickpea seeds and is often used at the same time as the finger and thumb method, or when squashing between glass slides, to aid in the determination of the cooking time (Bibi et al 2007). Bibi et al (2007) deemed that cooking was complete when 80-100% of the seeds tested (at 5 min intervals during boiling) became opaque. The white core becomes smaller as cooking proceeds and the starch granules gelatinize, and it becomes opaque from the outside inward (Fig.…”

Total Phenolic Content and Antioxidant Activity of Chickpea (&lt;i&gt;Cicer&lt;/i&gt; &lt;i&gt;arietinum&lt;/i&gt; L.) as Affected by Soaking and Cooking Conditions

“…Based on these variations, chickpea cultivars are classified into two categories, pp. kabuli and desi [2]. The kabuli-type seeds have a thin seed coat ranging in color from white to cream and a 100-seed weight of 28 to 70 g. Desi-type chickpea seeds have a thicker, irregularly shaped seed coat, which ranges in color from light tan to black, and a 100-seed weight of not more than 28 g.…”