Effects of ripening and parching on the quality characteristics, the chemical composition and the nutritive value of chickpea ( Cicer arietinum L)

1994 ◽  
Vol 65 (4) ◽  
pp. 385-390 ◽  
Author(s):  
Ramadan S Attia ◽  
Ahmed M El‐Tabey Shehata ◽  
Mohamed E Aman ◽  
Mahmoud A Hamza
Keyword(s):  
Chemical Composition ◽  
Cicer Arietinum ◽  
Nutritive Value ◽  
Quality Characteristics ◽  
Cicer Arietinum L

scholarly journals The Effect of Cropping Method and Botanical Form on Seed Yielding and Chemical Composition of Chickpeas (Cicer arietinum L.) Grown under Organic System

Agronomy ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 801
Author(s):  
Jerzy Księżak ◽  
Jolanta Bojarszczuk
Keyword(s):  
Chemical Composition ◽  
Cicer Arietinum ◽  
Organic System ◽  
Cicer Arietinum L ◽  
Cereal Species ◽  
Cereal Plant ◽  
Sole Cropping ◽  
Spring Cereals ◽  
Total Seed ◽  
Seed Yields

A field study was conducted at the Agricultural Experimental Station in Grabów in Poland between 2017–2018. This study evaluated seed yield and chemical composition of chickpeas (Cicer arietinum L.) under organic conditions, either growing as a sole crop, or with barley (Hordeum vulgare) or oats (Avena sativa L.) as supporting plants. Two chickpea types were included in experiment scheme: kabuli and desi. The experiment was established as a split-plot design with four replicates. The study showed that a higher total seed yields of both forms of chickpeas grown in both pure sowing and with spring cereals was obtained in 2018 than 2017. The higher yield in this study period was the result of a greater number of pods, seeds, and higher weight of the chickpea seed and cereal grains on a plant. Higher yields were noted in chickpeas grown with supporting crops than in sole cropping. Significantly better thousand seed weight of both botanical forms of chickpeas was observed in chickpeas grown in sole cropping than with supporting plants. Regardless of cropping method, the desi form was characterized by higher yields than the kabuli type, and its percentage in seed yields of chickpeas grown with cereals was higher than the kabuli type. The highest seed yields were obtained in chickpeas grown with oats. Neither chickpea type had a significant effect on the height of cereal plant, the number of grains on each plant, the number of producing shoots or thousandgrainweight of the two cereal species. Regardless of cropping method, the highest content of fiber and fat was determined in desi-type seeds, while the highest protein and phosphorus content was characterized kabuli-type seeds.

Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.)

1987 ◽  
Vol 37 (4) ◽  
pp. 299-306 ◽  
Author(s):  
Angela Sotelo ◽  
Fernando Flores ◽  
Miguel Hern�ndez
Keyword(s):  
Chemical Composition ◽  
Cicer Arietinum ◽  
Nutritional Value ◽  
Cicer Arietinum L

Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)

LWT ◽  
2007 ◽  
Vol 40 (6) ◽  
pp. 937-945 ◽  
Author(s):  
Abdul Wajid Khalil ◽  
Aurang Zeb ◽  
Fazal Mahmood ◽  
Saima Tariq ◽  
Amal Badshah Khattak ◽  
...  
Keyword(s):  
Cicer Arietinum ◽  
Quality Characteristics ◽  
Cicer Arietinum L ◽  
Chickpea Cultivars

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

scholarly journals Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics

2021 ◽  
Vol 9 (1) ◽  
pp. 130-136
Author(s):  
Sinem Tuğçe Cin ◽  
Nurdoğan Topal
Keyword(s):  
Cicer Arietinum ◽  
Seed Coat ◽  
Grain Legumes ◽  
Quality Characteristics ◽  
Cooking Time ◽  
Cicer Arietinum L ◽  
Yield And Quality ◽  
Master's Thesis ◽  
Production Value

Chickpea (Cicer arietinum L.) is one of the important plants in terms of nutrition. The yield and quality studies on chickpea, which has the highest production value among edible grain legumes, continue at full stem in our country. When it comes to quality, certain consumer expectations such as protein content, cooking time and seed coat ratio dominate the quality improvement. This study was conducted according to the experimental designs of randomized blocks under the Faculty of Agriculture and Natural Sciences, Uşak University and the laboratory conditions of Faculty of Agriculture, Ondokuz Mayıs University. In this study, a total of 30 chickpea genotypes were used, 13 of them have different varieties. Cooking Time (min), Water Absorption Index (%), Seed Coat Rate (%), Protein Rate (%) and Amylose Rate (%) values of the genotypes have been obtained. The statistically significant differences have been detected between the genotypes in terms of all parameters examined in the variance analysis conducted as a result of this study. Similarly, the result of this study has revealed the correlation between the properties. This study was obtained from a part of the master’s thesis.

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