Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.)

Ali Kahraman

Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.)

Abstract

Chickpea (Cicer arietinum L.) is one of the most important foods over the world. As it seen on the other legumes, chickpea protein is the main factor to consuming as human diet. Nutritional components are the other factors to presentation of quality. In the study, correlation analyze among the nutritional components was evaluated on the field released chickpea which was subjected to foliar applied humic acid doses in 2013 under Altınekin Town/Konya ecological conditions. Result of the study showed positive and significant relations between pod/plant, protein yield and protein ratio while negative-significant relations between magnesium and protein ratio, as well. For protein yield, positive and significant relations were found with pod/plant, plant height, seed yield and protein ratio. Consequently, agronomical and quality related characteristics have significant relations in chickpeas. Future aspects can be focused on the mentioned quality related characteristics to produce enhanced quality in chickpeas which is essential for sustainability food security and production of functional foods.

Keywords

Details

Primary Language

English

Subjects

Agronomy

Journal Section

Research Article

Authors

Ali Kahraman This is me
Türkiye

Publication Date

December 28, 2018

Submission Date

October 24, 2018

Acceptance Date

-

Published in Issue

Year 2018 Volume: 32 Number: 3

IZ

https://izlik.org/JA68BF52LM

Cite

RIS / Bibtex

APA

Kahraman, A. (2018). Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.). Selcuk Journal of Agriculture and Food Sciences, 32(3), 458-461. https://izlik.org/JA68BF52LM

AMA

1.Kahraman A. Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.). Selcuk J Agr Food Sci. 2018;32(3):458-461. https://izlik.org/JA68BF52LM

Chicago

Kahraman, Ali. 2018. “Sustainable Food Systems: Relations Amongst Nutritional Components in Chickpea (Cicer Arietinum L.)”. Selcuk Journal of Agriculture and Food Sciences 32 (3): 458-61. https://izlik.org/JA68BF52LM.

EndNote

Kahraman A (December 1, 2018) Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.). Selcuk Journal of Agriculture and Food Sciences 32 3 458–461.

IEEE

[1]A. Kahraman, “Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.)”, Selcuk J Agr Food Sci, vol. 32, no. 3, pp. 458–461, Dec. 2018, [Online]. Available: https://izlik.org/JA68BF52LM

ISNAD

Kahraman, Ali. “Sustainable Food Systems: Relations Amongst Nutritional Components in Chickpea (Cicer Arietinum L.)”. Selcuk Journal of Agriculture and Food Sciences 32/3 (December 1, 2018): 458-461. https://izlik.org/JA68BF52LM.

JAMA

1.Kahraman A. Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.). Selcuk J Agr Food Sci. 2018;32:458–461.

MLA

Kahraman, Ali. “Sustainable Food Systems: Relations Amongst Nutritional Components in Chickpea (Cicer Arietinum L.)”. Selcuk Journal of Agriculture and Food Sciences, vol. 32, no. 3, Dec. 2018, pp. 458-61, https://izlik.org/JA68BF52LM.

Vancouver

1.Ali Kahraman. Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.). Selcuk J Agr Food Sci [Internet]. 2018 Dec. 1;32(3):458-61. Available from: https://izlik.org/JA68BF52LM