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TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS

Year 2021, Volume: 26 Issue: 2, 235 - 243, 27.12.2021
https://doi.org/10.17557/tjfc.1018627

Abstract

Technological characteristics (dry weight, dry volume, wet weight, wet volume, water absorption capacity, water
absorption index, hydration coefficient, swelling capacity, swelling index, cooking time, number of destructed
seeds after cooking) of 27 chickpea cultivars grown under natural conditions (without the use of
chemical/organic fertilizers) were investigated in this study. Except for water absorption index and hydration
coefficients, effects of cultivars on investigated characteristics were found to be significant. The wet weight, wet
volume and water absorption capacity characteristics on PC1 explained 49.33% of total variation and swelling
capacity, swelling index and unit weight characteristics on PC2 explained 25.79% of total variation (both
explaining 75.12% of total variation). Dry weight had highly significant positive correlations with wet weight
(r=0.9776), wet volume (r=0.9653) and water absorption capacity (r=0.9317). In terms of investigated
characteristics, cultivars were clustered under three groups in scatter plot and dendrogram was composed of
three sub-clusters under two main clusters. 

Supporting Institution

Turkish Scientific Research Council (TUBITAK)

Project Number

119O226

Thanks

The author and project team wish to thank to TUBITAK for financial support.

References

  • Bibi, N., A. B. Khattak, G. S. Khattak, Z. Mehmood, I. Ihsanullah. 2007. Quality and consumers acceptability studies and their inter‐relationship of newly evolved desi type chickpea cultivars (Cicer arietinum L.). Quality evolution of new chickpea cultivars. International journal of food science & technology, 42(5), 528-534. https://doi.org/10.1111/j.1365-2621.2006.01246.x
  • Bishnoi, S., N. Khetarpaul. 1993. Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chemistry, 47(2), 177-182. https://doi.org/10.1016/0308-8146(93)90240-G
  • Chavan, J. K., S. S. Kadam, D. K. Salunkhe, L. R. Beuchat. 1987. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Critical Reviews in Food Science & Nutrition, 25(2), 107-158. https://doi.org/10.1080/10408398709527449
  • Chen, C., S. Chen, R. K. Jha., L. Cotrozzi, C. Nali, G. Lorenzini, L. Ma. 2020. Phenol metabolism of two cultivars of durum wheat (Triticum durum Desf.) as affected by ozone and flooding stress. Journal of Agronomy and Crop Science, 206(3), 338-351. https://doi.org/10.1111/jac.12394
  • Patanè, C., E. Iacoponi, S.A. Raccuia. 2004 Physicochemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.), International Journal of Food Sciences and Nutrition, 55:7, 547-554, https://doi.org/10.1080/09637480400015836
  • de Almeida Costa, G. E., K. da Silva Queiroz-Monici, S. M. P. M. Reis, A. C. de Oliveira. 2006. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food chemistry, 94(3), 327-330. https://doi.org/10.1016/j.foodchem.2004.11.020
  • Gil, J., S. Nadal, D. Luna, M. T. Moreno, A. D. Haro. 1996. Variability of some physico‐chemical characters in Desi and Kabuli chickpea types. Journal of the Science of Food and Agriculture, 71(2), 179-184. https://doi.org/10.1002/(SICI)1097-0010(199606)71:2<179::AID-JSFA566>3.0.CO;2-7
  • Gozen, V. 2008. Morphologıc Characterızatıon in Hybrıd Greenhouse Cucumber (Cucumis sativus L.) Breedıng and Determınatıon of Approprıate Hybrıd Combınatıons and Hybrıd Seed Qualıty. Ankara University Graduate School of Natural and Applied Science Department of Horticulture, Ph.D. Thesis, 185s, Ankara.
  • Gulumser,A., H. Bozoğlu, E. Pesken. 2008. Edible legumes (Application Book), 2nd edition, OMU Faculty of Agriculture, Samsun.
  • Haileslassie, H. A., C. J. Henry, R. T. Tyler. 2019. Impact of pre‐treatment (soaking or germination) on nutrient and anti‐nutrient contents, cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia. International Journal of Food Science & Technology, 54(8), 2540-2552. https://doi.org/10.1111/ijfs.14165
  • Jukanti, A. K., P. M. Gaur, C. L. L. Gowda, R. N. Chibbar. 2012. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. British Journal of Nutrition, 108(S1), S11-S26. https://doi.org/10.1017/S0007114512000797
  • Kaur, M., N. Singh, N. S. Sodhi. 2005. Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69(4), 511-517. https://doi.org/10.1016/j.jfoodeng.2004.09.002
  • Koksel, H , A. Atlı, A . Dag. 1992. A study on the ınfluence of genotype and environment on technological properties of chickpea. Journal of Field Crops Central Research Institute, 2 (1), Retrieved from https://dergipark.org.tr/tr/pub/tarbitderg/issue/11527/137313
  • Mohammadi, S.A., B.M. Prasanna. 2003. Analysis of Genetic Diversity in Crop Plants Salient Statistical Tools And Considerations. Crop Science 43, 1235–1248. https://doi.org/10.2135/cropsci2003.1235
  • Kaya, M., R. Karaman, M. Capar. 2016. Evaluation for Some Quality and Technological Properties of Grown Chickpea Cultivars in The Lake District ProvIncials. Journal of Field Crops Central Research Institute, 25(Special issue-1), 184-190. https://doi.org/10.21566/tarbitderg.280377
  • Nadeem, M. A., Y. Cilesiz, F. Ali, F. S. Baloch, T. Karakoy. 2020. Investigation of Quality and Cooking Traits Diversity in a Global Common Bean Germplasm. Global Journal of Botanical Science, 8, 21-29. https://doi.org/10.12974/2311-858X.2020.08.3
  • Ozer S, T. Karakoy, F. Toklu, FS. Baloch, B. Kilian, H. Ozkan. 2010. Nutritional and physicochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces. Euphytica 175: 237–249. https://doi.org/10.1007/s10681-010-0174-3
  • Sastry, D. V. S. S. R., H. D. Upadhyaya, T. R. Srinivas. 2019. Variation for seed physical and hydration properties of chickpea (Cicer arietinum L.) mini core collection and their relevance to conservation and utilization. Plant Genetic Resources: Characterization and Utilization (TSI), 1-14. https://doi.org/10.1017/S1479262119000030
  • Savage, G. P., G. E. Savage, A. C. Russell, J. P. Koolaard. 2001. Search for predictors of cooking quality of marrowfat pea (Pisum sativum L.) cultivars, Journal of the Science of Food and Agriculture, 81, 701-705. https://doi.org/10.1002/jsfa.860
  • Singh, N., N. Kaur, J. C. Rana, S. K. Sharama. 2010. Diversity in seed and flour properties in field pea (Pisum sativum) germplasm, Food Chemistry, 122, 518-525 https://doi.org/10.1016/j.foodchem.2010.02.064
  • Singh, N., K. S. Sekhon, U. Bajwa, S. Gopal. 1992. Cookıng And Parchıng Characterıstıcs Of Chıckpea (Cicer arietinum L.). Journal of Food Science and Technology-Mysore, 29(6), 347-350.
  • Ramakrishna Rani, V.P.J., P. R. Rao. 2006. “Anti-nutritional factors during germination in indian bean (Dolichos lablab l.) seeds,” World Journal of Dairy Food Sciences, vol. 1, no. 1, pp. 6– 11.
  • Wang, Enli, et al. 2017. "The uncertainty of crop yield projections is reduced by improved temperature response functions." Nature plants 3.8: 1-13.DOI: 10.1038/nplants.2017.102.
  • Wang, N., D. W. Hatcher, R. T. Tyler, R. Toews, E. J. Gawalko. 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43(2), 589-594. https://doi.org/10.1016/j.foodres.2009.07.012
  • Williams, P. C., H. Nakoul, K. B. Singh. 1983. Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.). Journal of the Science of Food and Agriculture, 34(5), 492-496. https://doi.org/10.1002/jsfa.2740340510
  • Wood, J. A., S. Harden. 2006. A method to estimate the hydration and swelling properties of chickpeas (Cicer arietinum L.). Journal of food science, 71(4), E190-E195. https://doi.org/10.1111/j.1750-3841.2006.00009.x
  • Yalcın, F., Z. Mut, O. D. Erbas Kose. 2018. Determination of Suitable Chickpea (Cicer arietinum L.) Varieties to Provide High Yield in Afyonkarahisar and Yozgat Conditions. Journal of Agricultural Faculty of Gaziosmanpasa University, 35(1), 46-59. https://doi.org/10.13002/jafag4367
  • Yan W. 2014. Crop variety trials: Data management and analysis. John Wiley & Sons. Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., A. Niaz, M. I. Bhanger. 2007. Nutritional and compositional study of desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry, 105(4), 1357-1363. https://doi.org/10.1016/j.foodchem.2007.05.004
Year 2021, Volume: 26 Issue: 2, 235 - 243, 27.12.2021
https://doi.org/10.17557/tjfc.1018627

Abstract

Project Number

119O226

References

  • Bibi, N., A. B. Khattak, G. S. Khattak, Z. Mehmood, I. Ihsanullah. 2007. Quality and consumers acceptability studies and their inter‐relationship of newly evolved desi type chickpea cultivars (Cicer arietinum L.). Quality evolution of new chickpea cultivars. International journal of food science & technology, 42(5), 528-534. https://doi.org/10.1111/j.1365-2621.2006.01246.x
  • Bishnoi, S., N. Khetarpaul. 1993. Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chemistry, 47(2), 177-182. https://doi.org/10.1016/0308-8146(93)90240-G
  • Chavan, J. K., S. S. Kadam, D. K. Salunkhe, L. R. Beuchat. 1987. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Critical Reviews in Food Science & Nutrition, 25(2), 107-158. https://doi.org/10.1080/10408398709527449
  • Chen, C., S. Chen, R. K. Jha., L. Cotrozzi, C. Nali, G. Lorenzini, L. Ma. 2020. Phenol metabolism of two cultivars of durum wheat (Triticum durum Desf.) as affected by ozone and flooding stress. Journal of Agronomy and Crop Science, 206(3), 338-351. https://doi.org/10.1111/jac.12394
  • Patanè, C., E. Iacoponi, S.A. Raccuia. 2004 Physicochemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.), International Journal of Food Sciences and Nutrition, 55:7, 547-554, https://doi.org/10.1080/09637480400015836
  • de Almeida Costa, G. E., K. da Silva Queiroz-Monici, S. M. P. M. Reis, A. C. de Oliveira. 2006. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food chemistry, 94(3), 327-330. https://doi.org/10.1016/j.foodchem.2004.11.020
  • Gil, J., S. Nadal, D. Luna, M. T. Moreno, A. D. Haro. 1996. Variability of some physico‐chemical characters in Desi and Kabuli chickpea types. Journal of the Science of Food and Agriculture, 71(2), 179-184. https://doi.org/10.1002/(SICI)1097-0010(199606)71:2<179::AID-JSFA566>3.0.CO;2-7
  • Gozen, V. 2008. Morphologıc Characterızatıon in Hybrıd Greenhouse Cucumber (Cucumis sativus L.) Breedıng and Determınatıon of Approprıate Hybrıd Combınatıons and Hybrıd Seed Qualıty. Ankara University Graduate School of Natural and Applied Science Department of Horticulture, Ph.D. Thesis, 185s, Ankara.
  • Gulumser,A., H. Bozoğlu, E. Pesken. 2008. Edible legumes (Application Book), 2nd edition, OMU Faculty of Agriculture, Samsun.
  • Haileslassie, H. A., C. J. Henry, R. T. Tyler. 2019. Impact of pre‐treatment (soaking or germination) on nutrient and anti‐nutrient contents, cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia. International Journal of Food Science & Technology, 54(8), 2540-2552. https://doi.org/10.1111/ijfs.14165
  • Jukanti, A. K., P. M. Gaur, C. L. L. Gowda, R. N. Chibbar. 2012. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. British Journal of Nutrition, 108(S1), S11-S26. https://doi.org/10.1017/S0007114512000797
  • Kaur, M., N. Singh, N. S. Sodhi. 2005. Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69(4), 511-517. https://doi.org/10.1016/j.jfoodeng.2004.09.002
  • Koksel, H , A. Atlı, A . Dag. 1992. A study on the ınfluence of genotype and environment on technological properties of chickpea. Journal of Field Crops Central Research Institute, 2 (1), Retrieved from https://dergipark.org.tr/tr/pub/tarbitderg/issue/11527/137313
  • Mohammadi, S.A., B.M. Prasanna. 2003. Analysis of Genetic Diversity in Crop Plants Salient Statistical Tools And Considerations. Crop Science 43, 1235–1248. https://doi.org/10.2135/cropsci2003.1235
  • Kaya, M., R. Karaman, M. Capar. 2016. Evaluation for Some Quality and Technological Properties of Grown Chickpea Cultivars in The Lake District ProvIncials. Journal of Field Crops Central Research Institute, 25(Special issue-1), 184-190. https://doi.org/10.21566/tarbitderg.280377
  • Nadeem, M. A., Y. Cilesiz, F. Ali, F. S. Baloch, T. Karakoy. 2020. Investigation of Quality and Cooking Traits Diversity in a Global Common Bean Germplasm. Global Journal of Botanical Science, 8, 21-29. https://doi.org/10.12974/2311-858X.2020.08.3
  • Ozer S, T. Karakoy, F. Toklu, FS. Baloch, B. Kilian, H. Ozkan. 2010. Nutritional and physicochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces. Euphytica 175: 237–249. https://doi.org/10.1007/s10681-010-0174-3
  • Sastry, D. V. S. S. R., H. D. Upadhyaya, T. R. Srinivas. 2019. Variation for seed physical and hydration properties of chickpea (Cicer arietinum L.) mini core collection and their relevance to conservation and utilization. Plant Genetic Resources: Characterization and Utilization (TSI), 1-14. https://doi.org/10.1017/S1479262119000030
  • Savage, G. P., G. E. Savage, A. C. Russell, J. P. Koolaard. 2001. Search for predictors of cooking quality of marrowfat pea (Pisum sativum L.) cultivars, Journal of the Science of Food and Agriculture, 81, 701-705. https://doi.org/10.1002/jsfa.860
  • Singh, N., N. Kaur, J. C. Rana, S. K. Sharama. 2010. Diversity in seed and flour properties in field pea (Pisum sativum) germplasm, Food Chemistry, 122, 518-525 https://doi.org/10.1016/j.foodchem.2010.02.064
  • Singh, N., K. S. Sekhon, U. Bajwa, S. Gopal. 1992. Cookıng And Parchıng Characterıstıcs Of Chıckpea (Cicer arietinum L.). Journal of Food Science and Technology-Mysore, 29(6), 347-350.
  • Ramakrishna Rani, V.P.J., P. R. Rao. 2006. “Anti-nutritional factors during germination in indian bean (Dolichos lablab l.) seeds,” World Journal of Dairy Food Sciences, vol. 1, no. 1, pp. 6– 11.
  • Wang, Enli, et al. 2017. "The uncertainty of crop yield projections is reduced by improved temperature response functions." Nature plants 3.8: 1-13.DOI: 10.1038/nplants.2017.102.
  • Wang, N., D. W. Hatcher, R. T. Tyler, R. Toews, E. J. Gawalko. 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43(2), 589-594. https://doi.org/10.1016/j.foodres.2009.07.012
  • Williams, P. C., H. Nakoul, K. B. Singh. 1983. Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.). Journal of the Science of Food and Agriculture, 34(5), 492-496. https://doi.org/10.1002/jsfa.2740340510
  • Wood, J. A., S. Harden. 2006. A method to estimate the hydration and swelling properties of chickpeas (Cicer arietinum L.). Journal of food science, 71(4), E190-E195. https://doi.org/10.1111/j.1750-3841.2006.00009.x
  • Yalcın, F., Z. Mut, O. D. Erbas Kose. 2018. Determination of Suitable Chickpea (Cicer arietinum L.) Varieties to Provide High Yield in Afyonkarahisar and Yozgat Conditions. Journal of Agricultural Faculty of Gaziosmanpasa University, 35(1), 46-59. https://doi.org/10.13002/jafag4367
  • Yan W. 2014. Crop variety trials: Data management and analysis. John Wiley & Sons. Zia-Ul-Haq, M., Iqbal, S., Ahmad, S., Imran, M., A. Niaz, M. I. Bhanger. 2007. Nutritional and compositional study of desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry, 105(4), 1357-1363. https://doi.org/10.1016/j.foodchem.2007.05.004
There are 28 citations in total.

Details

Primary Language English
Subjects Agronomy
Journal Section Articles
Authors

Hamdi Özaktan 0000-0001-8869-4526

Project Number 119O226
Publication Date December 27, 2021
Published in Issue Year 2021 Volume: 26 Issue: 2

Cite

APA Özaktan, H. (2021). TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS. Turkish Journal Of Field Crops, 26(2), 235-243. https://doi.org/10.17557/tjfc.1018627
AMA Özaktan H. TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS. TJFC. December 2021;26(2):235-243. doi:10.17557/tjfc.1018627
Chicago Özaktan, Hamdi. “TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer Arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS”. Turkish Journal Of Field Crops 26, no. 2 (December 2021): 235-43. https://doi.org/10.17557/tjfc.1018627.
EndNote Özaktan H (December 1, 2021) TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS. Turkish Journal Of Field Crops 26 2 235–243.
IEEE H. Özaktan, “TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS”, TJFC, vol. 26, no. 2, pp. 235–243, 2021, doi: 10.17557/tjfc.1018627.
ISNAD Özaktan, Hamdi. “TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer Arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS”. Turkish Journal Of Field Crops 26/2 (December 2021), 235-243. https://doi.org/10.17557/tjfc.1018627.
JAMA Özaktan H. TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS. TJFC. 2021;26:235–243.
MLA Özaktan, Hamdi. “TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer Arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS”. Turkish Journal Of Field Crops, vol. 26, no. 2, 2021, pp. 235-43, doi:10.17557/tjfc.1018627.
Vancouver Özaktan H. TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS. TJFC. 2021;26(2):235-43.

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