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

Yıl 2018, Cilt: 32 Sayı: 3, 458 - 461, 28.12.2018

Ali Kahraman

Öz

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.

Anahtar Kelimeler

Correlation, Food Quality, Human Health, Nutrition