Nutritional and physicochemical variation in Turkish kabuli chickpea (<Emphasis Type="Italic">Cicer arietinum</Emphasis> L.) landraces |
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Authors: | Sertaç Özer Tolga Karaköy Faruk Toklu Faheem S Baloch Benjamin Kilian Hakan Özkan |
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Institution: | 1.Faculty of Agriculture, Department of Food Engineering,University of ?ukurova,Adana,Turkey;2.?ukurova Agricultural Research Institute,Dogankent, Adana,Turkey;3.Seed Science and Technology Program, Vocational School of Kozan,University of ?ukurova,Kozan, Adana,Turkey;4.Faculty of Agriculture, Department of Field Crops,University of ?ukurova,Adana,Turkey;5.Leibniz Institute of Plant Genetics and Crop Plant Research (IPK) Genebank/Genome Diversity,Gatersleben,Germany |
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Abstract: | We examined the physical, physicochemical, and cooking properties of 91 kabuli chickpea landraces from Turkey, using two cultivars
(İnci and İzmir-92) as controls. All landraces were grown under the same agroclimatic conditions to eliminate variance caused
by genotype × environment interactions. There was high diversity among the landraces in the contents of protein (17.55–23.31%),
fat (4.45–6.11%), ash (2.54–3.41%), fiber (2.03–4.18%), starch (41.76–49.07%), moisture (6.39–10.57%), 100-seed weight (25.03–51.67 g),
hydration capacity (0.2585–0.6169 g/ml), swelling index (0.7207–1.1859), swelling capacity (0.15–0.32 ml seed−1), cooking time (33–72 min), and seed density (0.8450–1.4800 g/ml). Regional analysis of landraces showed significant differences
with respect to nutritional characteristics and cooking parameters. There were also significant relationships between various
seed quality and cooking parameters. Together, our results provide an initial step toward identification of chickpea landraces
that may be useful for development of high-quality chickpea cultivars. |
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