Nutritional and physicochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces

Abstract

We examined the physical, physicochemical, and cooking properties of 91 kabuli chickpea landraces from Turkey, using two cultivars ( _ Inci and _ Izmir-92) as controls. All landraces were grown under the same agroclimatic conditions to eliminate variance caused by genotype 9 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 highquality chickpea cultivars.

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

“…Total phenols were found to be negatively and significantly correlated with seed weight, hydration capacity, swelling index, seed density and bound fructose of raffinose series oligosaccharides. Ozer et al, (2010) also reported significant positive correlation between seed weight, hydration capacity, swelling capacity and swelling index It was observed that tolerant genotypes had lower total phenol content and higher bound fructose of raffinose series oligosaccharides. Bound fructose of raffinose series oligosaccharides were significantly positively correlated with swelling index and swelling capacity.…”

“…So, they might be better as compared to the susceptible genotypes in terms of cooking quality. Ozer et al, (2010) also observed that physical properties of chickpea such as seed weight, seed density, moisture content and ash content can influence cooking quality.…”

“…Seeds with high hydration and swelling capacity may have coats with greater permeability and softer cotyledons (Ozer et al, 2010). Seed density among chickpea genotypes varied significantly with highest in IPC 97-72 i.e.…”

Variation of some seed mineral contents in open pollinated faba bean (Vicia faba L.) landraces from Turkey

“…In spite of the availability of rich genetic resources and the heavy consumption of legumes, including faba bean, in the Turkish diet, legume breeding in Turkey and other countries falls far behind cereals and other industrial crops (Baloch et al, 2010;Özer et al, 2011;Karaköy et al, 2012;Özer et al, 2012). The yield and the quality of cereals, soybean, cotton, and other crops in Turkey have shown tremendous improvements due to breeding activities.…”

Standardization of Hydropriming Duration for Enhance Seed Yield and Its Quality Parameters in Chickpea (Cicer arietinum L.)

“…It belongs to subfamily Papilionaceae of the family Leguminaceae. It's seeds contain 16.4-31.2% protein, 3.0% fibre, 38.1-73.3% carbohydrates, 1.6-9.0% cellulose, 0.2% Ca, 0.3% P, 3.0% ash, vitamins (C and B) and minerals (Mg, Zn, K, Fe) (Huda et al, 2003 andOzer et al, 2010). Combined inoculation of Rhizobium with Pseudomonas striata or Bacillus polymyxa and with Bacillus megaterium have shown increased dry matter, grain yield and phosphorus uptake significantly over the uninoculated control in legumes (Elkoca et al, 2008).…”