RESEARCH PAPER
Estimation of the physicochemical variation of chickpea seeds (Cicer arietinum L.)
1
Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
2
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
3
Department of Mathematical and Statistical Methods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
4
Institute of Plant Breeding and Acclimatization, Department of Oil Plants, Strzeszyńska 36, 60-479 Poznań, Poland
5
Department of Genetics, Plant Breeding and Seed Production, Wrocław University of Environmental and Life Sciences, Grunwaldzki 24A, 53-363 Wrocław, Poland
Acceptance date: 2018-11-04
Publication date: 2019-02-11
Int. Agrophys. 2019, 33(1): 67-80
KEYWORDS
TOPICS
ABSTRACT
An attempt was made to assess the reaction of seeds to mechanical loads, taking into account their geometry expressed as seed thickness and 100 seed weight. The research material comprised the collection material of chickpeas representing various geographical regions in the world. Generally, the small-seeded accessions expressed by 100 seed weight were characteristic of the Desi type, with the lowest values of 12.3 and 14.6 g, respectively, concerning the seeds originating in Ethiopia and India, and the highest value (26.6 g) for the accession derived from Turkey. The large-seeded accessions were typical of the Kabuli type, with the highest value of 100 seed weight above 50 g obtained for the accession derived from Czech Republic. The obtained results allowed for selecting the chickpea accessions displaying a high resistance of seeds to static loading, from among both the Kabuli and Desi plant types. The average protein contents for the Kabuli and Desi seed types were on the same level (14.6%), ranging for all the accessions under analysis from 11.8% to 18.4%. The fat values ranged from 6.4% for Desi type No. 44 originating in Ethiopia, to 13.7% for Kabuli type No. 26 of Turkish origin, and the average content was slightly higher in the Kabuli seed type (8.73%) than in the Desi seed type (7.89%).
REFERENCES (29)
1.
Abbo S., Shienberg D., Lichtenzveig J., Lev Jadun S., and Gopher A., 2003. The chickpea, summer cropping and new model for pulse domestication in the ancient Near East. Quarterly Review Biology, 78, 435-448.
2.
Akhtar L.H., Pervez M.A., and Nasim M., 2011. Genetic divergence and inter-relationship studies in chickpea (Cicer arietinum L.). Pakistan J. Agric. Sci., 48, 35-39.
3.
Ali Q., Tahir M.H.N., Sadaqat H.A., Arshad S., Farooq J., Ahsan M., Waseem M., and Iqbal A., 2011. Genetic variability and correlation analysis for quantitative traits in chickpea genotypes (Cicer arietinum L.). J. Bacteriology, 3, 6-9.
4.
Baker H.E., Papaconstantinou J.A. and Cross C.K., 1961. Protein and lipid constitution of Pakistan pulses. J. Sci. Food Agric., 12, 205-207.
5.
De Almeida Costa G.E., De Silva Queiroz-Monici K., Pissini Machado Reis S., and Costa De Oliveira A., 2006. Chemical composition. dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legume. Food Chemistry, 94, 327-330.
6.
De Falco E., Imperato R., Landi G., Nicolais Vpicinelli A.L., and Rastrelli L., 2010. Nutritional characterization of Cicer arietinum L. cultivars with respect to morphological and agronomic parameters. Emirates J. Food Agric., 22, 377-387.
7.
Frimpong A., Sinha A., and Tar’an B., 2009. Genotype and growing environment influence chickpea (Cicer arietinum L.) seed composition. J. Sci. Food Agric., 89, 2052-2063.
8.
Jukanti A.K., Gaur P.M., Gowda C.L.L., and Chibbar R.N. 2012. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. British J. Nutrition, 108, 11-26.
9.
Kaur M., Singh N., and Sodhi N.S., 2005. Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. J. Food Eng., 69, 511-517.
10.
Kozak M., Bocianowski J., and Rybiński W. 2013. Note on the use of coefficient of variation for data from agricultural factorial experiments. Bulgarian J. Agric. Sci., 19, 644-646.
11.
Nobile C.G.M., Carreras J., Grosso R., Inga M., Silva M., Aguilar R., Allende M.J., Badini R., and Martinez M.J., 2013. Proximate composition and seed lipid components of “kabuli”-type chickpea (Cicer arietinum L.) from Argentina. J. Agric. Sci., 4, 729-737.
12.
Ofuya Z.M. and Akhidue V. 2005. The role of pulses in human nutrition. A review. J. Appl. Sci. Environ. Manag., 9, 99-104.
13.
Pittaway J.K., Robertson I.K., and Ball M.J., 2008. Chickpea may influence fatty acid and fiber intake in an ad libitum diet. leading to small improvement in serum lipid profile and glycemic control. J. American Dietetic Association, 108, 1009-1013.
14.
Ramanappa T.M., Chandrashshekara K., and Duthan D., 2013. Analysis of variability for economically important traits in chickpea (Cicer arietinum L.). Int. J. Res.Applied, Natural Social Sci., 1, 133-140.
15.
Rybiński W., Banda M., Bocianowski J., Borner A., Starzycki M., and Szot B., 2015. Estimation of mechanical properties of seeds of common vetch accessions (Vicia sativa L.). Genetic Resources and Crop Evolution, 62, 361-375.
16.
Rybiński W., Rusinek R., Szot B., Bocianowski J., and Starzycki M., 2014. Analysis of interspecies physicochemical variation of grain legumes seeds. Int. Agrophys., 28, 491-500.
17.
Rybiński W., Szot B., and Pokora L., 2004. Estimation of genetic variation and physical properties of seeds for grass pea mutants (Lathyrus sativus L.). Int. Agrophysics, 18, 339-346.
18.
Rybiński W., Szot B., and Rusinek R., 2008. Estimation of morphological and mechanical properties of grasspea seeds (Lathyrus sativus L.) originating from EU countries. Int. Agrophysics, 22, 261-227.
19.
Rybiński W., Szot B., Rusinek R., and Bocianowski J., 2009. Estimation of geometric and mechanical properties of seeds Polish cultivars and lines representing selected species of pulse crop. Int. Agrophys., 23, 257-267.
20.
Shah T.M., Iqbal Z., Rafique M. and Atta B.M., 2013. Induced genetic variability for fatty acids and oil contents in chickpea (Cicer arietinum L.). Int. J. Agric. Biol., 15, 419-426.
21.
Shapiro S.S. and Wilk M.B., 1965. An analysis of variance test for normality (complete samples). Biometrika, 52, 591-611.
22.
Şehirali S., 1988. Cereal Grains. Ankara University, Faculty of Agriculture Publications: 1089, Textbook: 314, Ankara, Turkey.
23.
Simopoulos A., 1999. Essential fatty acids in health and chronic disease. American J. Clinical Nutrition, 70, 560-569.
24.
Singh U., 1985. Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needs. Plant Foods Human Nutrition, 35, 339-351.
25.
Singhai B. and Shrivastava S.K., 2002. Studies on fatty acid composition of seed of improved varieties of Cicer arietinum. Asian J. Chemistry, 14, 1080-1082.
26.
Upadhyaya H.D., 2003. Geographical patterns of variation for morphological and agronomic characteristics in the chickpea germplasm collection. Euphytica, 132, 343-352.
27.
Wang N. and Daun J.K., 2004. The chemical composition and nutritive value of Canadian pulses. In: Canadian Grain Commission Report, pp.19-29.
28.
Yucel D.O., Anlarsal A.E., and Yucel C., 2006. Genetic variability. correlation and path analysis of yield. and yield components in chickpea (Cicer arietinum L.). Turkish. J. Agric. Forestry, 30, 183-188.
29.
Zia-Ul-Haq M., Iqbal S., and Ahmad S., 2007. Nutritional and compositional study of desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chemistry, 105, 1357-1363.
| eISSN: | 2300-8725 |
| ISSN: | 0236-8722 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
