Indian Society of Genetics & Plant Breeding
Thirty genotypes of chickpea were studied to find out the
variability for seed characters, nutritional components and
seed yield. Interrelationships have also been found for these
physico-chemical traits and seed yield to help breeders to
find suitable strategy for quality improvement in chickpea.
“Kabuli” types had highest mean of 100-seed weight (32.62
g), 100-seed volume (25.1 ml), solid dispersion after cooking
(21.4%), hydration capacity (0.33 g/seed), hydration index
(1.02),swelling capacity (0.32 ml/seed) over “desi”chickpea
groups. However, highest seed yield (2038.9 kg/ha) and
tryptophan (0.54 g/100 g protein) were recorded in “desi”
medium bold group. “Desi” bold (23.7%) and “kabuli”
types (23.3%) were on a par in protein content. Correlation
analysis revealed that, irrespective of any group, an increase
in 100-seed weight reduced cooking time and increased
seed volume, hydration capacity, hydration index, swelling
capacity and swelling index while an increase in hydration
capacity and swelling capacity significantly decreased seed
yield in kabuli chickpea. The study revealed significant
variation for physico-chemical, nutritional and cooking
quality attributes.
Keywords: Protein, tryptophan, cooking quality, solid dispersion, water absorption
Year: 2013
Volume: 73
Issue: 1
Article DOI: 10.5958/j.0019-5200.73.1.007
Print ISSN: 0019-5200
Online ISSN: 0975-6906
A. K. Saxena, S. Sharma*, J. S. Sandhu, S. K. Gupta and Jasdeep Kaur info_circle
Download PDF