Variability of chemical composition in chickpea (Cicer arietinum L.) cultivars, IV. Concentration of amino acids
1997
Gaborcik, N. (Grassland and Mountain Agriculture Research Inst., Banska Bystrica (Slovak Republic))
Three types (desi, kabuli, intermediate) of chickpea (Cicer arietinum L.) were studied and the content of amino-acids in their seeds was compared. Differences between the types were not confirmed. Within a set of six cultivars, the level of amino-acids fluctuated between 145.987 (desi type) and 217.193 mg per g (desi type). Total amino-acid content was more than 200 mg per g (206.689 and 214.024 mg per g) in the new varieties of chickpea from the Slovak Republic (LEG-CA-2) and from the Czech Republic (D-1212-1) respectively
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