GRAIN QUALITY ASSESSMENT OF DIFFERENT VARIETY SAMPLES OF CHICKPEA
2021
Donskaya, M.V. | Bobkov, S.V. | Kostikova, N.O.
The protein content, technological (1000 grain weight, size, evenness, shell content) and culinary qualities (cooking time, digestibility coefficient, taste) of grain of 15 variety samples of chickpea (Cicer arietinum L.) of two varieties Kabuli and Desi were studied. Established, that the studied variety samples contain in grain 20,6…25,2 % of protein. Variety samples of Kabuli type outperform Desi in most of the parameters studied. They have larger grain with a mass of 1000 grains 217...367 g, contain smaller percentage of shells 5.2...10.0. Samples belonging to the Desi type are characterized by a more even grain of 81.5...91.9%. The cooking time for Kabuli varieties is 132...180 minutes, for Desi 114...131 minutes. All the variety samples had excellent taste. Genotypes with a complex of useful traits were identified as a source material for quality breeding.
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