Germplasm collection, characterization and evaluation of chickpea (Cicer arietinum) varieties under highland and lowland conditions under Benguet [Philippines] conditions
2010
Gonzales, F.R. | Bawang, F.G., Benguet State Univ., La Trinidad, Benguet 2601 (Philippines) | Gaur, G.P. | Mula, M., International Crops Research Inst. for the Semi-arid Tropics, Patencheru, Andra Pradesh (India)
Chickpea (Cicer arietinum L.) is a newly introduced crop in the Philippines particularly in the highland condition. Its' aim is to introduce, evaluate and promote varieties intended for processing. Thirty chickpea varieties from ICRISAT [International Crops Research Inst. for the Semi-arid Tropics, Patancheru, Andra Pradesh (India)] was collected and evaluated under highland with an elevation of 1,245 masl and lowland with an elevation of 640 masl. The different varieties were characterized and evaluated based on the IBPGR [International Board for Plant Genetic Resources] descriptors' list for chickpea. Characters evaluated were on vegetative growth such as growth habit, leaf size, leaf area, number of branches, plant canopy height and width, flower duration, biological yield, grain yield and incidence of pest and diseases. Six varieties of desi-type and kabuli type were selected based on vegetative growth, yield, seed yield and resistance to pest and diseases. Varieties selected for the highland conditions were ICCV 93952, ICCV 93954, ICCV 06102, ICCV 92311, ICCV 95334 and ICCV 07307. Varieties selected for the lowland conditions were ICCV 10, ICCV 93952, ICCV 07114, ICCV 92311, ICCV 95332 and ICCV 07307. Pest and diseases seen were: pod borer (Helicoverpa armigera), Aschochyta blight, dry root rot, alternaria leaf blight, fusarium wilt, stunt and alfalfa mosaic virus. ICCV 93954, a desi-type variety was found promising for flour processing due to its high milling recovery of 80%. Chickpea flour was analyzed and showed higher protein, dietary fiber, iron and fat as compared to wheat flour. Chickpea cookies and puto was developed by substituting chickpea flour with wheat flour using three formulations; 1:1 ratio, 1:2 ratio and 1:3 ratio. Results showed no significant differences among the rations, however 1:2 (1 cup chickpea and 2 cups wheat flour) ratio gave the highest acceptability rating of 6.84
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