Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics
Chickpea (Cicer arietinum L.) is one of the important plants in terms of nutrition. The yield and quality studies on chickpea, which has the highest production value among edible grain legumes, continue at full stem in our country. When it comes to quality, certain consumer expectations such as prot...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2021-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3761 |
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| author | Sinem Tuğçe Cin Nurdoğan Topal |
| author_facet | Sinem Tuğçe Cin Nurdoğan Topal |
| author_sort | Sinem Tuğçe Cin |
| collection | DOAJ |
| description | Chickpea (Cicer arietinum L.) is one of the important plants in terms of nutrition. The yield and quality studies on chickpea, which has the highest production value among edible grain legumes, continue at full stem in our country. When it comes to quality, certain consumer expectations such as protein content, cooking time and seed coat ratio dominate the quality improvement. This study was conducted according to the experimental designs of randomized blocks under the Faculty of Agriculture and Natural Sciences, Uşak University and the laboratory conditions of Faculty of Agriculture, Ondokuz Mayıs University. In this study, a total of 30 chickpea genotypes were used, 13 of them have different varieties. Cooking Time (min), Water Absorption Index (%), Seed Coat Rate (%), Protein Rate (%) and Amylose Rate (%) values of the genotypes have been obtained. The statistically significant differences have been detected between the genotypes in terms of all parameters examined in the variance analysis conducted as a result of this study. Similarly, the result of this study has revealed the correlation between the properties. This study was obtained from a part of the master’s thesis. |
| format | Article |
| id | doaj-art-2ec1a6c26e674103b77f262325f2c47c |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-2ec1a6c26e674103b77f262325f2c47c2025-08-20T03:55:07ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2021-01-019113013610.24925/turjaf.v9i1.130-136.37611957Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between CharacteristicsSinem Tuğçe Cin0Nurdoğan Topal1Department of Field Crops, Faculty of Agriculture, Uşak University, 64000 UşakDepartment of Field Crops, Faculty of Agriculture, Uşak University, 64000 UşakChickpea (Cicer arietinum L.) is one of the important plants in terms of nutrition. The yield and quality studies on chickpea, which has the highest production value among edible grain legumes, continue at full stem in our country. When it comes to quality, certain consumer expectations such as protein content, cooking time and seed coat ratio dominate the quality improvement. This study was conducted according to the experimental designs of randomized blocks under the Faculty of Agriculture and Natural Sciences, Uşak University and the laboratory conditions of Faculty of Agriculture, Ondokuz Mayıs University. In this study, a total of 30 chickpea genotypes were used, 13 of them have different varieties. Cooking Time (min), Water Absorption Index (%), Seed Coat Rate (%), Protein Rate (%) and Amylose Rate (%) values of the genotypes have been obtained. The statistically significant differences have been detected between the genotypes in terms of all parameters examined in the variance analysis conducted as a result of this study. Similarly, the result of this study has revealed the correlation between the properties. This study was obtained from a part of the master’s thesis.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3761chickpeawater absorbtion indexprotein ratioamylose ratiocooking time |
| spellingShingle | Sinem Tuğçe Cin Nurdoğan Topal Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics Turkish Journal of Agriculture: Food Science and Technology chickpea water absorbtion index protein ratio amylose ratio cooking time |
| title | Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics |
| title_full | Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics |
| title_fullStr | Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics |
| title_full_unstemmed | Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics |
| title_short | Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics |
| title_sort | determination of some quality characteristics in chickpea cicer arietinum l genotypes and relationships between characteristics |
| topic | chickpea water absorbtion index protein ratio amylose ratio cooking time |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3761 |
| work_keys_str_mv | AT sinemtugcecin determinationofsomequalitycharacteristicsinchickpeacicerarietinumlgenotypesandrelationshipsbetweencharacteristics AT nurdogantopal determinationofsomequalitycharacteristicsinchickpeacicerarietinumlgenotypesandrelationshipsbetweencharacteristics |