Determination of Quality and Some Technological Characteristics of Different Chickpea Varieties (Cicer arietinum L.)

Abstract

This study was carried out in Van Yüzüncü Yıl University, Faculty of Agriculture, Field Crops Laboratory in 2022. In the study, 12 registered chickpea (Cicer arietinum L.) cultivars obtained from different agricultural research institutes were used. It is aimed to determine the grain and some technological properties of chickpea seeds. In the experiment, moisture content in the grain (%), hectoliter weight (kg/hl), dry weight (g), wet weight (g), wet volume (ml), dry volume (ml), water absorption index (%), swelling capacity (ml/grain), swelling index (%) and cooking time (min) were investigated. The obtained data were subjected to analysis of variance according to the Random Plots Trial design and the averages were compared with the LSD test. According to the data obtained at the end of the research; moisture content of the grain 8.20-10.50%, hectoliter weight 63.07-80.80 kg/hl, dry weight 27.40-45.79 g, wet weight 60.75-87.87 g, wet volume 148-176.27 ml, dry volume 73.50-88.50 ml, water absorption index 0.89%-1.11, swelling capacity 0.25-0.47 ml/grain, swelling index 1.92-2.63% and cooking time varied between 49-80 minutes. Considering the consumer and market preferences, İnci in humidity ratio, Hasanbey in hectoliter weight, Canıtez-87 in terms of dry weight, wet weight and wet volume, Azkan in terms of dry volume, Çağatay varieties in terms of swelling capacity, water absorption index and swelling index values are the highest. In terms of cooking time, the lowest values were determined in Hisar variety.