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Journal articles on the topic 'Chickpea samples'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Cerna, L., and P. Yu. "PSXIII-1 Effect of varieties and processing methods on physicochemical, nutritional, molecular structural characteristics of feed chickpeas." Journal of Animal Science 99, Supplement_3 (2021): 460. http://dx.doi.org/10.1093/jas/skab235.816.

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Abstract The objectives of this study were to evaluate the effect of varieties and heat processing methods on molecular structural, physicochemical, and nutritional characterization of feed chickpeas; evaluate the effect of heat processing methods, dry heat, wet heat and microwave irradiation processing method on feed chickpeas as an alternative source for protein and energy feed for ruminant livestock. To reveal the molecular structure spectral profile of chickpeas varieties and the molecular structure changes when applied heat processing methods, vibrational molecular spectroscopy was applie

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2

Omaralieva, A. M., Zh T. Botbaeva, M. T. Agedilova, M. B. Abilova, and A. E. Zhanaidarova. "Influence of microwave processing of leguminous crops on the properties of gluten-free flour." BULLETIN of the L.N. Gumilyov Eurasian National University. BIOSCIENCE Series 137, no. 4 (2021): 75–83. http://dx.doi.org/10.32523/2616-7034-2021-137-4-75-83.

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In the article, flour from leguminous crops is offered as gluten-free flour for dietary nutrition of patients with celiac disease. For the nutrition of this category of people, it is necessary to use those crops and products from them that do not contain gluten. There is proposed a leguminous chickpea crop of the MIRAS 07 variety of domestic selection as an object of the study. The article presents microstructural data of microwave processed chickpeas of the Miras 07 variety. Studies were conducted on microwave processing of chickpeas of the MIRAS 07 variety for 3-5 minutes in comparison with

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3

Volkova, N. E., H. Slishchuk, V. Sichkar, and O. Zakharova. "Single Nucleotide Polymorphism of the chickpea gene encoding acetohydroxyacid synthase: molecular-genetical analysis." Faktori eksperimental'noi evolucii organizmiv 30 (September 1, 2022): 13–18. http://dx.doi.org/10.7124/feeo.v30.1454.

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Aim. Chickpea AHAS gene molecular-marker analysis. To achieve this aim following tasks were set: chickpea AHAS gene SNP markers research and development, chickpea varieties and samples genotyping by the markers. Methods. CTAB method of DNA isolation and purification, real-time polymerase chain reaction. Results. Chickpea AHAS1 gene KASP gene specificity was found: there were no DNA amplification with lens and maize samples observed. Three Ukrainian chickpea varieties and 28 ICRISAT collection samples KASP genotyping detected only wild-type C-allele. Authors own SNP markers 58 chickpea samples

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Kalyna, Viktoriia, Yana Hez, and Oksana Kuzo. "Improving the recipe of a confectionery product based on chickpea flour and cranberries." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 3(9) (October 18, 2021): 33–39. http://dx.doi.org/10.20998/2413-4295.2021.03.05.

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The results of researches of influence of gluten-free chickpea flour on quality of confectionery are presented. A systematic analysis of scientific and technical information of Ukrainian and foreign scientists and formulated a working hypothesis on the possibility of using alternative ingredients in the production of confectionery. The object and subject of research are selected: technology for the production of cupcakes; chickpeas flour, strawberries cranberries. The chemical composition of chickpea and wheat flour is characterized by the quantitative content of proteins, fats, carbohydrates,

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Castro Filho, Sebastião Antônio, Antonio Carlos Pereira de Menezes Filho, Porshia Sharma, Aurélio Ferreira Melo, and Matheus Vinicius Abadia Ventura. "Immunoenzymatic evaluation for aflatoxin, ochratoxin, and zearalenone in grains stored." Cerrado: Agricultural and Biological Research 1, no. 2 (2024): 15–20. http://dx.doi.org/10.14295/cerrado.v1i2.611.

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Mycotoxins cause serious health problems in both humans and animals through ingestion of contaminated processed foods or feed. This study aimed to evaluate the storage of corn, soybean, bean, and chickpea cultivars in grains in High-Density Polyethylene drums for 12 months in the field. Samples of corn (5), soybean (5), bean (3), and chickpea (3) grains were collected, and crushed, and the extract containing mycotoxins was produced. The total quantification of Aflatoxins, Ochratoxin A and Zearalenone were determined by the rapid and direct immunoenzymatic method (ELISA). Four corn samples and

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6

Khramova, Valentina, Dmitry Surkov, and Kirill Lubchinsky. "Effect of Microwave Radiation on the Chemical Composition of Chickpeas." Food Processing: Techniques and Technology 53, no. 1 (2023): 123–30. http://dx.doi.org/10.21603/2074-9414-2023-1-2417.

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Chickpea (Cicer arietinum L.) is rich in protein and has a balanced amino acid profile. However, its characteristic bean flavor limits its use as a functional food ingredient. Microwave treatment may help to solve this problem. The research objective was to select the optimal parameters of microwave treatment to obtain chickpea samples with no bean flavor and to study their chemical composition. The study featured chickpeas of the Volzhanin variety. The experimental samples were processed in a microwave oven with a magnetron frequency of 2450 MHz at different power and time values. The p

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7

Samuel, Alemayehu. "Fungal Infection and Mycotoxins Contamination on Farm-Stored Chickpea in Major Producing Districts of Ethiopia." J Biomed Res Environ Sci 4, no. 3 (2023): 413–25. https://doi.org/10.37871/jbres1690.

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Crop susceptibility to moisture content, quality of storage facilities in the farm contributes to fungal infections and mycotoxin contamination. Chickpea grain loss in many parts of the world has been due to inadequate and poor storage facilities, post-harvest activities leading to mycotoxins and fungal infections. The current research investigated the prevalence of fungal infection and mycotoxin level in farm chickpea across five major growing districts in Ethiopia. In the current study, fungal infection and mycotoxin concentrations were investigated in two Desi and Kabuli type varieties of s

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8

Zheleuova, Zh S., A. U. Shingisov, A. P. Taspoltayeva, E. T. Kanseitova, and A. T. Berdembetova. "INVESTIGATION OF ORGANOLEPTIC PARAMETERS AND MINERAL COMPOSITION OF SEMI-SMOKED SAUSAGE FROM VEGETABLE RAW MATERIALS." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (September 27, 2024): 118–27. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-17.

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The article presents the results of a study of the mineral composition and organoleptic evaluation of semi-smoked sausage from vegetable raw materials. Soy and chickpeas were selected as vegetable raw materials. As a result of experiments, it was revealed that the optimal ratio of soy and chickpeas for the production of semi-smoked sausage is 4:1. According to the results of an organoleptic evaluation of semismoked sausage from vegetable raw materials, it was found that the third sample, the ratio of soy isolate and chickpeas of which is 4:1, had a consistency, smell and taste more characteris

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9

Yazdanpanah, Sedigheh, Samaneh Ansarifard, and Mahsa Hasani. "Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC." International Journal of Food Science 2022 (May 31, 2022): 1–7. http://dx.doi.org/10.1155/2022/3616887.

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The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared sausages were subjected to physicochemical, color, texture, thermal, and sensory analyses 24 h after production. Proximate chemical composition indicated that the protein content was raised by the addition of chickpea flour. The result of thermal analysis indicated that the addition of chickpea flour increased To, Tp, Tf, and Δ H and decreased ∆ W 1 . Text

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10

Pascual-Bustamante, Selene, Juan Carlos Raya-Pérez, César Leobardo Aguirre-Mancilla, Juan Gabriel Ramírez Pimentel, María Gabriela Vargas-Martínez, and María Andrea Trejo-Márquez. "Chemical and Protein Characterization of Two Varieties of Chickpea (Cicer Arietinum): Costa 2004 and El Patrón." Plants 13, no. 15 (2024): 2125. http://dx.doi.org/10.3390/plants13152125.

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The objective of this study was to evaluate the chemical composition of two chickpea varieties, ‘Costa 2004’ and ‘El Patrón’, and to characterize their proteins to determine their technological potential for the food industry. For this purpose, chickpea samples of both varieties from the 2019 harvest region of Guanajuato, Mexico, were obtained and chemically characterized to determine the protein fractions using electrophoretic and amino acid profiling. The chickpea variety ‘Costa 2004’ contained 3% less protein and 7% less dietary fiber content than the variety ‘El Patrón’; whereas, the carbo

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Grishin, V. S., N. A. Tkachenkova, E. Y. Lazareva, and Y. D. Grebennikova. "Analysis of the efficiency of enrichment of semi-finished meat products with chickpea flour." Agrarian-And-Food Innovations 17 (April 1, 2022): 85–93. http://dx.doi.org/10.31208/2618-7353-2022-17-85-93.

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Aim. Investigation of the nutritional and biological value, organoleptic characteristics of semi-finished meat products (dumplings) produced using chickpea flour for dumpling dough. Materials and Methods. The objects of research were: chickpea flour (Technical conditions 9293-081-10514645-04), baking wheat flour (GOST 26574-2017), minced meat (GOST R 55365-2012). To determine the optimal amount of chickpea flour in the dough, recipes for dumplings were developed without the use and with the use of chickpea flour in the amount of 5 (prototype No. 1), 10 (prototype No. 2) and 20% (prototype No.

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12

Uma Kamboj and Sangay Gyeltshen. "Application of Fourier Transform Infrared (FTIR) spectroscopy for the analysis of legume seeds." Journal of Food Legumes 37, no. 3 (2024): 285–90. http://dx.doi.org/10.59797/jfl.v37.i3.208.

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Legume seeds are highly valued for their rich nutritional profile and many culinary applications, making them essential to human diets in many civilizations worldwide. Legume seeds have lower protein content comparable to that found in animal sources. Legumes have many health benefits, such as improved blood sugar control, weight management, cardiovascular health, and a reduced risk of developing chronic diseases, including diabetes, cancer, and heart conditions. The functional groups in legume seeds such as black chickpea, cowpea, white chickpea, small red bean, and red lentil were analyzed u

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13

Makkouk, Khaled M., Muhammad Bashir, and Roger Jones. "First Record of Faba Bean Necrotic Yellows Virus and Beet Western Yellows Luteovirus Affecting Lentil and Chickpea in Pakistan." Plant Disease 82, no. 5 (1998): 591. http://dx.doi.org/10.1094/pdis.1998.82.5.591d.

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In an intensive survey of lentil and chickpea fields and Research Station plots in the Punjab province of Pakistan, more than 6,505 samples were collected and tested for presence of 14 different viruses by the tissue-blot immunoassay (TBIA) procedure (2). All antisera used were virus specific, including those for faba bean necrotic yellows virus (FBNYV) (1) and beet western yellows luteovirus (BWYV) (ATCC 647). Counting plants with virus symptoms greatly underestimated virus incidence in lentil crops but was a better guide to virus occurrence in chickpeas. Overall, about 1 in 5 plants of lenti

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14

Borges Pinheiro, Jadir, Giovani Olegario da Silva, Amanda Gomes Macêdo, et al. "Population dynamics of the nematodes Heterodera glycines and Pratylenchus brachyurus in a succession crop of soybean and chickpea." Agronomía Colombiana 39, no. 3 (2021): 337–42. http://dx.doi.org/10.15446/agron.colomb.v39n3.96469.

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The objective of this research was to evaluate the population dynamics of the nematodes Heterodera glycines race 5 and Pratylenchus brachyurus in a succession crop of soybeans and chickpeas. The experiment was carried out in Campos Novos dos Parecis, MT State, Brazil, from February to May 2017. Six chickpea cultivars were planted in February and evaluated in a naturally infested area of 60 ha. Five soil samples were collected at random in georeferenced and equidistant locations, forming a composite sample by replication. Five plants per georeferenced point and new soil samples were collected a

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15

Alemu, Tena, Jane Wamatu, Adugna Tolera, et al. "Optimizing near Infrared Reflectance Spectroscopy to Predict Nutritional Quality of Chickpea Straw for Livestock Feeding." Animals 11, no. 12 (2021): 3409. http://dx.doi.org/10.3390/ani11123409.

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Multidimensional improvement programs of chickpea require screening of a large number of genotypes for straw nutritive value. The ability of near infrared reflectance spectroscopy (NIRS) to determine the nutritive value of chickpea straw was identified in the current study. A total of 480 samples of chickpea straw representing a nation-wide range of environments and genotypic diversity (40 genotypes) were scanned at a spectral range of 1108 to 2492 nm. The samples were reduced to 190 representative samples based on the spectral data then divided into a calibration set (160 samples) and a cross

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Natyrov, A. K., Yu D. Grebennikova, A. B. Slozhenkin, et al. "Innovation food technology of semi-finished lamb products with antioxidant and chickpea extrudate." IOP Conference Series: Earth and Environmental Science 1112, no. 1 (2022): 012075. http://dx.doi.org/10.1088/1755-1315/1112/1/012075.

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Abstract This article substantiates the production of a new type of chopped semi-finished products using chickpea extrudate and an antioxidant. The purpose of this study is to develop a new type of chopped semi-finished products from mutton meat of the Edilbaev breed with the addition of an antioxidant to increase the biological and nutritional value. The main tasks for the study were identified: the rationale for the choice of meat raw materials, vegetable additives, as well as an antioxidant, the development of a recipe for chopped semi-finished products, the technology for their preparation

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17

Tadesse, N., K. Ali, D. Gorfu, et al. "First Report of Soybean Dwarf Virus Infecting Lentil and Beet Western Yellows Virus Infecting Lentil and Chickpea Crops in Ethiopia." Plant Disease 83, no. 6 (1999): 589. http://dx.doi.org/10.1094/pdis.1999.83.6.589b.

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A survey conducted during November 14–23, 1998, to identify viruses infecting chickpea (Cicer arietinum) and lentil (Lens culinaris) crops in the Shewa province of Ethiopia covered 33 chickpea and 32 lentil fields randomly selected. Identity of the viruses present and virus incidence were determined on the basis of laboratory testing of 100 to 200 randomly collected samples in addition to 15 to 20 symptomatic samples from each field. A total of 5,427 lentil and 3,836 chickpea samples were collected and tested for the presence of 12 different viruses by tissue blot immunoassay (1) at the Plant

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18

Yana, Biletska, and Bakirov Myushfik. "IDENTIFICATION OF PROMISING CHICKPEA VARIETIES FOR ENRICHMENT WITH SELEN." Technology audit and production reserves 5, no. 3 (49) (2019): 41–44. https://doi.org/10.15587/2312-8372.2019.185137.

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<em>Providing the population with ecologically pure protein products of plant origin is an important problem, but the native use of chickpea grains is limited by the presence of anti-nutritional substances in them. As a result of enzymatic processes occurring during the germination of chickpea grains, the content of anti-nutritional substances is significantly reduced. Vegetable protein of chickpea grain has the ability to accumulate inorganic trace elements, transforming them into organic forms, soaking in the process of germination. Taking into account the prevalence of iodine-deficient stat

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19

Molchanova, Elena, Marya Shipareva, Tatyana Evmeshkina, and Ismoil Isabayev. "Study the properties of a chickpea-based jelly product." E3S Web of Conferences 285 (2021): 05010. http://dx.doi.org/10.1051/e3sconf/202128505010.

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The consumption of food products with low consumer properties is the reason for a decrease in a life quality as well as for a number of diseases development among the population. Meanwhile, the annual volume of confectionery production and their consumption is increasing, which requires an expansion of the assortment in this group. A jelly product was developed, using the unusual raw materials chickpeas (Cicer arietinum). During the formulation development the samples with high organoleptic characteristics were obtained. To determine the rheological properties, 1% agar solutions with sucrose c

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Duk, M. A., A. A. Kanapin, M. P. Bankin, M. A. Vishnyakova, S. V. Bulyntsev, and M. G. Samsonova. "Genome-wide association analysis in chickpea landraces and cultivars." Биофизика 68, no. 6 (2023): 1149–63. http://dx.doi.org/10.31857/s0006302923060066.

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Chickpea (Cicer arientinum) is an important leguminous crop, which is widely grown especially in the Near East. In wet weather conditions, the susceptibility of chickpeas to fungal diseases such as Ascochyta blight and Fusarium blight increases. Thus, selection of disease-resistant and early-ripening varieties is critically needed. The present study was conducted to investigate genome associations in 171 samples of chickpea plants, grown in two experimental stations in Krasnodar (Kuban experimental station) and Astrakhan (Astrakhan experimental station), examine relationship between genes and

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Bananej, K., A. Vahdat, W. Menzel, and H. J. Vetten. "Serological and Molecular Identification of Chickpea chlorotic stunt virus from Chickpea in Iran." Plant Disease 94, no. 6 (2010): 788. http://dx.doi.org/10.1094/pdis-94-6-0788c.

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During a survey of chickpea (Cicer arietinum L.) crops in western Iran in July 2009, leaf samples from yellow and stunted plants were collected from fields in the provinces of Kermanshah (n = 30) and Lorestan (n = 16). Symptoms suggested infections by luteoviruses, such as viruses of the Beet western yellows virus (BWYV) subgroup (e.g., Turnip yellows virus [TuYV]) (4) and Chickpea chlorotic stunt virus (CpCSV), a virus first described from Ethiopia (1) and recently reported from other countries of West Asia and North Africa (2). All 46 samples were analyzed by triple-antibody sandwich (TAS)-E

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Rathod, S. G., S. T. Ingle, N. V. Gurav, and N. V. Chaure. "IDENTIFICATION AND DETECTION OF SEEDBORNE MYCOFLORA OF CHICKPEA BY USING DIFFERENT SEED TESTING METHODS." Journal of Plant Disease Sciences 19, no. 1 (2024): 61–66. http://dx.doi.org/10.48165/jpds.2024.1901.11.

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Chickpea ( ) is grown extensively in India as an important legume crop. Seed borne fungi affect chickpea crop leading to cause major loss in quality and quantity of the seed. Thus’ in present study the seedborne mycoflora associated with chickpea crop were detected and isolated. During the present investigation seed samples of Chickpea variety, JAKI-9218 were tested for the detection and identification of seed borne mycoflora by various methods , standard blotter

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Kondratenko, M. I., O. V. Bushulyan, and V. D. Buhaiov. "Variability and stability of the main valuable economic traits of the chickpeas collection specimens in conditions of the Right-Bank Forest-Steppe of Ukraine." Feeds and Feed Production, no. 94 (December 27, 2022): 8–18. http://dx.doi.org/10.31073/kormovyrobnytstvo202294-01.

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Purpose. The research is aimed at an in-depth study of the genetic diversity of the existing collection samples from the basic collections according to morphological, biological and economic features in conditions of the Right-Bank Forest-Steppe of Ukraine and selection of reliable sources of these traits in order to create a new highly productive, adaptive breeding material. Methods. Field (conducting phenological observations and records), biometric and measuring and weighting (for recording productivity and yield), mathematical and statistical (objective evaluation of experimental data obta

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Nichea, María J., Eugenia Cendoya, Cindy J. Romero, et al. "Phylogenetic Analysis and Toxigenic Profile of Alternaria Species Isolated from Chickpeas (Cicer arietinum) in Argentina." Diversity 14, no. 11 (2022): 924. http://dx.doi.org/10.3390/d14110924.

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Chickpeas are a very important legume due to their nutritional richness and high protein content and they are used as food for humans and as fodder for livestock. However, they are susceptible to fungal infections and mycotoxin contamination. The Alternaria genus was among the main fungi isolated from chickpea samples in Argentina. The species within this genus are able to produce several mycotoxins such as alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA). So, the objectives of this study were to identify the Alternaria spp. found in the chickpea samples and to d

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Perez-Perez, Liliana Maribel, José Ángel Huerta-Ocampo, Saúl Ruiz-Cruz, et al. "Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres." Molecules 26, no. 9 (2021): 2773. http://dx.doi.org/10.3390/molecules26092773.

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The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After

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Hossain, MD, M. Imran, KA Bhuiyan, ME Habib, and M. Ikrum. "Prevalence of Seed Borne Fungi Associated with Chickpea Seeds and Biological and Chemical Control of Fusarium oxysporum Causing Wilt Disease." Journal of Environmental Science and Natural Resources 10, no. 2 (2018): 45–54. http://dx.doi.org/10.3329/jesnr.v10i2.39012.

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A total of 20 chickpea seed samples were collected from BARI, Gazipurand different locations of Savar, Dhaka district. Blotter method was used for detection of the associated fungi of chickpea seeds. Altogether 14 fungi comprising 12 genera namely Aspergillus flavus, Aspergillus niger, Aspergillus sp, Botryodiplodia theobromae, Botryti cinerea, Curvularia lunata, Chaetomium globosum, Cladosporium sp., Colletotrichum dematium, Fusarium oxysporum, Macrophomina phasaelina, Rhizoctonia solani, Rhizopus stolonifer and Stemphylium sarciniforme were isolated from chickpea seed samples. Among the fung

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Kumari, S. G., K. M. Makkouk, N. Attar, W. Ghulam, and D. E. Lesemann. "First Report of Chickpea Chlorotic Dwarf Virus Infecting Spring Chickpea in Syria." Plant Disease 88, no. 4 (2004): 424. http://dx.doi.org/10.1094/pdis.2004.88.4.424c.

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During May 2003, a high incidence of symptoms suggestive of virus infection in spring chickpea were observed in many fields in Al-Ghab Valley, Syria, the ICARDA farm (near Aleppo, Syria), as well as in other locations in northern Syria, including the Idleb governorate. Symptoms observed were yellowing, stunting, and necrosis. A total of 1,345 chickpea samples with these symptoms (331 from Al-Ghab Valley, 269 from the ICARDA farm, and 745 from the Idleb governorate) were collected and tested for the presence of five viruses with tissue-blot immunoassay (TBIA) (4) at the Virology Laboratory of I

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Nakhalbaev, J. T., and I. Kh Khamdamov. "Estimation of ascochytosis infection of samples and lines of chickpea sorts in natural field conditions in Uzbekistan." Agrarian science, no. 6 (July 18, 2020): 74–77. http://dx.doi.org/10.32634/0869-8155-2020-339-6-74-77.

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Relevance and methods. The information on the influence of samples of chickpea sorts, time of planting the lines of chickpeas on seed infection with ascochytosis and on the weight of grain on one plant bush is presented in this article. Samples of chickpea sorts and lines were studied during the first sowing period — the first decade of March and the second sowing period — the third decade of March. Ascochytosis infection was evaluated in natural field conditions. The study was conducted at the Central Experimental Station of the Galaaral Research Institute of Grain and Leguminous Crops in 201

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Zinina, O., E. Vishnyakova, O. Neverova, E. Aleksandrina, and P. Kanev. "Effects of protein-in-oil emulsion on the physicochemical and sensory properties of the pâté." IOP Conference Series: Earth and Environmental Science 949, no. 1 (2022): 012029. http://dx.doi.org/10.1088/1755-1315/949/1/012029.

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Abstract The effects of adding protein-in-oil emulsion (POE) with biotechnologically processed by-products, sunflower oil and various types of flour – oat, chickpeas and corn flour – to pâté, were investigated. Physicochemical and sensory properties in samples of pâté prepared with the addition of 30, 40 and 50% POE, were determined. Samples with 30% of protein-in-oil emulsion based on chickpea flour or 40% of protein-in-oil emulsion based on oat flour had optimal sensory properties. The protein content of the pâté samples varied from 14.6 to 16.4%, fat content – from 13.6 to 16.7%, moisture c

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Huang, H. C., R. S. Erickson, L. J. Yanke, T. F. Hsieh, and R. A. A. Morrall. "First Report of Pink Seed of Lentil and Chickpea Caused by Erwinia rhapontici in Canada." Plant Disease 87, no. 11 (2003): 1398. http://dx.doi.org/10.1094/pdis.2003.87.11.1398a.

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A new disease of lentil (Lens culinaris Medik.) and chickpea (Cicer arietinum L.) caused by Erwinia rhapontici (Millard) Burkh. was found in seed samples from commercial fields in Saskatchewan, Canada in 2002. Infected seeds had a pink or pinkish-brown discoloration of the seed coat. Isolation from surface-sterilized pink seeds resulted in bacterial cultures that produced a water-soluble pink pigment on potato dextrose agar (PDA). Four isolates from different lentil crops, LRC 8265, LRC 8310, LRC 8309, and LRC 8313 and one isolate from a chickpea crop, LRC 8266, were tested as previously descr

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Alemayehu, Samuel, Fetien Abay Abera, Kiros Meles Ayimut, et al. "Fungal Infection and Mycotoxins Contamination on Farm-Stored Chickpea in Major Producing Districts of Ethiopia." Journal of Biomedical Research & Environmental Sciences 4, no. 3 (2023): 413–25. http://dx.doi.org/10.37871/jbres1690.

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Crop susceptibility to moisture content, quality of storage facilities in the farm contributes to fungal infections and mycotoxin contamination. Chickpea grain loss in many parts of the world has been due to inadequate and poor storage facilities, post-harvest activities leading to mycotoxins and fungal infections. The current research investigated the prevalence of fungal infection and mycotoxin level in farm chickpea across five major growing districts in Ethiopia. In the current study, fungal infection and mycotoxin concentrations were investigated in two Desi and Kabuli type varieties of s

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Sichkar, V. I., H. D. Lavrova, and T. O. Dzhus. "Effectiveness of the use of chickpea collection samples in breeding." Faktori eksperimental'noi evolucii organizmiv 35 (September 25, 2024): 41–47. http://dx.doi.org/10.7124/feeo.v35.1656.

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Aim. To determine the breeding value the large number of collection chickpea (Cicer arietinum L.) varieties obtained from the International Crops Research Institute for the Semi-Arid Tropics (India, Patancheru, ICRISAT) and the National Center for Plant Genetic Resources of Ukraine (Kharkiv) was evaluated in 1995-2022 under the conditions of the steppe zone of Ukraine. Methods. Standard field and laboratory methods (phenological observations, hybridization, structural analysis, biochemical analysis of protein content in seeds according to the Kjeldahl method), statistical analysis. Results. Do

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Salam, Somayeh, Kamran Kheiralipour, and Fuji Jian. "Detection of Unripe Kernels and Foreign Materials in Chickpea Mixtures Using Image Processing." Agriculture 12, no. 7 (2022): 995. http://dx.doi.org/10.3390/agriculture12070995.

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The existence of dockage, unripe kernels, and foreign materials in chickpea mixtures is one of the main concerns during chickpea storage and marketing. Novel algorithms based on image processing were developed to detect undesirable, foreign materials, and matured chickpea kernels in the chickpea mixture. Images of 270 objects including 54 sound samples and 36 samples of each undesired object were prepared and features of these acquired images were extracted. Different models based on linear discriminant analysis (LDA), support vector machine (SVM), and artificial neural networks (ANN) methods

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Murodova, Sojida M., Tohir A. Bozorov, Ilkham S. Aytenov, et al. "Uncovering Fusarium Species Associated with Fusarium Wilt in Chickpeas (Cicer arietinum L.) and the Identification of Significant Marker–Trait Associations for Resistance in the International Center for Agricultural Research in the Dry Areas’ Chickpea Collection Using SSR Markers." Agronomy 14, no. 9 (2024): 1943. http://dx.doi.org/10.3390/agronomy14091943.

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Enhancing plants’ resistance against FW is crucial for ensuring a sustainable global chickpea production. The present study focuses on the identification of fungal pathogens and the assessment of ninety-six chickpea samples for Fusarium wilt from the International Center for Agricultural Research in the Dry Areas (ICARDA)’s collection. Eight fungal isolates were recovered from the symptomatic chickpeas. Polyphasic identification was conducted by comparing the internal transcribed spacer region (ITS), the elongation factor 1-α (tef1-α), and beta-tubulin (tub2). Among them, Neocosmospora solani,

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Javed, Muhammad Azhar, Yasir Mahmood, Amjad Shahzad Gondal, et al. "Disease Surveillence and Pathogenic Variability of Ascochyta Rabiei causing Blight of Chickpea in Punjab Pakistan." Plant Health 2, no. 2 (2023): 65–73. http://dx.doi.org/10.33687/planthealth.02.02.5076.

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Chickpea is an important legume crop and plays a significant role in global food security. Production is affected by many biotic and abiotic factors. The most significant biotic factor, Ascochyta rabiei is a fungal pathogen that causes Ascochyta blight in chickpeas, leading to substantial yield losses globally and is the primary cause in Pakistan. This pathogen causes heavy yield losses annually in the chickpea industry. The knowledge of the pathogenic variability of A. rabiei isolates can significantly impact the effectiveness of blight disease management strategies. A survey was conducted to

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Le, Toby, and Sharareh Hekmat. "Development of pulse-based probiotics by fermentation using Fiti sachets for the developing world." Nutrition & Food Science 50, no. 6 (2020): 1109–21. http://dx.doi.org/10.1108/nfs-08-2019-0272.

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Purpose This study aims to determine the probiotic potential of Lactobacillus rhamnosus GR-1 from Fiti sachets, in four widely consumed pulses, namely, black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea. The secondary objective was to determine the viability of the fermented pulses during 21 days of storage at 4°C. Design/methodology/approach Each pulse sample was mixed with a Fiti sachet (one gram of freeze-dried consortium of Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106) and fermented for up to 120 h. To assess the samples’ storage potential, they were refriger

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Coram, Tristan E., and Edwin C. K. Pang. "Transcriptional profiling of chickpea genes differentially regulated by salicylic acid, methyl jasmonate and aminocyclopropane carboxylic acid to reveal pathways of defence-related gene regulation." Functional Plant Biology 34, no. 1 (2007): 52. http://dx.doi.org/10.1071/fp06250.

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Using microarray technology and a set of chickpea (Cicer arietinum L.) unigenes and grasspea (Lathyrus sativus L.) expressed sequence tags, chickpea responses to treatments with the defence signalling compounds salicylic acid (SA), methyl jasmonate (MeJA) and aminocyclopropane carboxylic acid (ACC) were studied in three chickpea genotypes with ranging levels of resistance to ascochyta blight [Ascochyta rabiei (Pass.) L.]. The experimental system minimised environmental effects and was conducted in reference design, where samples from untreated controls acted as references against post-treatmen

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Delgado-Andrade, Cristina, Raquel Olías, Mari Carmen Marín-Manzano, Isabel Seiquer, and Alfonso Clemente. "Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion." Antioxidants 13, no. 1 (2024): 118. http://dx.doi.org/10.3390/antiox13010118.

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Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit. They were analyzed in sensory attributes, amino acid profile, and antioxidant properties. Subsequently, the biscuits were digested in vitro to evaluate protein hydrolysis, amino acid bioaccessibility, phenolic compounds release, and antioxidant markers. The presence of chickpea flours provided golden color and heightened biscuit hardness and fracturability (especially in non-commercial), increasing crispness and reducing brittlen

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Chekalov, V. A., and N. E. Volkova. "Chickpea genotypes characteristics on resistance to fusarium Fusarium oxysporum f. sp. ciceris." Faktori eksperimental'noi evolucii organizmiv 23 (September 9, 2018): 166–69. http://dx.doi.org/10.7124/feeo.v23.1008.

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Aim. Molecular-genetic analysis of the chickpea genotypes for foc0, foc3, foc4 resistance genes to Fusarium oxysporum f. sp ciceris. Methods. Extraction and purification of DNA, spectrophotometry, polymerase chain reaction, electrophoresis in polyacrylamide gels. Results. 35 chickpea lines and varieties of Ukrainian and foreign breeding characterized according to genotyping on foc0, foc3, foc4 genes of resistance to Fusarium oxysporum f. sp ciceris by the microsatellite markers TA59, TR19 and TR59. Fragments of the expected size for all markers were obtained for samples, for which the resistan

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Grebennikova, Y. D., E. Y. Bondarkova, and S. A. Surkova. "A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate." Agrarian-And-Food Innovations 13 (March 29, 2021): 89–99. http://dx.doi.org/10.31208/2618-7353-2021-13-89-99.

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Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant "Lavitol" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with

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Dale, ML, and JAG Irwin. "Estimation of inoculum potentials of Phytophthora megasperma f.sp. medicaginis in chickpea fields and the development of a glasshouse resistance assay." Australian Journal of Experimental Agriculture 30, no. 1 (1990): 109. http://dx.doi.org/10.1071/ea9900109.

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A survey of chickpea (Cicer arietirium) fields in south-eastern Queensland revealed that Phytophthom megasperma f. sp. medicaginis (Pmm) was the major cause of root rot in 1988. Eleven sites were each sampled 3 times during the growing season and the levels of infective units of Pmm present in the soil samples collected from each site were determined using a modified baiting technique in combination with Most Probable Number (MPN) analysis. Inoculum potentials of field soils ranged from 0.01 to 10.95 infective units per g dry weight of soil. Pmm was usually not detected by baiting unless soil

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Indore, Navnath S., Mudassir Chaudhry, Digvir S. Jayas, Jitendra Paliwal, and Chithra Karunakaran. "Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage." Foods 13, no. 3 (2024): 433. http://dx.doi.org/10.3390/foods13030433.

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The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA

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Fuentes Choya, Paula, Patricia Combarros-Fuertes, Daniel Abarquero Camino, et al. "Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues." Foods 12, no. 4 (2023): 902. http://dx.doi.org/10.3390/foods12040902.

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Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as

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Al-Saady, N. A., A. M. Al-Subhi, A. Al-Nabhani, and A. J. Khan. "First Report of a Group 16SrII Phytoplasma Infecting Chickpea in Oman." Plant Disease 90, no. 7 (2006): 973. http://dx.doi.org/10.1094/pd-90-0973c.

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Chickpea (Cicer arietinum), locally known as “Dungo”, is grown for legume and animal feed mainly in the interior region of Oman. During February 2006, survey samples of chickpea leaves from plants showing yellows disease symptoms that included phyllody and little leaf were collected from the Nizwa Region (175 km south of Muscat). Total nucleic acid was extracted from asymptomatic and symptomatic chickpea leaves using a cetyltrimethylammoniumbromide method with modifications (3). All leaf samples from eight symptomatic plants consistently tested positive using a polymerase chain reaction assay

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Larsen, Richard C., Robert E. Klein, and Walter J. Kaiser. "Alfalfa, a non-host of pea enation mosaic virus in Washington State." Canadian Journal of Plant Science 76, no. 3 (1996): 521–24. http://dx.doi.org/10.4141/cjps96-095.

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Extensive surveys were conducted in Washington State during a 6-yr period between 1988 and 1994 in an attempt to locate reservoirs of pea enation mosaic virus (PEMV). Many of the peas (Pisum sativum L.), chickpeas (Cicer arietinum L.), lentils (Lens culinaris Medic), or faba beans (Vicia faba L.) collected during the survey, and which expressed symptoms of virus infection, tested positive for PEMV when assayed by double antibody sandwich enzyme-linked immunosorbent assay (ELISA). PEMV could not, however, be detected by ELISA in any of 3230 alfalfa samples collected from eight counties in Washi

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Dzhaboeva, Amina, Olesya Byazrova, Victoria Tedtova, Zarina Baeva, and Marina Kokaeva. "The use of chickpea flour in the minced meat products formula." E3S Web of Conferences 262 (2021): 01026. http://dx.doi.org/10.1051/e3sconf/202126201026.

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The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour

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Matkarimov, Farrukh, Oybek Kholliyev, Abdulla Fayzullaev, Oygul Raulova, Dilafruz Kulmamatova, and Saidmurat Baboev. "INFLUENCE OF MICROBIAL FERTILIZERS ON MORPHOLOGICAL, PHYSIOLOGICAL AND VALUABLE ECONOMIC CHARACTER OF CHICKPEA (CICER ARIETINUM L.)." American Journal of Agriculture and Biomedical Engineering 6, no. 10 (2024): 32–42. http://dx.doi.org/10.37547/tajabe/volume06issue10-06.

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A field experiment was conducted to study the effects of Rhizobium 3 , Rhizobium 9 and PlantaStim microbial fertilizers on the morphological, physiological and valuable economic characters of chickpea (Сicer arietinum L.). All samples treated with microbial fertilizers showed positive results compared to the control variation. Efficiency of Rhizobium 3, among the microbial fertilizers, was higher. In the chickpea samples, treatment with Rhizobium 3 increased the total chlorophyll content by 14.91%, carotenoid content by 20%, plant biomass by 31.39%, grain number by 19.37%, productivity by 27.2

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Kintl, Antonín, Ján Šmeringai, Tomáš Lošák, et al. "The Effect of Soil Heterogeneity on the Content of Macronutrients and Micronutrients in the Chickpea (Cicer arietinum L.)." Soil Systems 8, no. 3 (2024): 75. http://dx.doi.org/10.3390/soilsystems8030075.

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Chickpea (Cicer arietinum L.) is one of the most important legumes currently grown. It is an important source of proteins and nutrients, such as calcium, potassium and iron. As a result, precise crop management is necessary for maximizing its production. The presented study deals with the effect of soil heterogeneity caused by variable contents of macro- and micronutrients on the uptake of nutrients by chickpea. The values measured (contents of macro- and micronutrients in plant samples) indicate that soil heterogeneity is an important factor for the contents of nutrients and soil reactions, w

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Erdogan, Selma Lubabe, and Gulsah Caliskan Koc. "UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE GLUTEN- FREE TARHANA PRODUCTION." Latin American Applied Research - An international journal 52, no. 4 (2022): 393–400. http://dx.doi.org/10.52292/j.laar.2022.938.

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This study aimed to investigate the effect of different legume and cereal flours on the proximate composition, and functional, powder, and sensory properties of the gluten-free tarhana. For this purpose, different legumes and cereal flours such as commercial gluten-free flour, rice flour, chickpea flour, bean flour, and yellow lentil flour were used. The moisture contents of tarhana samples were found to be lower than 10%. Based on the obtained results, it can be stated that the protein and cellulose contents of gluten-free tarhana samples can be significantly increased using rice (75.94% for

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S.G.Hasanova, J.OjagiL.A.Amirov, A.Ch.Mammadov, and L.A.Amirov. "Investigation Of Genetic Diversity Of Chickpea Plants With ISSR And RAPD Markers." Journal of Life Sciences and Biomedicine 68, no. 2 (2013): 37–44. https://doi.org/10.5281/zenodo.7452254.

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Genetic polymorphism of 62 chickpea samples have been studied using 15 ISSR and 30 RAPD markers. The avearge levels of polymorphism for ISSR and RAPD were found to be 98% and 80%, respectively. An average value for the genetic similarity index based on 2 markers was 0.65, the samples of cluster analysis with genetic similarity index within the limits of 0.27 to 1 were divided all genotypes into 12 main clusters. The mean values of Nei’s genetic diversity index (0.85 and 0.73 for RAPD and ISSR markers, respectively) shows, that both markers are effective for identification of chickpea gen

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