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1
Kutepova, Inga, Colin D. Rehm, and Samara Joy Friend. "UK Chickpea Consumption Doubled from 2008/09–2018/19." Nutrients 15, no. 22 (November 15, 2023): 4784. http://dx.doi.org/10.3390/nu15224784.
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Background: Only 9% of individuals in the United Kingdom (UK) meet the recommendation for dietary fibre intake. Little is known about chickpea consumption in the UK. Methods: Chickpea intake trends and sociodemographic patterns were analysed using the National Diet and Nutrition Survey Rolling Programme data collected from 2008/09 to 2018/19 among 15,655 individuals ≥1.5 years completing a four-day food diary. Chickpea consumers were identified based on a list of chickpea-containing foods, with the most consumed foods being hummus, boiled chickpeas, chickpea flour, and low/reduced-fat hummus. Micronutrient and food group intakes were compared between chickpea consumers and non-consumers; the Modified Healthy Dietary Score was also assessed, which measures adherence to UK dietary recommendations. Results: Chickpea consumption increased from 6.1% (2008–2012) to 12.3% (2016–2019). Among 1.5–3 years, consumption increased from 5.7% to 13.4%, and among 19–64 years, consumption increased from 7.1% to 14.4%. The percentage of individuals eating chickpeas was higher among individuals with higher incomes and more education. Healthy-weight adults were more likely to consume chickpeas compared to those who were overweight or obese. Compared to both bean and non-bean consumers, chickpea consumers ate significantly more dietary fibre, fruits and vegetables, pulses, nuts, and less red meat and processed meat products. Chickpea consumers also had a higher Modified Healthy Dietary Score. Conclusions: In the UK, chickpea consumption more than doubled from 2008/09 to 2018/19. Chickpea consumers had a higher diet quality than non-consumers.
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Seifu, Muhaba, Lamesgin Yegrem, and Tamirat Kore. "Canning Quality Evaluation of Recently Released Ethiopian Chickpea Varieties." International Journal of Science and Qualitative Analysis 10, no. 2 (October 29, 2024): 39–44. http://dx.doi.org/10.11648/j.ijsqa.20241002.13.
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Chickpea’s protein quality is better than other legumes. it has low levels of anti-nutritional factors and it is rich in some minerals and vitamins (thiamine and niacin). However, dried chickpea is needing prolonged cooking time. Owing to the need for more adequate alternatives to fulfill the demands of chickpea consumers in Ethiopia and other countries, adding value to the food via industrial processing and offering semi-prepared foods of high nutritional quality, sensory value and reduced cooking times is necessary. Hence, the aims of this study were to evaluate canning quality of Ethiopian chickpea varieties. Three kabuli Chickpea types and one desi type were used for this experiment. Three cooking temperatures (70, 80, and 90°C) were used. Cooking time, techno-functional, Canning quality of chickpeas, and Sensory evaluation of canned chickpeas were analyzed. The least significant difference (LSD) between the mean was reported at a significant level, p ≤ 0.05. The result indicates that Arerti variety cooked at 70 and 80°C had a maximum average of PWDWT, seed shape, splits, and degree of clumps. The maximum average of overall acceptability was observed from the Arerti variety followed by the koka variety. Finally, the canning quality evaluation results revealed that Arerti variety was suitable for canning, and has the potential to be used as a raw material for the canning industry.
3
Yanova, Marina, Alina Lar'kina, and Alena Sazonova. "PRODUCTION TECHNOLOGY AND DETERMINATION OF QUALITY INDICATORS OF APPLE AND CARROT MARSHMALLOW ON CHICK-PEA AQUAFABA." Bulletin of KSAU, no. 3 (December 26, 2024): 220–26. https://doi.org/10.36718/1819-4036-2023-3-220-226.
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The purpose of the study is to develop a new type of pastille confectionery product (marshmallow) using carrot puree and chickpea aquafaba. Tasks: development of technology for obtaining aquafaba from chickpeas; development of marshmallow production using carrot and apple puree (50/50 %) based on chickpea aquafaba; assessment of organoleptic and physico-chemical quality indicators; calculation of the nutritional value of the studied marshmallow sample. Objects of study: carrots, aquafaba from chickpeas, marshmallows. Applesauce is enriched with 50 % carrot puree. The egg white was replaced with chickpea aquafaba. A sample of marshmallow with aquafaba from chickpeas (carrot-apple marshmallow 50/50 %) has higher levels of phosphorus (56.29 mg/100 g), magnesium (83.35), sodium (3089), potassium (1518 mg/kg) than in the control sample. It contains a large amount of calcium (99.38 mg/kg), vitamin B3 (2.7218 g/kg). This sample of marshmallow meets the established quality requirements (mass fraction of moisture, acidity, density), according to GOST 6441-2014 Pastile confectionery products, the mass fraction of moisture in pastille confectionery products should not exceed 25 % (18.5 %), and the density should not exceed 0.6 g/cm3 (0.57 g/cm3). According to GOST 6441-96 Pastile confectionery products, the acidity in pastille confectionery products must be at least 0.5 degrees. (3.44 degrees). Replacing the egg white of a chicken egg with chickpea aquafaba will expand the range of pastille confectionery products. These confectionery products of the pastille group can be consumed by that part of the Russian population that has allergic diseases.
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Omaraliyeva, Aigul, Zhanar Botbayeva, Mereke Agedilova, Meruyert Abilova, and Aidana Zhanaidarova. "Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (October 31, 2021): 51–60. http://dx.doi.org/10.15587/1729-4061.2021.241877.
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This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×103 CFU/g, which meets the requirements for sanitary and hygienic safety
5
Smuda, S. S., R. M. Mohamed, and T. G. Abedelmaksoud. "Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach." Food systems 7, no. 3 (October 21, 2024): 363–67. http://dx.doi.org/10.21323/2618-9771-2024-7-3-363-367.
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The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder 10% + CMC1%) and F3 (chickpea flour 87% + carob powder 2% + spinach powder 10% + CMC1%). Physical, chemical, rheological, and sensory characteristics of chickpea pasta were evaluated and compared to semolina flour (CS) as a control. In comparison with conventional wheat pasta, chickpea pasta has a higher content of protein, fiber, and polyphenolic compounds. The results indicated that the incorporation of chickpea as a main ingredient significantly increased the content of protein in the formulations of gluten-free pasta (17.50, 15.05 and 14.88% in F1, F3, and F2, respectively) compared to CS (12.10%). A similar trend was observed for the fiber content (0.45, 1.89, 2.16, and 2.29 in CS, F1, F2, and F3, respectively) and polyphenolic compounds (109.14, 112.14, 141.89, and 178.96 in CS, F1, F2, and F3, respectively). Chickpea pasta demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste. Therefore, this study suggests that chickpeas can serve as an effective substitute for wheat, thereby increasing the availability of healthy options for everyone, particularly for those with celiac disease, obesity, or diabetes.
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Amine, Elbouazaoui, Allal Douira, Maafa Ilyass, and Seid Ahmed. "Integrating Sowing Date with Chickpea Genotypes in Managing Fusarium Wilt in Morocco." Agriculture 12, no. 6 (May 28, 2022): 773. http://dx.doi.org/10.3390/agriculture12060773.
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Fusarium wilt caused by Fusarium oxysporum f.p ciceris (Foc) is a devastating soil-borne disease of the chickpea. The disease causes crop losses in late-planted chickpeas and no available management option currently exists to recommend to farmers. In order to determine the effect of integrating sowing dates with chickpea genotypes on disease parameters and yield, a field experiment was undertaken in naturally infested soil at Merchouch station during 2017–2018 and 2018–2019. The results showed that significant differences were observed among chickpea genotypes for the three disease parameters, and among sowing dates for final disease incidence. For seed yield, only the sowing dates showed significant differences and all interactions between factors were non-significant for all measured parameters. Late sowing showed high values for the three disease parameters. A high seed yield was obtained from early-planted compared to late-planted chickpeas. In conclusion, the integration of early sowing and chickpea genotypes with good levels of resistance can be recommended for farmers to increase chickpea productivity in Morocco.
7
Shcatula, Yurii, and Volodymyr Votyk. "WAYS TO INCREASE YIELD OF CHICKPEAS." Agriculture and Forestry, no. 2 (October 30, 2020): 195–208. http://dx.doi.org/10.37128/2707-5826-2020-2-18.
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The analysis of literary sources showed that interest in chickpeas is increasing, sown areas under this crop are expanding, and technological features for chickpea cultivation are changing. The yield of chickpea seeds to a large extent depends on the biological characteristics of the variety, fertilizers, compliance with the timing and methods of sowing, inoculation of seeds and the like. Much attention should be paid to the system of protection of chickpea agrocenoses from harmful organisms. Weak competition of chickpea plants with weeds is primarily due to the peculiarity of the development of this culture in the early stages, when there is an intensive development of the root system and slow - the aboveground part. In these early stages of their development, chickpea plants are not yet able to fully compete with weeds. The latter, on the contrary, are serious competitors, as they actively use nutrients, moisture and shade plants. High selectivity and herbicidal activity in chickpea crops were shown by soil preparations: Stomp, 33% k.e. (4.0 l / ha); Harness, 90% (1.5–3.0 l / ha); Optima frontier (0.8– 1.0 l / ha). Weed reduction was 85–90% and yield increase was 0.71–0.82 t / ha. Of the post-emergence herbicides in chickpea crops in conditions of mixed weed type, it was advisable to use Pulsar (0.5-0.9 l / ha) and Pivot (0.5-0.8 l / ha). Weed loss was 81.0–82.0% and yield increase was 0.72–0.76 t / ha. When using different herbicides, the yield of chickpea grain was in the range from 1.26 to 1.44 t / ha. The presence of chickpeas in crops leads to severe inhibition, especially in the initial stages of vegetation. The most effective and economically feasible at present is the use of a tank mixture of herbicides Harnes + Gezagard 500 FM (2.0 l/ha + 3.0-4.0 l/ha) which makes it possible to control a wide range of weeds and extend the duration of the protective shield preparations. Chickpea seeds ripen fairly evenly throughout the plant, the beans do not crack or crumble, the plants do not lie down, so when harvested by direct combining there are no problems. The growing season in chickpeas lasts 80-120 days, depending on the variety and growing conditions, so it is harvested in late July or early August after harvesting cereals. The yield of chickpea seeds varies in the range 1.4–2.7 t/ha, and with proper technology and climatic conditions it can be 2.5–3.5 t/ha. Key words: chickpeas, agrocenosis, technology, mineral fertilizers, weeds, herbicides, biological products, productivity.
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Zeitelhofer, Mareen, Rong Zhou, and Carl-Otto Ottosen. "Physiological Responses of Chickpea Genotypes to Cold and Heat Stress in Flowering Stage." Agronomy 12, no. 11 (November 5, 2022): 2755. http://dx.doi.org/10.3390/agronomy12112755.
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Due to climate change, more temperature extremes are expected in the future, potentially endangering agricultural production. Chickpea (Cicer arietinum L.) is an important cool-season food legume grown worldwide; however, cold and heat episodes are major threats in chickpea production that cause considerable yield losses especially at the flowering stage. The aim of this study was to evaluate the physiological performance of contrasting chickpea genotypes during the flowering phase under cold and heat. Four chickpea genotypes (Desi, Eldorado, Acc#2 and Acc#7) with different temperature susceptibilities were treated for 3 days under cold (9/4 °C) and heat (38/33 °C). The results showed that cold stress reduced the maximum quantum efficiency of photosystem II (Fv/Fm) by 5%, net photosynthetic rate (PN) by 74%, and chlorophyll a+b content by 31% on average in all tested genotypes. Up to a 9-fold increase in the amount of starch was found in the leaves of plants under cold stress, indicating that carbohydrates strongly accumulated in chickpeas under cold stress. This helps to maintain the vegetative and generative organs and enable fast recovery. Under heat stress, chickpeas maintained Fv/Fm and PN, although chlorophyll a+b content decreased by 39% on average. Carbohydrates did not accumulate under heat in chickpeas; thereby, a reduction in biomass and reproductive organs took place. Genetic variation in response to cold and heat stress was detected among the tested flowering chickpea genotypes. Desi and Acc#2 were cold-sensitive candidates, and Eldorado was a cold-tolerant candidate, whereas Acc#7 and Acc#2 were heat-sensitive candidates, while Desi and Eldorado were heat-tolerant candidates. This study provides important knowledge on the physiological response of flowering chickpeas under cold and heat stress. This will benefit the identification of stress-tolerant chickpea genotypes to ensure high yields in the future climate.
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Aigul, Omaraliyeva, Botbayeva Zhanar, Agedilova Mereke, Abilova Meruyert, and Zhanaidarova Aidana. "Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (October 31, 2021): 51–60. https://doi.org/10.15587/1729-4061.2021.241877.
Full textAbstract:
This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×10<sup>3</sup> CFU/g, which meets the requirements for sanitary and hygienic safety
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Cun, Zihui. "Identification of New Chickpea Virus and Control of Chickpea Virus Disease." Evidence-Based Complementary and Alternative Medicine 2022 (May 28, 2022): 1–8. http://dx.doi.org/10.1155/2022/6465505.
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Objective. The objective of the study was to discuss the classification, virus characteristics, detection methods, and control measures of chickpea virus, with an aim to provide a theoretical basis for identification of new chickpea virus and control of chickpea virus disease. Methods. The domestic and foreign studies were reviewed, and the virus coat protein or nucleic acid sequence was identified by immunological and molecular diagnostic techniques. Results. There were 14 main types of chickpea viruses attacking, and seven Luteoviridae viruses were reported, namely, chickpea chlorotic stunt virus (CpCSV), bean leafroll virus (BLRV), beet western yellows virus (BWYV), soybean dwarf virus (SbDV), cotton leafroll dwarf virus (CLRDV), cucurbit aphid-borne yellows virus (CABYV), and phasey bean mild yellows virus (PhBMYV). The family Geminiviridae includes chickpea chlorotic dwarf virus (CpCDV), chickpea chlorosis virus (CpCV), chickpea redleaf virus (CpRLV), chickpea yellows virus (CpYV), and mastrevirus. The family Nanoviridae is dominated by the faba bean necrotic yellows virus (FBNYV). The family Bromoviridae includes cucumber mosaic virus (CMV) and alfalfa mosaic virus (AMV). Conclusion. At present, there are mainly 12 types of viruses infecting chickpeas, which are transmitted by leafhoppers or aphids and are associated with symptoms such as yellowing, chlorosis, and stunted pod development, resulting in serious yield loss. Correct use of various molecular diagnostic tools to detect and identify chickpea virus can accurately assess chickpea virus infection and provide a basis for the prevention and treatment of chickpea virus disease.
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Muhialdin, Belal, Nameer Khairullah Mohammed, Hui Jen Cheok, Farouk Abd-Elaziem, and Anis Shobirin Meor Hussin. "Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba." International Food Research Journal 28, no. 3 (June 1, 2021): 547–53. http://dx.doi.org/10.47836/ifrj.28.3.14.
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Aquafaba is obtained by soaking different types of legumes, and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations, on the safety, physicochemical properties, and consumer acceptability of plant-based mayonnaise. The chickpea aquafaba was prepared by soaking chickpea at different durations of 12, 18, and 24 h, and later boiled for 35 min at 120°C. The results demonstrated significantly (p < 0.05) higher TSS (5.89 ± 0.00), viscosity (7.23 ± 0.06), and peptide content (0.463 ± 0.001) in chickpea aquafaba soaked for 24 h. The mayonnaise prepared with 24 h chickpea aquafaba showed improved firmness (129.47 ± 9.64 g) and consistency (860.26 ± 26.52 g/s). The bacterial load was observed to decrease in 24 h chickpea aquafaba mayonnaise (3.857 ± 0.948 log CFU/g), and increased by one-fold in 12 h chickpea aquafaba mayonnaise (4.672 ± 0.588 log CFU/g) after 35 days at 28 ± 2°C. The consumer acceptability evaluation showed no significant difference (p > 0.05) among all the tested attributes with the 24 h aquafaba mayonnaise received the highest score for taste (6.80 ± 1.38). The aquafaba produced from chickpeas soaked for 24 h and boiled for 35 min has high potential for applications in plant-based mayonnaise production to enhance safety and improve physicochemical and consumer acceptability.
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Lawal, Rasheed Tunde, Gboyega Oluwaseun Oyeleke, Wakili Tope Aborisade, Joshua Oluremi Odedeji, Abdul Dimeji Ishola, and Abdulwasiu Temitope Olayiwola. "Comparative Effects of Processing on Nutritional Compositions of Chickpea (Cicer arietinum) Flour, and Resultant Implications on Histology of Albino Rats." Journal of Biochemistry, Microbiology and Biotechnology 12, no. 1 (July 31, 2024): 78–82. http://dx.doi.org/10.54987/jobimb.v12i1.965.
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This research examined the effects of autoclaved, cooked, and uncooked chickpea flour on animals with uncooked chickpea flour, commercial feed, and basal diets serving as comparisons and histological examination. The seeds of Cicer arietinum were sorted, washed, and sun-dried. The 30 kg of chickpeas were milled into powder using a blender. Three (3) 700 g portions of the powder were separated and placed in a sterile container. The fraction of chickpea flour was autoclaved for 15 minutes and cooked for 1 hour. The mineral and vitamin analysis of autoclaved, cooked, and uncooked chickpea flour was carried out using standard analytical methods. Standard procedures were used to prepare the animal tissue. The results showed that odium ranges from 15.90 to 19.19 mg/kg, potassium from 24.40 to 26.10 mg/kg, magnesium from 2.72 to 4.63 mg/kg, calcium from 3.97 to 5.33 mg/kg, and iron from 0.19 to 0.23 mg/kg in terms of mineral composition, while vitamin analysis ranges from vitamin A, 465.71 +9.27 to 1146.75 +5.63 Unit/g, vitamin B, 0.02 + 0.01, to 0.06 + 0.00 mg/g, and vitamin C, 0.15 + 0.00 to 0.25 + 0.00 mg/g. Raw chickpea flour's mineral and vitamin content was lower than that of cooked and autoclaved chickpea flour. Histological examination reveals that the experimental animals given cooked chickpea flour did not experience any changes in liver histoarchitecture. From this study, it could be concluded that animal consumption of cooked chickpeas could be safe, as it had no negative effects on their liver histology.
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Anderson, A., J. A. Baldock, S. L. Rogers, W. Bellotti, and G. Gill. "Influence of chlorsulfuron on rhizobial growth, nodule formation, and nitrogen fixation with chickpea." Australian Journal of Agricultural Research 55, no. 10 (2004): 1059. http://dx.doi.org/10.1071/ar03057.
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Sulfonylurea residues have been found to inhibit the growth of some legume crops and pastures in seasons following application. Negative effects of these herbicides on symbiotic nitrogen fixation by legume crops and pastures have been demonstrated. Reductions in nitrogen fixation may result from a direct effect of the herbicide on rhizobial growth and/or an indirect effect on plant growth. In this study the influence of chlorsulfuron on the growth of chickpea rhizobia [Mesorhizobium ciceri (CC1192)], the growth of chickpea plants, and the extent of nodulation and nitrogen fixation by the chickpea/rhizobia symbiosis were examined. In vitro studies (in yeast mannitol broth and a defined medium) showed that chlorsulfuron applied at double the recommended field application rate did not influence the growth of chickpea rhizobia. An experiment using 14C-labelled chlorsulfuron was conducted to determine if rhizobial cells exposed to chlorsulfuron could deliver the herbicide to the point of root infection and nodule formation. Approximately 1% of the herbicide present in the rhizobial growth medium remained with the cell/inoculum material after rinsing with 1/4 strength Ringer’s solution. This was considered unlikely to affect chickpea growth, nodulation, or nitrogen fixation. A pot experiment was used to define the influence of chlorsulfuron on the growth, nodulation, and nitrogen fixation of chickpeas. The presence of chlorsulfuron in the soil reduced the nodulation and nitrogen fixation of the chickpea plants. Pre-exposing rhizobia to chlorsulfuron before inoculating them into pots with germinating chickpea seeds, reduced the number of nodules formed by 51%. Exposure of chickpeas and chickpea rhizobia to chlorsulfuron can adversely affect the formation and activity of symbiotic nitrogen-fixing nodules, even when only the rhizobial inoculant is exposed briefly to the herbicide.
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Cappelli, Alessio, Mauro Zaninelli, Sirio Cividino, Mattia Fiscella, Enrico Cini, Alessandro Parenti, and Piernicola Masella. "Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition." Applied Sciences 13, no. 19 (October 9, 2023): 11084. http://dx.doi.org/10.3390/app131911084.
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Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture contents (8, 10, and 12%) and three milling speeds (120, 220, and 320 RPM) on operative milling parameters, particle size distribution, and flour composition. Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, flour particle size, and chickpea flour composition. As stone rotational speed increases, flour temperature (∆T), average power, and damaged starch content significantly increases. On the other hand, as moisture content increases, energy consumption and specific milling energy increases, while starch and protein content significantly decrease. The results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In conclusion, milling chickpeas with 10% moisture content at 320 RPM (milling speed) seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition.
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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 a control untreated chickpea sample. Various flour samples were obtained from processed chickpea grain samples in order to prepare gluten-free products. Studies have been carried out to study the morphological structure and granulometric composition of the mercury film on a scanning electron microscope Quanta 200i 3D. The obtained microstructure sections indicate that in the chickpea flour of the MIRAS 07 variety, starch grains are mainly based on amylopectin, and in small amounts amylose, which confirms their high nutritional value. Starch particles of chickpea flour begin to break down with increasing temperature, which is very important in the process of dough production for flour confectionery products. The use of microwave processed chickpea flour in flour and confectionery production is preferable to unprocessed. Heat treatment of grain crops using a microwave can affect the basic biochemical parameters, especially carbohydrates, transforming them into easily digestible forms of starch.
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Matevosyan, L., A. Barbaryan, N. Alichanyan, H. Nersisyan, and A. Gevorgyan. "BIOLOGICAL AND YIELD INDICATORS OF NEW SPRING CHICKEN VARIETIES IN THE CONDITIONS OF ARMENIA." Sciences of Europe, no. 95 (June 24, 2022): 3–5. https://doi.org/10.5281/zenodo.6724296.
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In Armenia, one of the most common leguminous crops is chickpeas. Valuable biological and economic properties of chickpea is a promising crop for the republic. The diverse soil and climatic conditions of individual zones require the production of new highly productive, promising chickpea varieties that are resistant to environmental stress factors and suitable for mechanized harvesting. For this purpose, by the method of individual selection from the world collection of chickpeas, 4 new varieties of spring chickpeas were studied and selected - Lilit, Alina, Sisian and Atsavan, which surpassed the local variety Leninakani-313 in biological and economic properties.
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Boydston, Rick A., Howard Nelson, and Bernardo Chaves-Cordoba. "Tolerance of Chickpeas to Postemergence Broadleaf Herbicides." Weed Technology 32, no. 2 (November 20, 2017): 190–94. http://dx.doi.org/10.1017/wet.2017.99.
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AbstractChickpea producers currently have no POST applied herbicides labeled for broadleaf weed control and rely heavily on PRE herbicides to manage weeds. Severe crop losses from broadleaf weed competition and harvest losses from weeds impeding harvest can occur when PRE herbicides perform poorly. Chickpea tolerance to POST applications of acifluorfen at 0.42 kg ai ha-1 and fomesafen at 0.28 kg ai ha-1 was tested at two sites in 2015. In 2016, both herbicides were tested on chickpeas when applied alone and in combination with pyridate at three sites. Acifluorfen and fomesafen injured chickpeas from 8 to 25% at 1 week after treatment (WAT) and 3 to 8% at 4 WAT in 2015 and from 16 to 40% at 1 WAT and 2 to 36% at 4 WAT in 2016. Pyridate applied POST at 1.00 kg ai ha-1 did not injure chickpeas or reduce yields. When pyridate was tank mixed with either acifluorfen or fomesafen, chickpea injury increased, but chickpeas recovered and yielded similar to nontreated checks or pyridate-treated plots. A low rate of metribuzin at 0.06 kg ai ha-1 tank mixed with pyridate had little impact on chickpea injury or weed control. In 2015, Russian thistle was controlled 100% by acifluorfen and fomesafen at Prosser at 28 DAT and both herbicides controlled the weed only 63% at Wilbur at 25 DAT. In 2016, all herbicide treatments reduced broadleaf weed densities equally ranging from 95 to 100% at Paterson, 50 to 100% at Prosser, and 78 to 98% at Wilbur. Chickpea yield was similar among POST herbicide treatments in all site-years. Acifluorfen, fomesafen, and pyridate have potential to improve control of susceptible broadleaf weeds that escape PRE herbicides chickpea production, but the potential for crop injury with acifluorfen and fomesafen warrant further evaluation.
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Taranova, E. S., E. A. Zenina, A. G. Mel’nikov, T. E. Kryuchkova, E. A. Skorokhodov, and S. V. Ileneva. "Use of chickpea flour in food production." IOP Conference Series: Earth and Environmental Science 845, no. 1 (November 1, 2021): 012120. http://dx.doi.org/10.1088/1755-1315/845/1/012120.
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Abstract Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.
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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, minerals, vitamins. It was found that chickpea flour can be an alternative source of protein, it contains in the vast majority necessary for the full development of the human body calcium, phosphorus, magnesium. On the basis of the performed experimental researches the recipe of cakes with use of industrial samples is developed: chickpea flour of TM "Organic-Eco-Product", cranberries dried of TM "Bakalland", chicken eggs of category C1, granulated sugar of TM "Svoi Liniya", sweet butter 72,6 % TM "Belotserkivske" and baking powder TM "Dr.Oetker". Effective technological parameters and rational ratios of prescription ingredients for creating a cake have been established. Drawings of experimental samples of cupcakes are presented and characterized. The method of scoring has shown that the use of chickpea flour in the technology of confectionery production affects the organoleptic characteristics of the quality of finished products and structural and mechanical properties of the crumb. Consumer surveys and questionnaires were conducted in the city of Dnipro in ATB and Varus supermarkets to determine the general opinion about food. Ukrainians were interviewed: "Do you pay attention to new products that appear on the market?", "How often do you buy pastries in the store?". It was found that 50% of consumers pay attention to new products and 47% buy pastries every day. It is substantiated that the use of the proposed formulation will allow to obtain a new product based on chickpea flour, which will provide people with celiac disease with quality treatment and prevention products.
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S.N. MEENA, L.K. MEENA, S. YADAV, C.K. JADON, U. DHAKAD, MOHAN LAL, H.P. VERMA, V. GUPTA, and P. SINGH. "Chickpea (Cicer arietinum)-based intercropping systems in Rajasthan’s Hadoti region: Productivity and economic viability." Indian Journal of Agronomy 69, no. 1 (May 5, 2024): 54–60. http://dx.doi.org/10.59797/ija.v69i1.5482.
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A study was carried out during three successive winter (rabi) seasons (2018–19 to 2020–21) at the Agricultural Research Station in Ummedganj, Kota, Rajasthan to determine the productivity and economic viability of intercropping systems based on chickpea (Cicer arietinum L.) in the Hadoti region of Rajasthan. Nine various chickpeabased intercropping systems, viz. Sole chickpea; Sole linseed (Linum usitatissimum L.); Sole coriander (Coriandrum sativum L.); Sole wheat (Triticum aestivum L.); Sole mustard [Brassica juncea (L.) Czern.]; Chickpea + linseed (6:2); Chickpea + coriander (6:2); Chickpea + wheat (6:2); and Chickpea + mustard (6:2) were investigated in a randomized block design (RBD) with three replications. According to combined statistics, the chickpea + mustard intercropping system had the highest chickpea grain yield and equivalent yield (1,865 kg/ha and 2,574 kg/ ha, respectively) when compared to all other intercropping systems. Results of competitive indices revealed that compared to rest of the intercropping system, chickpea + mustard (6:2) recorded significantly higher LER (1.25), MAI (18,462) and SPI (2912 kg/ha), while the lowest land equivalent ratio (LER), monetary advantage index (MAI), system productivity index (SPI) and production efficiency (PE) were recorded in the chickpea + wheat intercropping system. The chickpea + mustard intercropping system yielded values of competition ratio (3.56), aggressivity (-0.05), system profitability index (2912), relative crowding coefficient (13.2), and area time equivalent ratio (1.24), that were sustainable and producible in comparison to other treatments. In terms of economics, compared to all other intercropping and solo crops, the chickpea + mustard intercropping system yielded the chickpea’s most significant net returns (`93,681/ha) and benefit cost (B:C) ratio (3.11). So, for south-eastern Rajasthan, the mustard and chickpea intercropping system is a productive and sustainable system.
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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 (October 8, 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 applied. Feed chickpea samples were determined for chemical profile, energy values, carbohydrate fractions. Subsequently, chickpea samples were incubated in the rumen of dairy cows for degradation kinetics analysis of nutrients. The intestinal digestion of feed chickpea samples was determined using three-step in vitro method with pre-incubation at 16h. Later, protein and carbohydrate related molecular spectral features before and after incubation were performed using vibrational ATR-FTIR molecular spectroscopy. The interactive relationship between processing induced molecular spectral profile changes and nutrient metabolism and availability were studied. The available results showed that varieties and heat processing methods significantly impacted molecular structural, physicochemical, and nutritional characterization of feed chickpeas.
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Zhuk, Mykola, Viacheslav Rudenko, and S. Khodjibekov. "Peculiarities of Chickpea Growing Technology in the Steppe Zone of Ukraine." BIO Web of Conferences 151 (2025): 01011. https://doi.org/10.1051/bioconf/202515101011.
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Chickpea is a valuable food crop. Among legumes, chickpea (Cicer arietinum) occupies a leading position in both quality and quantity of protein, which makes it a valuable food source. Its grain is widely used in human nutrition, especially in countries such as Turkey, Israel and other Middle Eastern countries. Research on chickpea breeding, seed production and cultivation technologies was carried out at the Odessa State Agricultural Research Station of the Institute of Climate-Oriented Agriculture of the National Academy of Agrarian Sciences of Ukraine from 2019 to 2022. These years provide grounds for highlighting a number of pressing issues in the modern vision of crop development. Growing demand and market prices have necessitated an increase in the cultivation area and promotion of chickpeas in the southern regions of Ukraine. Odessa region is a leader in expanding chickpea cultivation in the south of Ukraine. Several well-known farms, such as OOO AgroSvit (Belgorod-Dnestrovsky district, Petrovpavlovka village), KFH Svetlana (Bolgrad district) and others have been steadily growing chickpeas on areas of 400 to 500 hectares for the past ten years, receiving an average of 2.0–2.2 tons per hectare.
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Zhang, Junjie, Jingqi Wang, Cancan Zhu, Raghvendra Pratap Singh, and Wenfeng Chen. "Chickpea: Its Origin, Distribution, Nutrition, Benefits, Breeding, and Symbiotic Relationship with Mesorhizobium Species." Plants 13, no. 3 (February 1, 2024): 429. http://dx.doi.org/10.3390/plants13030429.
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Chickpea (Cicer arietinum L.), encompassing the desi and kabuli varieties, is a beloved pulse crop globally. Its cultivation spans over fifty countries, from the Indian subcontinent and southern Europe to the Middle East, North Africa, the Americas, Australia, and China. With a rich composition of carbohydrates and protein, constituting 80% of its dry seed mass, chickpea is also touted for its numerous health benefits, earning it the title of a ‘functional food’. In the past two decades, research has extensively explored the rhizobial diversity associated with chickpea and its breeding in various countries across Europe, Asia, and Oceania, aiming to understand its impact on the sustainable yield and quality of chickpea crops. To date, four notable species of Mesorhizobium—M. ciceri, M. mediterraneum, M. muleiense, and M. wenxiniae—have been reported, originally isolated from chickpea root nodules. Other species, such as M. amorphae, M. loti, M. tianshanense, M. oportunistum, M. abyssinicae, and M. shonense, have been identified as potential symbionts of chickpea, possibly acquiring symbiotic genes through lateral gene transfer. While M. ciceri and M. mediterraneum are widely distributed and studied across chickpea-growing regions, they remain absent in China, where M. muleiense and M. wenxiniae are the sole rhizobial species associated with chickpea. The geographic distribution of chickpea rhizobia is believed to be influenced by factors such as genetic characteristics, competitiveness, evolutionary adaptation to local soil conditions, and compatibility with native soil microbes. Inoculating chickpea with suitable rhizobial strains is crucial when introducing the crop to new regions lacking indigenous chickpea rhizobia. The introduction of a novel chickpea variety, coupled with the effective use of rhizobia for inoculation, offers the potential not only to boost the yield and seed quality of chickpeas, but also to enhance crop productivity within rotation and intercropped systems involving chickpea and other crops. Consequently, this advancement holds the promise to drive forward the cause of sustainable agriculture on a global scale.
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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 (May 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 lentil were virus infected with 15% of fields having incidence over 50%. In contrast, levels of infection were mostly low in chickpea. Pea seed-borne mosaic virus (PSbMV) followed by cucumber mosaic virus (CMV), both of which are aphid- and seed-borne, were the most abundant viruses in lentils, but also occurred in chickpea. PSbMV incidence was 17% in lentil and 0.1% in chickpea fields, whereas CMV incidence was 1% in lentil and 0.1% in chickpea fields. The other viruses found on both lentil and chickpea were FBNYV, BWYV, chickpea chlorotic dwarf geminivirus, chickpea luteovirus, and alfalfa mosaic alfamovirus. Because of yield losses associated with PSbMV infection, the high levels of infection in lentils are cause for concern. This is the first record of FBNYV and BWYV affecting lentil and chickpea in Pakistan, but their incidence in the fields where they have been detected was low (less than 1%). FBNYV was detected in three of the 33 lentil and two of the 34 chickpea fields surveyed. BWYV was detected in two of the 33 lentil and three of the 34 chickpea fields surveyed. References: (1) A. Franz et al. Ann. Appl. Biol. 128:255, 1996. (2) K. M. Makkouk and A. Comeau. Eur. J. Plant Pathol. 100:71, 1994.
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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. 3) by weight of raw materials. Results. The introduced chickpea flour made it possible to improve the organoleptic qualities of the samples. The replacement of wheat flour with chickpeas reduced the mass fraction of moisture in semi-finished products. The protein content in the experimental semi-finished products increased by an average of 0.6-2.2% compared to the control sample. The energy value of dumplings that do not contain chickpea flour was 240.8 kcal. When 10% chickpea flour was added to the recipe, the energy value of dumplings was 219.7 kcal, compared with the control sample, the indicator decreased by 8.8%. Conclusion. As a result of the conducted research, it can be concluded that the use of chickpea flour in the technology of meat semi-finished products (dumplings) has improved their quality indicators, thereby increasing the biological value of the product.
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Sedláková, Veronika, Pavel Hanáček, Marie Grulichová, Lenka Zablatzká, and Petr Smýkal. "Evaluation of Seed Dormancy, One of the Key Domestication Traits in Chickpea." Agronomy 11, no. 11 (November 12, 2021): 2292. http://dx.doi.org/10.3390/agronomy11112292.
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Legume seed dormancy has been altered during the domestication process, resulting in non-dormant seeds with a testa that is readily permeable for water. Ultimately, this provides fast and uniform germination, in contrast to dormant seeds of the wild progenitor. To date, germination and seed dormancy were studied mostly in relation to two types of cultivated chickpea: kabuli and desi. We studied seed dormancy, from physiological and anatomical perspectives, in chickpea crops and compared cultivated chickpeas to the wild chickpea progenitor and set of recombinant inbred lines (RIL). There was significant difference in the macrosclereid length of parental genotypes. Cultivated chickpea (C. arietinum, ICC4958) had mean of 125 µm, while wild C. reticulatum (PI48977) had a mean of 165 µm. Histochemical staining of the seed coat also showed differences, mainly in terms of Sudan Red detection of lipidic substances. Imbibition and germination were tested and several germination coefficients were calculated. Cultivated chickpea seeds imbibed readily within 24 h, while the germination percentage of wild chickpea at various times was 36% (24 h), 46% (48 h), 60% (72 h) and reached 100% only after 20 days. RIL lines showed a broader distribution. This knowledge will ultimately lead to the identification of the underlying molecular mechanism of seed dormancy in chickpea, as well as allowing comparison to phylogenetically related legumes, such as pea, lentil and faba bean, and could be utilized in chickpea breeding programs.
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Khuram Nawaz Sadozai, Hamad Sikandar Sadozai, Fida Muhamamd Khan, Rizwan Ahmad, and Tajala Ahmed. "Does Urban Consumer Preference Affect Willingness to Pay for Value-added Chickpea Products in Peshawar, Khyber Pakhtunkhwa-Pakistan." Critical Review of Social Sciences Studies 2, no. 2 (November 18, 2024): 767–82. http://dx.doi.org/10.59075/34j29j65.
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The research endeavor was conducted to assess the consumer’s preferences and their willingness to pay for chickpea value added products in the urban region of Peshawar district, Khyber Pakhtunkhwa. We have made an attempt to investigate consumer’s preferences for chickpea consumption, their awareness regarding the value-added products of the chickpea and their willingness to pay a price premium for locally produced chickpea value added products over imported products. For this purpose, Contingent Valuation Survey was undertaken to gather primary data from a random sample of 120 respondents, comprising 110 consumers and 10 high-end stores. The data was analyzed through descriptive statistics, regression analysis and CVM based frequency tables. The results indicate that a majority of the sampled respondents were aware of the chickpea value added products and expressed their willingness to pay a price premium for locally produced value-added chickpea products as compared to imported ones. Around two-third (74%) of the respondents were aware of chickpea value-added products, while one-third (26%) were not aware of them. Moreover, 79.09 percent of the respondents expressed their willingness to pay for locally produced chickpea value-added products and they were willing to pay a considerable amount of price premium (76 PKR), while 20.91 percent were not inclined to prefer the buying of locally produced value added products of chickpea. Regression analysis depicted that respondents’ age, education, households’ expenditure, household size of the consumer and consumers’ awareness of chickpea value added were significant determinants of consumers WTP for the locally produced value-added products of chickpea. Based on these findings the study recommends, policy measures should prioritize supporting local processing industries by providing financial incentives, facilitating infrastructure development, and providing regulatory support. Collaborative efforts with retailers and promotional activities can enhance market access and visibility for value-added chickpea products. The government may also incentivize local processors to supply canned chickpeas domestically.
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Dobrovolskyi, A., O. Kovalenko, L. Andreychenko, and N. Koloyanidi. "Influence of seeding methods on the duration of the growing season and productivity of chickpea varieties." UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE 108, no. 4 (2020): 53–61. http://dx.doi.org/10.31521/2313-092x/2020-4(108)-07.
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Influence of seeding methods on the duration of the growing season and productivity of chickpea varieties The results of experimental research and production testing of mid-season chickpea varieties in conditions of Southern Steppe of Ukraine are presented. The longest growing season – 108–113 days was observed with a wide-row sowing method, and the shortest – with solid sowing crops (101–108 days). Correlation analysis showed a strong positive relationship between the duration of the growing season and the average daily air temperature during the growing season of chickpea (r = 0.89). Precipitation and Sielianinov’s hydrothermal index (r = 0.73 and r = 0.75) had a great influence on the formation of the grain yield of chickpea, and the average daily air temperature (r = 0.80) had an effect on the accumulation of protein in the grain. Keywords: chickpeas, meteorological conditions, growing season, productivity, variety, seeding method.
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Vasina, I. A., and Yu N. Pleskachev. "Effectiveness of use of biological drugs and microelements in the cultivation of chickpeakes in light chestnut soils in the Volgograd region." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 4 (March 20, 2024): 13–23. http://dx.doi.org/10.33920/sel-05-2404-02.
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Chickpeas are widespread in countries with arid climates, where they are sown annually on an area of 10–11 million hectares. The favorable combination of protein, fat, carbohydrates, macro- and microelements, vitamins, and biological active substances in grain make it a complete feed for farm animals and poultry. The purpose of the research was to study the eff ectiveness of the use of biological products and microelements when cultivating chickpeas under the conditions of light chestnut soils in the Volgograd region. In the process of work, two series of experiments were carried out: the fi rst – “Pre-sowing treatment of chickpea seeds with microfertilizers” and the second – “Combined use of growth stimulants and microfertilizers”. The most important conditions for the realization of chickpea productivity, taking into account the biological characteristics of the variety Privo 1 in the soil and climatic conditions of light chestnut soils of the Volgograd region have been identifi ed. In the second experiment, the average lowest economic yield of chickpea variety Privo 1 was formed in the control variant without seed treatment with microelements and growth stimulants and was equal to 1,92 t/ha. The highest economic yield of chickpeas, on average, according to experience, was established in combinations of the growth stimulator HB-101 with boric acid or ammonium molybdate during pre-sowing seed treatment and was equal to 2,59 t/ha, i.e. was 34,9 % higher than in the control variant. It was recommended that under the conditions of the Volgograd region on light chestnut soils when cultivating chickpea variety Privo 1, before sowing, treat chickpea seeds with growth stimulant HB-101 (50 ml/t) in combination with ammonium molybdate (NH4)2MoO4 – (250 g/t) or boric acid H3BO3, B(OH)3 (500 g/t). Sowing should be carried out as early as possible with a seeding rate of 500 thousand viable seeds on 1 ha.
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HUSAIN, H., and N. HUDA-FAUJAN. "QUALITY EVALUATION OF IMITATION CHICKEN NUGGETS FROM GREY OYSTER MUSHROOM STEMS AND CHICKPEA FLOUR." Malaysian Applied Biology 49, no. 3 (October 25, 2020): 61–69. http://dx.doi.org/10.55230/mabjournal.v49i3.1542.
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This study was conducted to evaluate the quality of imitation chicken nuggets or ICNs formulated with grey oyster mushroom stems and chickpea flour. Four formulation of ICNs were prepared with the percentage of mushroom stems to chickpea flour were: A (60%:10%), B (55%:15%), C (50%:20%), and D (45%:25%). A commercial brand of chicken nugget was chosen as control experiment. All nuggets were analysed for nutritional and cooking properties as well as consumer preference. Results found that protein, fat, and carbohydrate contents of all ICNs were significantly lower (p<0.05) than control chicken nugget. However, the moisture, and crude fibre of all ICNs were significantly higher (p<0.05) than control chicken nugget. Results also showed that ICNs were significantly lower (p<0.05) in cooking loss but were significantly higher (p<0.05) in cooking yield and moisture retention than control chicken nugget. Hedonic test found that consumers did significantly prefer (p<0.05) control chicken nugget compared to all ICNs in attributes chicken aroma, texture, juiciness, taste, and overall acceptance as expected. The ICN B which contained 55% of grey oyster mushroom stems and 15% chickpea flour was the most preferred by consumers in term of texture, juiciness, taste, and overall acceptance compared to all ICNs. This findings suggested that grey oyster mushroom stems and chickpea flour have a great potential as alternative ingredients in ICNs formulation.
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Rajput, Shrishtika, Sudhanshu Jain, Sushma Tiwari, R. S. Sikarwar, Niraj Tripathi, Akash Barela, and M. K. Tripathi. "Evaluation of Gene-based Markers against Fusarium Wilt Disease in Chickpea (Cicer Arietinum L.)." Current Journal of Applied Science and Technology 42, no. 6 (March 24, 2023): 26–32. http://dx.doi.org/10.9734/cjast/2023/v42i64074.
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Chickpea is an important legume crop owing to their nutritional worth. Due to the increasing population issue, it is needed to maintain the productivity of chickpeas to fulfill the requirements. At present, the main constraints in chickpea production are the Fusarium wilt disease. Forty genotypes of chickpea (Cicer arietinum L.) including RVG-203 as check variety were screened against Fusarium wilt resistance using six gene-based markers. Out of which five STMS markers showed polymorphism and amplified the alleles linked to resistance and susceptibility to Fusarium wilt disease in chickpea genotypes. The highest polymorphic information content (PIC) value was obtained with STMS Marker TR-29 and the least with STMS Marker TR-19. Based on molecular characterization, the genotypes produced similar allele as produced in the check variety RVG-203 and were identified as sources of resistance against Fusarium wilt. The results obtained in the present study open a window to use these genotypes as donor parents for the development of Fusarium wilt-resistant chickpea varieties through hybridization programs.
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Romînescu, Ramona Carmen, Sylvestre Dossa, Ersilia Alexa, Mariana-Atena Poiana, and Adrian Riviș. "Sensory properties of bakery products obtained by adding chickpea flour and oat fiber." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 2 (June 30, 2024): 123–28. http://dx.doi.org/10.59463/japt.2024.2.06.
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This paper presents the study of the rheological properties of composite flours with functional potential in bakery obtained by replacing wheat flour with chickpea flour and adding fiber from oats. Chickpea flour has been used for the partial substitution of wheat flour in percentages of 10-25%, adding certain percentages of oat fibers (2-5%) to further increase the functional potential. The rheological properties of composite flours were analysed using MIXOLAB system by CHOPIN. The results shown that the higher the quantities of fiber and chickpeas, the lower the stability time of the dough and the stability times obtained for the different flours ranged from 7.97 to 6.55 min. Also, it was suggested that the gradual addition of chickpeas to wheat flour would weaken its protein quality. Even if there are some changes in the rheological behavior of chickpea-based composite flours, the present study indicates the possibility of successfully using this flour in bakery in order to increase the nutritional and functional value of the products.
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Gasiński, Alan, Luis Noguera-Artiaga, and Joanna Kawa-Rygielska. "Influence of Malted Chickpea on the Composition of Volatiles in Hummus." Molecules 30, no. 6 (March 10, 2025): 1231. https://doi.org/10.3390/molecules30061231.
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In recent years, research has shown that malting legume seeds can be a viable modification method; however, very few applications of legume malts are currently available. This research aimed to determine whether using malted chickpeas can significantly impact the volatile composition of the produced hummus, as aroma is one of the crucial factors in the acceptance of food products. Five chickpea malts produced by germination by a different amount of time (24 h, 48 h, 72 h, 96 h, and 120 h) were used as a substrate for the production of hummuses and were compared to the hummus produced from unmalted chickpeas. Hummuses produced from the chickpea malt germinated for 96 h and 120 h were characterized by a higher concentration of most volatiles than the control sample, while the hummuses produced from chickpea malts germinated for 24 h, 48 h, and 72 h were characterized by a lower concentration of volatiles.
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Frankenfeld, Cara L., and Taylor C. Wallace. "Dietary Patterns and Nutritional Status in Relation to Consumption of Chickpeas and Hummus in the U.S. Population." Applied Sciences 10, no. 20 (October 20, 2020): 7341. http://dx.doi.org/10.3390/app10207341.
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Chickpeas, a commonly consumed legume, are the main ingredient in traditional hummus. U.S. dietary guidelines recommend consuming 1–1.5 cups of legumes per week. This study aimed to evaluate temporal changes in hummus and chickpea consumption and describe diet and biomarkers of health in U.S. consumers versus non-consumers. National Health and Nutrition Examination Survey (2005–2016) data were used. Dietary intake was collected using two 24-h recalls; age, gender, and poverty-to-income ratio were adjusted in statistical analyses. The proportion of the population who consumed chickpeas or hummus increased significantly over time. Hummus and chickpea consumers were more likely to obtain recommended legume intake. Consumers had significantly increased intakes of fruits, vegetables, and whole grains and decreased added sugars intakes versus non-consumers. Consumers also had lower concentrations of urinary iodine and higher concentrations of serum 4-pyridoxic acid, total vitamin B6, and red blood cell folate. Adults who consumed chickpeas and hummus were 48% and 62% less likely to have metabolic syndrome, respectively. Consuming chickpeas or hummus may be a practical means of improving diet quality and nutritional status. Future work should evaluate whether chronic disease incidence is reduced by chickpea and hummus consumption through better nutrition or lower metabolic syndrome incidence.
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STEPASYUK, L. M. "Prospects of growing chickpea in Ukraine." Market Relations Development in Ukraine №5(264)2023 98 (July 13, 2023): 51–57. https://doi.org/10.5281/zenodo.8141926.
Full textAbstract:
Relevance of the research topic. Chickpea is a valuable legume and an important food crop. It is characterized by the highest nutritional value among all leguminous crops, a large number of vitamins and other biologically valuable substances, which determines the high demand for its grain. Chickpeas are very popular and are grown in many countries around the world. Its seeds are rich in protein, and the cultivation technology is characterized by unpretentiousness to the conditions of soil fertility and permanent drought resistance. It is the last factor that is more relevant today than ever for the development of domestic agriculture, which is becoming increasingly dependent on changes and fluctuations in climatic conditions. Formulation of the problem. The incentive for growing chickpeas is the higher profitability of niche legume crops compared to traditional ones, growing demand and relatively low competition on the world market. However, chickpeas today can be considered an underestimated crop in Ukraine. Setting the goal and objectives of the research. Analyze trends in chickpea market development in Ukraine. Argue the possibility of obtaining its specific advantages both in the domestic and foreign markets. To justify the main directions of increasing chickpea production and increasing its role in ensuring the country’s food security in the conditions of European integration. Research method or methodology. The article uses the methods of comparative analysis, graphic, system approach, logical generalization, computational and constructive. Presentation of the main material (research results). For farmers, chickpeas can become a marginal crop no less profitable than traditional sunflower and rapeseed, especially under rather unstable climatic conditions and high price volatility of the agricultural market. Field of application of results. The results of the research can be used in the practical activities of modern agricultural enterprises to increase the level of their economic efficiency. Conclusions according to the article. Chickpea is one of the most valuable leguminous agricultural crops, which has a high nutritional value, a good margin and can take a worthy place in crop rotation.
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Yana, Biletska, and Bakirov Myushfik. "IDENTIFICATION OF PROMISING CHICKPEA VARIETIES FOR ENRICHMENT WITH SELEN." Technology audit and production reserves 5, no. 3 (49) (October 31, 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 states, the authors considered it appropriate to use selenium as a micronutrient, namely NaHSeO<sub>3</sub> (1 g – 0.52 μg/g of selenium), which is a synergist of iodine and, in an organic-bound state, can quite efficiently combat iodine-deficient a disease. Scientists, breeders and technologists have not identified varieties of chickpeas with quality indicators, which is the most optimal for the process of germination and fortification. Therefore, the object of research is the chickpea grains of various vegetation periods, early ripening and mid-ripening (95 ... 115 and 115 ... 125 days of ripening, respectively), for the growing period of 2014 ... 2018. The total content of proteins of fats and carbohydrates was studied, mathematically processed and optimized according to criteria such as max amount of protein, min growing period, average content of fats and carbohydrates, at least 100 experimental samples of chickpea grains. It is established that early ripe varieties of chickpeas have an optimal protein content of 19.55%, fats – 15.95%, carbohydrates – 64.5%. Mid-ripening chickpea varieties have 18.7% protein, 15.95% fat and 64.75% carbohydrates. From the conducted experiment it is established that early ripe chickpea varieties are the most promising for enrichment with selenium, since the content of protein is superior to mid-ripening varieties by 0.85%, and ripen 20–25 days earlier in the growing season.</em>
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Abi-Ghanem, Rita, Lynne Carpenter-Boggs, Jeffrey L. Smith, and George J. Vandemark. "Nitrogen Fixation by US and Middle Eastern Chickpeas with Commercial and Wild Middle Eastern Inocula." ISRN Soil Science 2012 (February 29, 2012): 1–5. http://dx.doi.org/10.5402/2012/981842.
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Chickpeas (Cicer arietinum L.) are native to the Middle East (ME) and must be inoculated with symbiotic bacteria (Mesorhizobium ciceri) to fix nitrogen (N) in North American soils. Whether commercial M. ciceri strains are more or less effective than wild strains from ME soils when paired with various chickpea hosts must be elucidated. Wild N-fixing bacterial strains were isolated from ME soils, and their effectiveness was compared against commercial strains on US and ME chickpea varieties. Chickpeas were inoculated with individual strains and grown in chambers for 8 weeks. Plants received 2 mM (15NH4)2 SO4 (5% atom excess) to measure N fixation by isotope dilution. Plant below- and above-ground biomass and proportion of N fixed (PNF) were determined. Commercial and wild ME strains were examined for genetic diversity by sequencing their 16 S rDNA region. The PNF was significantly influenced by inoculant strains and chickpea varieties. Among varieties, Sierra, Troy, and Almaz had the highest PNF of 86.7%, 85.3%, and 85.2%, respectively. Among strains, Jord-M1 contributed to greater PNF (84.7%) compared to Syr-M1 (81.4%). Overall, chickpea varieties had greater effect on PNF than strain selection. These findings support efforts focusing on varietal breeding and strain selection to increase agricultural N fixation.
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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 (August 1, 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 carbohydrate content of ‘Costa 2004’ was 4% greater. Additionally, the chickpeas demonstrated an antioxidant capacity ranging from 319 to 387 µMET/g and total phenol levels exceeding 500 mg/g. Among the protein fractions, globulins represented the highest proportion in both varieties of chickpea, at approximately 8.73 g/100 g (‘Costa 2004’) and 10.42 g/100 g (‘El Patrón’), followed by albumin, at approximately 1.24 g/100 g and 1.47 g/100 g, respectively. The chickpea proteins ranged in molecular weight between 100 and 25 kDa, with particularly strong signals in the albumin and globulin bands. Regarding the amino acid profile, histidine was predominant in both varieties. In conclusion, both varieties of chickpea have high nutritional value and broad potential for technological use in the food industry.
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Saha, Dhritiman, Meetkumar Pareshbhai Mangukia, and Annamalai Manickavasagan. "Real-Time Deployment of MobileNetV3 Model in Edge Computing Devices Using RGB Color Images for Varietal Classification of Chickpea." Applied Sciences 13, no. 13 (July 2, 2023): 7804. http://dx.doi.org/10.3390/app13137804.
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Chickpeas are one of the most widely consumed pulses globally because of their high protein content. The morphological features of chickpea seeds, such as colour and texture, are observable and play a major role in classifying different chickpea varieties. This process is often carried out by human experts, and is time-consuming, inaccurate, and expensive. The objective of the study was to design an automated chickpea classifier using an RGB-colour-image-based model for considering the morphological features of chickpea seed. As part of the data acquisition process, five hundred and fifty images were collected per variety for four varieties of chickpea (CDC-Alma, CDC-Consul, CDC-Cory, and CDC-Orion) using an industrial RGB camera and a mobile phone camera. Three CNN-based models such as NasNet-A (mobile), MobileNetV3 (small), and EfficientNetB0 were evaluated using a transfer-learning-based approach. The classification accuracy was 97%, 99%, and 98% for NasNet-A (mobile), MobileNetV3 (small), and EfficientNetB0 models, respectively. The MobileNetV3 model was used for further deployment on an Android mobile and Raspberry Pi 4 devices based on its higher accuracy and light-weight architecture. The classification accuracy for the four chickpea varieties was 100% while the MobileNetV3 model was deployed on both Android mobile and Raspberry Pi 4 platforms.
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Poberezhna, L. V., and O. M. Bakhmat. "CHARACTERISTICS OF THE GROWTH AND DEVELOPMENT OF THE CHICKPEA VARIETIES DEPENDING ON THE APPLICATION OF MACRO AND MICRO FERTILIZERS." Podilian Bulletin: Agriculture, Engineering, Economics, no. 37 (February 14, 2023): 14–20. http://dx.doi.org/10.37406/2706-9052-2022-2-2.
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The world area of chickpeas is about 12,5 million hectares, 8 million hectares of which are in India. In Ukraine, chickpea crops are located in the steppe and partially in the forest-steppe zone. Chickpeas are undemanding to the soil. It grows well on sandy light loams, as well as on sandy soils, but black soils and gray forest soils are best for it. Therefore, chickpea deserves to be studied in the conditions of the western Forest Steppe. The aim of the work is the scientific justification and development of agrotechnical methods and technological measures of varietal technology of growing chickpeas under the conditions of application of macro and micro fertilizers in the conditions of the western Forest Steppe. Research methods. In the experiments, the following observations, studies, and analyzes were conducted: phenological observations were carried out during certain periods and phenological phases of growth and development of chickpea plants; counting the density of plants of different varieties of chickpeas was processed twice during the growing season on special micro-sites; the height of the plants and the height of attachment of the lower bean were analyzed according to the phases of chickpea growth and development using a measuring ruler. The main results of the study. The results of our research and observations showed that the duration of both individual interphase periods and the entire growing season of common chickpea varieties was determined by the agrometeorological factors of the region, and primarily by the conditions of moisture and the temperature regime of the air and soil. The scientific novelty of the research results. As research has shown, chickpea plants at the initial stages of organogenesis grow rather slowly, and in the interphase period of branching-budification, growth and development are significantly enhanced, as a result of which a significant vegetative mass is formed and internodes are elongated. Conclusions. The use of pre-sowing application of macro fertilizers (N30P20K30) increased the density of sowing by only 6,9%, while the use of Boron (B) and Molybdenum (Mo) – by 8,1–8,5% compared to the control without treatment. When using mineral fertilizers N30 and N30P20K30 before sowing and foliar fertilization with Boron (B) and Molybdenum (Mo) in the phase of intensive growth (phase of budding), the height of plants increased by 6,8–7,2–8,5 cm, or reached, according to the varieties 66,4–66,4–67,8 cm for the seed ripening period.
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Sots, S. М., І. О. Kustov, О. S. Voloshenko, and I. Butsenko. "CHICKPEA: A PROMISING LEGUME CROP FOR THE GRAIN INDUSTRY." Scientific Works 88, no. 2 (December 25, 2024): 40–51. https://doi.org/10.15673/swonaft.v88i2.3033.
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Abstract The cultivation of chickpea seeds covers various climatic zones, allowing its cultivation in many countries. The conducted analysis shows that India is the largest producer of chickpeas in the world, accounting for about 70% of global production. The majority of chickpeas grown in India belong to the desi chickpeas varieties. These varieties are characterized by smaller seeds with a rough seed coat texture and a dark color ranging from light brown to black. As a result, the desi chickpeas varieties is mainly used for preparing traditional dishes such as dal and chickpea flour (besan), which is widely used in Indian cuisine. The kabuli chickpeas varieties, which has larger seeds with smooth, light-colored coats, is primarily grown in Mediterranean countries such as Turkey, Spain, and Italy, as well as in Australia and the USA. These varieties are more suitable for canning and consumption in raw form. The kabuli chickpeas varieties are popular in international markets due to its attractive commercial qualities, including large size and light-colored seeds. At the same time, in Ukraine, over the past few years, the area under chickpea cultivation has increased, in line with global trends, and now covers approximately 10-15 thousand hectares. Annual chickpea production in Ukraine is estimated to be around 20-30 thousand tons, and continues to grow. Chickpea cultivation is actively developing in the southern and central regions of the country, such as Odessa, Mykolaiv, Kherson, and Dnipropetrovsk regions, where climatic conditions favor the successful cultivation of this crop. In the course of analyzing the technological properties, it was determined that for the desi chickpeas varieties the 1000 grain weight usually ranges from 120 to 250 grams, depending on the varieties, growing conditions, and agronomic practices. In contrast, for the kabuli chickpeas varieties, this figure is usually much higher and can reach from 300 to 450 grams. This is due to the larger size of the seeds and their density. The 1000 grain weight is an important parameter during sorting and processing, as larger kabuli chickpeas varieties are easier to clean from the seed coat, reducing processing losses. The test weight of desi chickpeas varieties ranges from 700 to 800 g/l, while for the kabuli chickpeas varieties, it is between 600 and 750 g/l. These differences are explained by the smoother surface and lower density of kabuli chickpeas varieties compared to desi chickpeas varieties, which have a wrinkled coat and a denser structure. The seeds of the desi chickpeas varieties are usually smaller, with an average diameter ranging from 5 to 8 mm, while the kabuli chickpeas varieties are characterized by larger seeds with a diameter ranging from 8 to 12 mm. The height, width, and length of the seeds also vary within these ranges, affecting sorting and processing processes. Geometric parameters determine how convenient it is to process the seed in mechanical operations, such as dehulling, grinding, or packaging. The seeds of the desi chickpeas varieties have an irregular, round-angular shape with a wrinkled surface, which gives them increased mechanical strength and resistance to damage. In contrast, the seeds of the kabuli chickpeas varieties are mostly round or slightly oval, with a smooth or slightly bumpy surface. The uniformity of the desi chickpeas varieties is usually lower due to the uneven sizes of the seeds, which are influenced by genetic characteristics and growing conditions. The kabuli chickpeas varieties has much higher uniformity since it is more often grown under controlled conditions and has more stable size and shape parameters. The desi chickpeas varieties is characterized by higher husk content content due to the presence of a dense and wrinkled seed coat, which can make up to 10-15% of the total seed mass. The kabuli chickpeas varieties has a lower seed coat content, about 5-8%, making it more suitable for dehulling and processing into food products.
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Yegrem, Lamesgen. "Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.)." International Journal of Food Science 2021 (May 13, 2021): 1–10. http://dx.doi.org/10.1155/2021/5570753.
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Chickpeas are a very important legume crop and have an abundant amount of proteins, carbohydrates, lipids, fibers, and mineral contents. Most of the time, breeders were focused on the yield and the disease resistance criteria parameters for releasing new varieties, but not that much attention is given to the nutritional quality and quantity aspect. So the objective of this review mainly focuses on giving some hints for breeders and nutritionists on nutritional profiles and effects of traditional processing of different Ethiopian chickpea varieties which may be used for variety selection for the new variety trial and new product development, respectively. Chickpeas have many bioactive compounds, important vitamins, and minerals. Besides having nutritional benefits, the consumption of chickpeas always requires some processing as they have many antinutritional factors. Various traditional processes such as soaking, cooking or boiling, germination, roasting, fermentation, and dehulling have their own effects on the availability of nutrients. Chickpeas are used to make many Ethiopian traditional chickpea-based food products such as nifro, kollo, shiro, dabo, mitad shiro, ashuk, boklet, kita, genfo, injera, and shimbra-asa by using different processing methods. Chickpeas have several potential health beneficial effects on some of the important human diseases like cardiovascular diseases, type 2 diabetes, digestive diseases, and cancers. This review summarized that different Ethiopian chickpea varieties have significant differences in the nutritional composition profiles between different varieties grown in Ethiopia and are an excellent source of micronutrients and macronutrients.
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Rani, Madhu, Preeti Kaushik, and Sonia Kapoor. "Effect of Seaweed Application on the Growth, Yield and Physiological Parameters in the Intercropping Farming System." Current Agriculture Research Journal 12, no. 1 (April 20, 2024): 170–79. http://dx.doi.org/10.12944/carj.12.1.14.
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The present study demonstrates the application of biostimulants during the cultivation of wheat and chickpeas in intercropping farming. This study examined the effect of seaweed on the increasing amount of nitrogen, yield, and nutrient quality of wheat and chickpeas. In north India, rabi crops were grown for three seasons from 2019 to 2021 in the intercropping farming system. The main crop (wheat) was sown with chickpea (legumes) to enhance the yield of two crops in one season as chickpea also helps in nitrogen fixation in soil. There was a total of 36 rows each of 6 m, of which nine rows each were for wheat and chickpea and the other nine were for one row of wheat and another of chickpea. Results of the study, exhibit the significant effect of the amount of nitrogen which was a maximum of 4.33 mg/kg in intercropping treated with seaweed as compared to intercropping with control 4.23 mg/kg. AE (Agronomic Efficiency) in the intercropping with seaweed treatment was 3.27 kg/kg as compared to 3.23 kg/kg in the control. The yield and harvest index of seaweed with intercropping was higher than intercropping in control with chemical fertilizers like urea. Hence, biostimulants along with intercropping were found to be effective in increasing the yield and nutritional value of crops.
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Srinivas, Bhukya, S. Ameer Basha, B. Vidya Sagar, C. V. Sameer Kumar, and G. Kiran Reddy. "Isolation, Purification and Pathogenicity Assessment of Fusarium oxysporum Schl. f.sp. ciceris Inciting Wilt Disease in Chickpea." International Journal of Economic Plants 11, May, 2 (May 24, 2024): 153–59. http://dx.doi.org/10.23910/2/2024.5298a.
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The present study was conducted during rabi (November–March, 2022–23) at the Department of Plant Pathology and Central Instrumentation Cell, College of Agriculture, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana, India to isolate, purify and pathogenicity assessment of Fusarium oxysporum Schl. f.sp. ciceris inciting wilt disease in chickpea. The pathogen was isolated from infected chickpea and purified, with its cultural and morphological characteristics utilized for identification. The analysis revealed that pathogen grown on potato dextrose agar media exhibited traits consistent with Fusarium oxysporum Schl. f.sp. ciceris, appearing as mycelium colour, texture, pigmentation, type and speed of growth as cultural characteristics and Fusarium oxysporum Schl. f.sp. ciceris as possessing macroconidia, microconidia and chlamydospore as morphological characteristics. Furthermore, a pathogenicity test was conducted on the chickpea cultivar JG-62, cultivated in pots under controlled conditions within a net house was successfully satisfying Koch’s postulates. Because of its great nutritious content, chickpeas have risen to prominence. where it plays a significant role in ensuring food security and sustainability. However, wilt disease in chickpea remains a persistent threat, leading to substantial losses in both quantity and quality. To address this issue the investigation provided valuable insights into understanding the pathogen, thereby contributing to the development of cost-effective solutions for managing wilt disease in chickpea which helps in increasing crop yield to the chickpea growing farmers of Telangana.
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He, Yuanfan, Jiani Xiang, Jie Chen, Sheng Fang, Zili Guo та Xianrui Liang. "Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes". Pharmaceutics 15, № 12 (27 листопада 2023): 2684. http://dx.doi.org/10.3390/pharmaceutics15122684.
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Chickpea isoflavones have diverse pharmacological activities but with low water solubility and bioavailability. In this work, the isoflavone content in chickpeas was first increased by germination, and then the bioaccessibility and bioavailability of isoflavones in chickpea sprout extracts (CSE) were enhanced using β-cyclodextrin (β-CD) inclusion techniques. Firstly, the total content of isoflavones was increased by 182 times through sprouting, and isoflavones were presented mostly in the germ and radicle. Then, the chickpea sprout extract/β-cyclodextrin (CSE/β-CD) inclusion complex was prepared and characterized. The in vitro test showed that the cumulative release of two isoflavones, formononetin (FMN) and biochanin A (BCA), in the CSE/β-CD was significantly increased in a simulated digestive fluid. The in vivo rat pharmacokinetics demonstrated that the inclusion of FMN and BCA by β-CD effectively increased their bioavailability in rat plasma and tissues, especially in the liver. The study provides a feasible strategy for improving the bioavailability of isoflavones from chickpeas and is also beneficial to the utilization of other legume resources.
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Surekha, S., M. M. Dhanoji, M. K. Meena, P. H. Kuchnoor, and Ayyangouda Patil. "A Study about Temperature Induction Response (TIR): Novel Physiological Approach for Thermotolerant Genotypes in Chickpea (Cicer arietinum L.)." International Journal of Environment and Climate Change 13, no. 11 (November 2, 2023): 2106–13. http://dx.doi.org/10.9734/ijecc/2023/v13i113372.
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Pulses have been described as a "poor man's meat and affluent man's vegetable" in India. Chickpea (Cicer arietinum L.) is the third most legume crop grown during rabi season under receding soil moisture. Chickpeas is known to flourish in drought-prone conditions, but it seems to be sensitive to heat stress exceptionally during reproductive development, resulting in considerable yield loss. The performance of chickpeas under heat stress is more variable. It is crucial to develop screening tools to identify thermotolerant chickpea genotypes because of the increase in average global temperatures. In this view, a lab experiment was conducted to standardize the temperature induction response (TIR) protocol for chickpea seeds. The 70 % hydrated seeds were used for the experiment. This technique can be used as a potential tool to identify and select temperature tolerant lines at the seed stage itself from a large population. A set of six chickpea genotypes were screened for intrinsic tolerance using the standardized Thermo Induced Response (TIR) protocol. Among the genotypes JG-14, JG-11 and A-1 showed highest thermo tolerance in terms of higher survival of seeds (germination percentage) and seedlings with less per cent reduction in seedling survival, root and shoot growth. The genotypes with intrinsic heat tolerance can be explored for the development of varieties suitable for late sown conditions in Karnataka where chickpea is prone to terminal heat stress. The results of the study concluded and standardized the sub lethal temperature as 32 ºC to 50 ºC for 5 hours and 30 min, lethal temperature i.e., challenging temperature as 58 ℃ for 3 hours and LD 50 as 52 ℃ for 3 hours at seed level itself.
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Księżak, Jerzy, and Jolanta Bojarszczuk. "The Effect of Cropping Method and Botanical Form on Seed Yielding and Chemical Composition of Chickpeas (Cicer arietinum L.) Grown under Organic System." Agronomy 10, no. 6 (June 4, 2020): 801. http://dx.doi.org/10.3390/agronomy10060801.
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A field study was conducted at the Agricultural Experimental Station in Grabów in Poland between 2017–2018. This study evaluated seed yield and chemical composition of chickpeas (Cicer arietinum L.) under organic conditions, either growing as a sole crop, or with barley (Hordeum vulgare) or oats (Avena sativa L.) as supporting plants. Two chickpea types were included in experiment scheme: kabuli and desi. The experiment was established as a split-plot design with four replicates. The study showed that a higher total seed yields of both forms of chickpeas grown in both pure sowing and with spring cereals was obtained in 2018 than 2017. The higher yield in this study period was the result of a greater number of pods, seeds, and higher weight of the chickpea seed and cereal grains on a plant. Higher yields were noted in chickpeas grown with supporting crops than in sole cropping. Significantly better thousand seed weight of both botanical forms of chickpeas was observed in chickpeas grown in sole cropping than with supporting plants. Regardless of cropping method, the desi form was characterized by higher yields than the kabuli type, and its percentage in seed yields of chickpeas grown with cereals was higher than the kabuli type. The highest seed yields were obtained in chickpeas grown with oats. Neither chickpea type had a significant effect on the height of cereal plant, the number of grains on each plant, the number of producing shoots or thousandgrainweight of the two cereal species. Regardless of cropping method, the highest content of fiber and fat was determined in desi-type seeds, while the highest protein and phosphorus content was characterized kabuli-type seeds.
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Shcatula, Yurii, and Volodymyr Votyk. "CONTROL OF WEEDS IN AGROCENOSIS OF NUTU." Agriculture and Forestry, no. 4 (December 18, 2020): 135–47. http://dx.doi.org/10.37128/2707-5826-2020-4-12.
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Nowadays no herbicide has been approved for use on chickpea crops has been officially registered in Ukraine. Weed control measures are mainly used. However, many years of experience in the use of a number of herbicides in our country and in other countries. In this regard, the effectiveness and selectivity of soil preparations such as Harnes, 90% k.e., and Frontier Optima, 72% k.e. were studied in chickpea crops. These herbicides were applied after sowing chickpeas until the emergence of seedlings. Application of Harness herbicide, 90% k.e., at a rate of 3.0 l / ha in the soil before the emergence of chickpea seedlings leads to a decrease in weed vegetation a month after application of the herbicide to 88% compared to control areas where measures to protect against storms vegetation was not carried out. The regulation of the number of weeds and their harmful effects in chickpea agrophytocenoses to an economically harmless level is an important condition in the technology of its cultivation. The most relevant weed control is at the beginning of the growing season of the crop, since this the chickpea grows very slowly, is in the rosette phase for a long time, and therefore does not withstand competition from weeds. To increase the yield of chickpea seeds, an important place in the technology of growing crops is the use of herbicides and biological products. Inoculation of chickpea seeds with Rizobofitt at a consumption rate of 1 l / t and with a biofungicidal preparation Biopolycide at a consumption rate of 100 ml/t, by introducing a soil herbicide Frontier Optima, 72% k.e., at a consumption rate of 1,2 l/ha, contribute to the reduction of weeds to 91%, and the ability to obtain the yield of chickpea seeds at the level of 2,12 t/ha.
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Bonfil, D. J., and M. J. Pinthus. "Response of Chickpea to Nitrogen, and a Comparison of the Factors Affecting Chickpea Seed Yield with those Affecting Wheat Grain Yield." Experimental Agriculture 31, no. 1 (January 1995): 39–47. http://dx.doi.org/10.1017/s0014479700024996.
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SummaryChickpea yields in Israel are usually considerably lower than wheat yields under comparable conditions. This study aimed to examine the possible yield limiting factors in chickpeas. Increasing the availability of nitrogen during seed development by a pre-sowing application of nitrate or by nitrogen top dressing at the onset of flowering led to an increase in the percentage of nitrogen in the straw but had no significant effect on seed yield. Growth analysis of chickpeas and wheat grown in two adjacent field experiments revealed that during the fruiting period these crops accumulated similar amounts of dry matter. However, the proportion of total wheat dry matter accumulated in the wheat grains was twice the proportion of total chickpea dry matter accumulated in the chickpea seeds. It was concluded that the main intrinisic factor limiting the seed yield of chickpeas is the continuation of vegetative growth during the period of seed development, which reduces the amount of assimilate allocated to the seeds.Los factores restrictivos del rendimiento en el garbanzo
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Solodovnikov, Anatoly Petrovich, Aleksandr Sergeevich Linkov, Nadezhda Petrovna Molchanova, Sergey Anatolyevich Preymak, and Dmitry Vasilievich Suraev. "Influence of microfertilizers on water consumption ratio and yield of chickpea in the Saratov Trans Volga region." Agrarian Scientific Journal, no. 5 (May 26, 2021): 46–49. http://dx.doi.org/10.28983/asj.y2021i5pp46-49.
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The article shows the influence of the main tillage and mineral fertilizers with microelements on the water consumption coefficient and the yield of chickpea grain in the Saratov Trans-Volga region. On average, over three years in chickpea crops, the highest total water consumption was after subsoil tillage - 1240 m3 / ha, which exceeded the control by 64 m3 / ha. Minimal tillage led to an increase in the water consumption coefficient by 533 m3 / t, or 31%. After subsoil tillage it increased by 372 m3 / t, or 22% relative to conventional tillage. Foliar top dressing with microfertilizers in the chickpea branching phase reduced the water consumption ratio by 88–236 m3 / t, which amounted to 4.3–11.4%. A decrease in the depth of the main processing to 10–12 cm led to a 23.5% decrease in the yield of chickpea. Subsoil tillage reduced the yield by 10.3%. Combined soil cultivation did not provide a significant increase in yield relative to control. Foliar feeding of chickpeas in the branching phase with micronutrient fertilizers increases the yield by 5.1–11.9%.