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Journal articles on the topic 'Chickpea'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 June 2025

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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.

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2

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

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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 wit

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4

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

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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

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6

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,

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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

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8

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 suscept

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9

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.

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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

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10

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

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11

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.

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12

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 w

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13

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 chick

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14

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 moistu

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15

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

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

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16

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

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17

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 chickpea

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18

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) an

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

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

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20

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

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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 applie

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22

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 gr

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23

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 vari

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24

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 lenti

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25

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

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

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26

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 si

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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, co

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28

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). Precipi

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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 r

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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 chick

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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 gen

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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 a

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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 unma

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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 hummu

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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.

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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 fo

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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 stat

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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

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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 carbo

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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 imag

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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 ch

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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),

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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 th

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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

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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

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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 prepar

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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.

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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 spri

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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 emerg

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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 sim

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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 th

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