Physıcochemıcal Propertıes Of Some Chıckpea Varıetıes (Cıcer Arıetınum L.) Cultıvated In Konya

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Authors

  • Ummahan ÇETİN KARACA
  • Emel ATMACA

Keywords:

Chickpea, quality, physicochemical properties, protein

Abstract

This study was carried out in order to determine the quality characteristics of some chickpeas cultivated in Konya. Eight different types of chickpeas were used in the study (Azkan, Gökçe, Çağatay, Yaşa-05, Işık-05, Arjantin, İspanyol, Meksika). Physicochemical properties of chickpea varieties were based on quality parameters such as thousand grain weight, protein content, cookability, water uptake capacity, hydration coefficient and total defect. Variations were determined in the statistical analyses among the varieties according to the obtained values in terms of thousand grain weight, protein content, cookability, water uptake capacity, hydration coefficient and total defect properties. This variation also significantly affects the growth conditions of the chickpea grains in terms of genetic structure among varieties. The quality parameters in the study showed differences on the varieties. According to the results obtained from the study, the physicochemical characteristics of some chickpeas cultivated in Konya ecology were statistically significant (p<0.01).

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Published

2019-08-09

How to Cite

KARACA, U. ÇETİN, & ATMACA, E. (2019). Physıcochemıcal Propertıes Of Some Chıckpea Varıetıes (Cıcer Arıetınum L.) Cultıvated In Konya. International Journal of Agricultural and Natural Sciences, 1(2), 112–114. Retrieved from https://ijans.org/index.php/ijans/article/view/429

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Section

Research Articles