TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS

Year 2021, Volume: 26 Issue: 2, 235 - 243, 27.12.2021

Hamdi Özaktan

https://doi.org/10.17557/tjfc.1018627

Cited By: 10

Abstract

Technological characteristics (dry weight, dry volume, wet weight, wet volume, water absorption capacity, water
absorption index, hydration coefficient, swelling capacity, swelling index, cooking time, number of destructed
seeds after cooking) of 27 chickpea cultivars grown under natural conditions (without the use of
chemical/organic fertilizers) were investigated in this study. Except for water absorption index and hydration
coefficients, effects of cultivars on investigated characteristics were found to be significant. The wet weight, wet
volume and water absorption capacity characteristics on PC1 explained 49.33% of total variation and swelling
capacity, swelling index and unit weight characteristics on PC2 explained 25.79% of total variation (both
explaining 75.12% of total variation). Dry weight had highly significant positive correlations with wet weight
(r=0.9776), wet volume (r=0.9653) and water absorption capacity (r=0.9317). In terms of investigated
characteristics, cultivars were clustered under three groups in scatter plot and dendrogram was composed of
three sub-clusters under two main clusters. 

Keywords

Chickpea, Cooking time, Hydration coefficient, Natural conditions, Technological characteristics

Supporting Institution

Turkish Scientific Research Council (TUBITAK)

Project Number

119O226

Thanks

The author and project team wish to thank to TUBITAK for financial support.

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