Physico-Biochemical Property Evaluation of Certain Promising Varieties of Chickpea (Cicer arietinum L.)
Nand Kumar
Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agriculture & Technology Nawabganj, Kanpur, Uttar Pradesh, India.
Maksud Hasan Shah
Department of Agronomy, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India.
Shreya Mandal
Division of Biochemistry, Indian Agriculture Research Institute (IARI), New Delhi, India.
Shakti Singh *
Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agriculture & Technology Nawabganj, Kanpur, Uttar Pradesh, India.
Anam Khan
Department of Entomology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modi Puram, Meerut, Uttar Pradesh, India.
Barinderjit Singh
Department of Food Science and Technology, I.K. Gujral Punjab Technical University, Kapurthala, Punjab-144601, India.
Laukesh Singh
Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agriculture & Technology Nawabganj, Kanpur, Uttar Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
Chickpea (Cicer arietinum L.), often known as gramme or Bengal gramme, is a self-pollinated leguminous crop with diploid annual (2n = 16 chromosomes) that belongs to the family Leguminosae and subfamily Papilionaceae. During the Rabi season, it is the most significant crop in India. Chickpeas are a high-energy, high protein, and low carbohydrate food. Gram is a grain that is utilised for both human consumption and animal feed. It comes in flour, whole grain, roasted, and cocked varieties. The most common forms consumed by people are salted Dahl or sweet concoctions, as well as green foliage and grain as vegetables. In the Rabi season, 60% of pulses are grown, and 40% in the Kharif season. Chickpeas are high in calories, protein, minerals, vitamins, and fibre that may be useful to one's health. For biochemical characteristics on selected potential genotypes/varieties of chickpea [Cicer arietinum (L)], seeds of chickpea genotypes/varieties were obtained from legume Breeder, Department of Genetics and Plant breeding, CSAUAT, Kanpur. The experiment was planned in the Department's Research Laboratory in order to achieve the goals of their research. Dhal percent, husk percentages, broken dal, percentage loss in processing, protein, test weight, grain yield quintal/ha, were 71.40-82.92g, 7.50-17.74 percent, 2.00-5.60 percent, 20.85-23.95 percent, 21.45-27.70g, 21-30q/ha, respectively. In genotypes K3256, Avrodhi, KGD1296, KGD2021, K3256, K3256 of the varietal trail, lower husk percentage, broken percentage, and processing loss were identified, as well as greater nutritional elements such as protein content also identified.
Keywords: Protein, dhal processing, test weight and yield