Vol. 6, Issue 5 (2018)
Correlation among physiochemical and cooking quality traits in kabuli chickpea (Cicer arietinum L.)
Author(s): D Geethanjali, M Sudha Rani and V Jayalakshmi
Abstract: The quality traits viz., seed weight, diameter, volume, protein content, water absorption after soaking, volume expansion after soaking, cooking time for raw seeds and cooking time for soaked seeds of 30 large seeded kabuli chickpea accessions were evaluated in Randomized Block Design having three replications during rabi at 2016-17 at Regional Agricultural Research Station, Nandyal, Andhra Pradesh. Seed weight exhibited positive correlation with all the traits studied viz., seed diameter, 100 grain volume, protein content, water absorption after soaking, volume expansion after soaking, cooking time for soaked seeds and cooking time for raw seeds. Hence, selection based on these traits will be effective for improving seed size. Whereas, cooking time exhibited positive correlation with seed size and indicated that cooking time increased with increase in size of the seed in kabulis.
Pages: 2599-2601 | 311 Views 42 Downloads
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How to cite this article:
D Geethanjali, M Sudha Rani, V Jayalakshmi. Correlation among physiochemical and cooking quality traits in kabuli chickpea (Cicer arietinum L.). Int J Chem Stud 2018;6(5):2599-2601.
