Biochemical and technological qualities of chickpea collection accessions
DOI:
https://doi.org/10.30835/2413-7510.2016.87624Keywords:
chickpea, collection accession, protein content, seed hardnessAbstract
The aim of our study was to assess protein content and technological qualities of different chickpea varieties to use their seeds in food industry.
Materials and methods. The field experiments were carried out in the experimental field of the Plant Breeding and Genetics Institute in 2013–2015. Collection accessions and recommended for cultivation varieties were sown with manual planters on optimum dates; the accounting area was 1 m2, the standard was sown every other 20 rows. The predecessor was winter wheat.
The crop was harvested by hand; each accession was individually threshed on a thresher MPSU – 500 or MZB – 1. Economically valuable traits were evaluated as per "VIR Methodical Instructions for Studying Grain Legumes”. The protein content was estimated by Kjeldahl method; fat content – by Rushkovsky method. Trypsin inhibitor was determined by casein method.
Collection accessions from 28 countries giving good yields and varieties of PBGI-NCSCI (‘Odyssey’, ‘Pamiat’, ‘Triumf’, ‘Budzhak’, and ‘Skаrb’) were taken as the test material.
Results and discussion. Analyzing the results obtained, we can conclude that both cultivation conditions in Odessa region and genetic features of genotypes influenced protein accumulation in chickpea seeds. The genotype effect was significant. High protein content was recorded for NEC 2554 from Afghanistan, CP 60 from India, P 386, P 2080 and Flip 85-18c from India, Iran, and Syria, respectively. Forms with the best productivity will be involved in hybridization.
Conclusion. Considerable genotypic variability in protein content was revealed in collection accessions and proposed for cultivation chickpea varieties.
Seeds of the test forms swelled differently both at room and at elevated temperature. Swelling and hardness were more diverse at elevated temperature.
The experimental data on the biological value and technological qualities make it possible to draw conclusions about the use of different varieties in food industry. For example, varieties 'Pamiat’ and ‘Skarb’, seeds of which swell greatly and are low density after blanching, are more suitable for canned productsReferences
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