Influence of Seed Physical Attributes on Nutritional and Culinary Characteristics of Chickpea

Author: Singh S., Maurya C.L., Kumar N. and Singh B.

Download PDF

Abstract

This study delves into the pivotal role of moisture content in assessing seed viability and shelf life, particularly in chickpea seeds. Alterations in moisture levels influence biometric characteristics, affecting mean diameter and sphericity. Lower moisture content in chickpea varieties extends shelf life, preserving nutritional integrity. The research focuses on analysing moisture content across diverse chickpea genotypes, revealing values spanning 6.14% to 9.09%. AVRODHI demonstrates the highest moisture content (9.09%), while KGD-1814 records the lowest (6.14%). All chickpea genotypes can be stored extensively without degradation. Furthermore, the investigation examines seed weight variations, with GNG-2144 standing out with the highest weight of 30.84 grams per 100 seeds. Significant diversity in seed weight among different varieties/genotypes highlights the potential for robust seed selection through breeding trials. Seed volume and density analyses reveal substantial distinctions among genotypes, with GNG-2144 showcasing the highest volume content and JG-1749 exhibiting the highest seed density. Water absorption and volume expansion properties are thoroughly explored, revealing significant variations among chickpea genotypes. Swelling capacity and index evaluations provide insights into volume expansion potential, highlighting notable variation across genotypes. The comprehensive dataset contributes to a deeper understanding of chickpea genotype attributes, facilitating informed decisions in processing and utilization. The research shows and suggest breeder to select the best variety for biofortification process to increase quality in chickpea seeds.

Keywords

Moisture content, Seed volume, Seed density, Water expansion and volume expansion

Conclusion

In conclusion, this study underscores moisture content's crucial role in chickpea seed viability and shelf life, affecting biometric traits. Lower moisture content extends shelf life and preserves nutrients. Diverse chickpea genotypes exhibit moisture content variation impacting seed quality. Variations in seed weight, with GNG-2144 as the heaviest, highlight breeding potential. Seed volume and density analyses reveal diversity, and water absorption traits impact processing. Swelling capacity insights illuminate volume expansion potential. Hydration capacity findings, notably GNG-2144 high value, offer valuable processing insights. Overall, this study enriches understanding of chickpea genotype traits for enhanced processing, utilization, and breeding strategies.

References

-

How to cite this article

Singh S., Maurya C.L., Kumar N. and Singh B. (2023). Influence of Seed Physical Attributes on Nutritional and Culinary Characteristics of Chickpea. Biological Forum – An International Journal, 15(10): 790-796.