Uman NUH | today: 04/13/2024

Formation of seed quality of different chickpea varieties

Author(s) Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Красноштан В. І., , ,
Войтовська В.І., , ,
Климович Н.М., , ,
Category The Agronomy
year 2023 issue Issue number 102. Part 1
pages 109-115 index UDK 664.64.016:633.36/.37:631.526.3
DOI 10.32782/2415-8240-2023-102-1-109-115 (Link)
Abstract Goal. To determine the formation of seed quality of different chickpea varieties. Methods. Field, laboratory, chemical, computational and comparative, analysis, statistical. The results. It was established that the ash content in chickpea seeds varied reliably from 3.00 to 4.77 %, fat content from 3.9 to 7.2 %, dietary fiber from 7.0 % to 9.7 %, depending on the variety. The protein content in white-seeded chickpea varieties varied from 17.6 to 29.1 %, and in samples with black seeds – from 19.0 to 27.8 %. Therefore, there is no significant difference between varieties with different seed colors. It should be noted that the highest protein content was obtained from the cultivation of Antey, Budjak and Triumph chickpea varieties – 28.0–29.1 % with white seeds and 27.8 % in the Pegasus variety with black seeds. The integral score for carbohydrates was from 9 to 12 %, and for protein – from 20 to 32 %, depending on the chickpea variety. It was established that the content of vitamin B4 was the highest – 57.6–95.8 mg/100 g of seeds. The content of vitamins B9 and B6 was at the level of 0.10–0.56 mg/100 g of seeds, vitamin B5 – 1.29–1.59 mg/100 g. The content of vitamin E varied from 0.44 to 0.85 mg/ 100 g, and vitamin C – from 2 to 4 mg/100 g. Conclusions. It was established that the quality of chickpea seeds varies significantly depending on the variety. The highest protein content is formed by the Antey, Budjak, Triumf and Pegas varieties – 27.8–29.1 %. The biochemical component does not depend on the color of chickpea seeds. The integral rate of 100 g of chickpea seeds of the varieties Smachny, Dobrobut, Slobozhansky, Antey, Triumf, Pamyat, Budjak, Colorit, Dooen and Pegas for vitamin B9 is 103–141 %, for vitamin B6 it is 32–42, for vitamin B5 it is 26–32, vitamins B2 and B4 – 12–19 %. Antey, Budjak, Triumf and Pegas chickpea varieties form a high protein content and provide the most daily need for vitamins B9, B6, B5, B2 and B4 for the body of an adult. The integral score for vitamins B1, E and C is only 2–7 %.
Key words chickpea, biochemical component, vitamins, integral sugar, variety
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