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Nutritional characterization of Cicer arietinum L. cultivars with respect to morphological and agronomic parameters

Enrica De Falco,Rossella Imperato, Giuseppe Landi, Valeria Nicolais, Anna Lisa Piccinelli, Luca Rastrelli.

Cited by (1)

Abstract
Chickpea (Cicer arietinum L.) is one of the grain legumes more interesting for itsnutritional value and genetic improvement in order to resistance to Aschochyta rabiei, seedsweight and adaptation to mechanical harvesting. The aim of this research was the agronomic andqualitative characterization of 15 cultivars of chickpea. During the cultural cycle resistance andsensitiveness to Aschochyta rabiei were analyzed. At harvesting, grain yield and yieldscomponents were registered. Moreover, proximate composition, fatty acids content andsaturated/unsaturated ratio of grain samples were determined. Cultivars with high 1000 seedsweight showed a more favourable oleic acid content and unsaturated/saturated ratio but those withsmooth seeds had a higher content in linolenic acid. All cultivars showed high values ofpolyunsaturated fatty acids (42.9-56.2%), inferior of monounsaturated (29.5-36.1%) and low ofsaturated (10.0-22.9%). Black chickpea (2.9) had the lowest unsaturated/saturated ratio, while thehighest was noticed for cv. Visir (7.46). Cultivars with small and smooth seeds showed a betterproteins content. These results showed availability of seeds with favourable characteristics usefulfor different utilization. In particular, the cultivars with small and smooth seeds, usually notpreferred by consumers, seem to be interesting for processing in nutritional foods and dietetics.

Key words: Cicer arietinum, dietetics, fatty acids, grain yield, nutritional value, proximate
composition, GC/MS.



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