Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.)

The physical and physico-chemical properties of several Kabuli chickpeas
originating from Sicily (South Italy) were determined. Twelve genotypes in all,
including two controls (ILC484, of the ICARDA genebank, and 'Calia', a
traditional Italian cultivar), were analysed. A large variability among genotypes
was ascertained for swelling capacity (coefficient of variation [CV] =27.9%),
swelling index (CV =30.5'1/0) and calcium content (CV =39.3%). The lowest
variability was observed for seed coat (CV =8.6%) and seed weight (CV
=9.6%). Genotype statistically affected all traits, whose mean values
were: seed weight, 0.340k0.03 g; seed coat, 4.47f0.38%; seed volume,
0.292 f 0.04 ml; seed density, 1.18 f 0.1 5 glml; hydration capacity, 0.361 +
0.09 glseed; hydration index, 1.05 f 0.21; swelling capacity, 0.346 k0.10 mll
seed; swelling index, 1.21 k0.37; cooking texture, 2.61 k0.38 kg/cm2; and
calcium, 109.6f 43.1 1 mg1100 g dry weight. Correlation coefficients among
characteristics were also estimated. The genotype '44M33' was found to be
interesting having good seed weight and low seed coat incidence and calcium
content, all important attributes affecting cooking quality.