Variation and relationships among nutritional traits in Sicilian genotypes of chickpea (Cicer arietinum L.)

The chemical composition of several chickpeas originating from Sicily,
compared with the International Center for Agricultural Research in the Dry
Areas genotype "ILC 484" and the Italian cultivar "Calia," was determined.
A large variability was ascertained for crude fiber (coefficient of variation
[CV] = 29.3%), calcium (CV = 39.3%) and tannins (CV = 120.0%). The genotype
statistically affected all nutrient characteristics assessed, whose mean
values were: (1) 100-seed weight 34.0 ± 3.3 g; (2) crude fiber 2.88 ±
0.8 g/100 g; (3) fat 6.0 ± 0.9 g/100 g; (4) total carbohydrates 62.0 ± 1.4 g/
100 g; (5) ash 2.64 ± 0.2 g/100 g; (6) iron 4.50 ± 0.3 mg/100 g; (7) calcium
109.6 ± 43.1 mg/100 g; (8) magnesium 189.4 ± 18.5 mg/100 g; (9) potassium
1318.7 ± 95.6 mg/100 g; and (10) tannins 0.90 ± 1.1 g/100 g. An average
energy value of 379.8 ± 6.2 kcal/100 g was computed. The wide variability
ascertained for some chemical attributes such as crude fiber, tannins and Ca
content, and interesting correlations observed among characteristics, such as
the negative correlation between Fe and tannins or fiber, or the positive
correlation between ash and Fe, suggest the possibility of identifying genotypes
to be used in breeding programs for the improvement of chickpea quality
in Sicily.