Association and variation among cooking quality traits in Kabuli chickpea (Cicer arietinum L.)

Journal of Food Science and Technology

Volumn 33, Issue 5, 1996, Pages 397-402

  Waldia, R S ^a   Singh, V P ^a   Sood, D R ^a   Sardana, P K ^a   Mehla, I S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chickpea; Cooking quality; Genotypes; Kabuli; Physical properties

Indexed keywords

DENSITY (SPECIFIC GRAVITY); GRAVIMETRIC ANALYSIS; SWELLING;

COOKING QUALITY; GENOTYPES; KABULI CHICKPEA; SEED COAT CONTENT; SEED INDEX; SWELLING CAPACITY;

GRAIN (AGRICULTURAL PRODUCT);

EID: 0030232219     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. Badshah A, Ahmed M, Aurangzeb, Bibi N, Mohammad T, Khan I (1987) Relationship between physico-chemical characters and cooking time in chickpea (Cicer arietinum L.). Pakistan J Sci Indus Res 30 (10):795-798
2. Knights EL (1989) Variability for seed coat content in desi chickpea. ICN 20:7-18
3. Kumar J, Singh U (1989) Seed coat thickness in chickpea: Variation and inheritance in desi x kabuli cross. Indian J Gen Plant Breed 49 (2):245-249
4. Muller PM (1967) Cooking quality of pulses. J Sci Food Agric 18:292-295
5. Singh KB (1987) Chickpea Breeding. In: Saxena MC, Singh KB (eds). The Chickpea, C.A.B. International, The International Centre for Agricultural Research in the Dry Areas, Syria, pp127-162
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9. Sood DR, Ram T, Dhindsa KS (1991) Nutritional and cooking evaluation of blackgram (Vigna mungo (L) Hepper). Bull Grain Technol 29:99-103
10. Williams PC, Nakoul H, Singh KB (1983) Relationship between cooking time and some physical characterstics in chickpea (Cicer arietinum L.) J Sci Food Agric 34:492-496
11. Williams PC, Singh U (1987) Nutritional quality and the evaluation of quality in breeding programmes. In: Saxena MC, Singh KB (eds). The Chickpea, C.A.B. International. The International Centre for Agricultural Research in the Dry Areas, Syria, pp 339-350