Abstract
A field experiment was conducted at three locations in the southern region of Ethiopia during the 2012 and 2013 cropping seasons to evaluate chickpea cultivars for their response to soil zinc application, including agronomic performance, grain yield, grain zinc concentration, zinc and agronomic efficiency. Fifteen chickpea cultivars were evaluated in a randomized complete block design with three replications at each location and year. The highest number of pods (237) plant−1 was obtained from Butajira local landrace. The cultivar Naatolii produced the highest grain yield (2895 kg·ha−1), while the breeding line FLIP03-53C had the lowest yield (1700 kg·ha−1). The highest zinc concentrations of 47.5, 47.4, and 46.4 mg·kg−1 grain were obtained from the cultivar Arerti, and the two breeding lines FLIP07-27C and FLIP08-60C, respectively. The highest zinc efficiency (88%) was obtained from the Wolayita local landrace, whereas the highest agronomic efficiency of 68.4 kg yield increase kg−1 zinc application was obtained from the cultivar Naatolii. The current research identified chickpea cultivars with high grain zinc concentration, zinc efficiency, agronomic efficiency, and grain yield. The identification of cultivars with high grain zinc concentration allows the use of chickpea as a potential alternative to help to correct zinc deficiency, which is highly prevalent in the population of the region.
Highlights
Chickpea (Cicer arietinum L.) is an important grain legume in the world ranking second after dry bean and constitutes 20% of the world’s pulses production [1]
Grain zinc concentration was not affected by this interaction (Table 1)
The experiment was conducted at three locations (Huletegna Choroko, Jolle Andegna, and Taba) in the Southern Nations Nationalities and Peoples Region of Ethiopia during the growing seasons from August to December of 2012 and 2013
Summary
Chickpea (Cicer arietinum L.) is an important grain legume in the world ranking second after dry bean and constitutes 20% of the world’s pulses production [1]. Chickpea is high in protein, low in fat and sodium, cholesterol free, and is an excellent source of both soluble and insoluble fiber, complex carbohydrates, vitamins, folate, and minerals, especially calcium, phosphorus, iron, zinc, and magnesium [3,4,5]. Ethiopia is the largest producer of chickpea in Africa, accounting for 46% of the continent’s chickpea production during 1994–2006 [6]. In 2011, Ethiopia produced 400,208 tons of chickpea from a total area of 231,300 hectares [7]. In 2012, the chickpea seeded area in Ethiopia increased by hectares from the previous year, totaling 239,500 hectares with the total production of about
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