Variability and correlation studies for nutritional and cooking quality traits in chickpea (Cicer arietinumL.)

Abstract

Thirty genotypes of chickpea were studied to find out the variability for seed characters, nutritional components and seed yield. Interrelationships have also been found for these physico-chemical traits and seed yield to help breeders to find suitable strategy for quality improvement in chickpea. “Kabuli” types had highest mean of 100-seed weight (32.62 g), 100-seed volume (25.1 ml), solid dispersion after cooking (21.4%), hydration capacity (0.33 g/seed), hydration index (1.02), swelling capacity (0.32 ml/seed) over “desi” chickpea groups. However, highest seed yield (2038.9 kg/ha) and tryptophan (0.54 g/100 g protein) were recorded in “desi” medium bold group. “Desi” bold (23.7%) and “kabuli” types (23.3%) were on a par in protein content. Correlation analysis revealed that, irrespective of any group, an increase in 100-seed weight reduced cooking time and increased seed volume, hydration capacity, hydration index, swelling capacity and swelling index while an increase in hydration capacity and swelling capacity significantly decreased seed yield in kabuli chickpea. The study revealed significant variation for physico-chemical, nutritional and cooking quality attributes.