Black Chickpea Research Articles

Application of Fourier Transform Infrared (FTIR) spectroscopy for the analysis of legume seeds

Legume seeds are highly valued for their rich nutritional profile and many culinary applications, making them essential to human diets in many civilizations worldwide. Legume seeds have lower protein content comparable to that found in animal sources. Legumes have many health benefits, such as improved blood sugar control, weight management, cardiovascular health, and a reduced risk of developing chronic diseases, including diabetes, cancer, and heart conditions. The functional groups in legume seeds such as black chickpea, cowpea, white chickpea, small red bean, and red lentil were analyzed using FTIR spectroscopy combined with principal compound analysis. The findings indicated that five samples had O-H stretching, C-H stretching, and N-H stretching bonds in the wave number range of 2924 cm- 1, which implies the presence of alcohol, carboxylic acid, amine salt, and alkane. The nitro compound having N-O stretching was observed in all samples except white chickpea. All the samples have C-F stretching bonds, representing the presence of fluoro compound in the wave range of 1002- 1115 cm-1, except for red beans. It is worth noting that the properties of red lentils differ significantly from those of black chickpeas and cowpeas, and the properties of cowpeas differ from those of small red beans.

Double layer packaging based on active black chickpea protein isolate electrospun nanofibers and intelligent salep film containing black chickpea peel anthocyanins for seafood products

In this study, a double-layer active and intelligent packaging system was developed based on two main natural macromolecules i.e. protein and carbohydrate with green perspective. Firstly, the salep-based films containing different concentrations (0–8 % w/w) of the inclusion complex of β-cyclodextrin/black chickpea anthocyanins (βCD/BCPA) were produced. The salep film containing 8 % of βCD/BCPA complex was specified as the optimized film sample based on its performance as a color indicator. The electrospinning of black chickpea protein isolate nanofibers (BCPI NFs) containing citral nanoliposomes (NLPs) was done on the optimized salep film. The cross-sectional field emission scanning electron microscopy approved the creation of double-layer structure of the developed film. The study of chemical and crystalline structure, as well as the thermal properties of the film exhibited the physical attachment of BCPI electrospun NFs on salep film. The effectiveness of the developed system was studied in detection of spoilage and increasing the shelf life of seafood products, including shrimp and fish fillet. The performance of the intelligent layer in detection of freshness/spoilage was acceptable for both seafood products. In addition, the active layer of the film controlled the changes of pH, total volatile basic nitrogen, oxidation, and microbial load in samples during storage time.

Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods

The study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpea (BC), and containing three percentages of sunflower seed oil (5%, 10% and 15%). The EFG were then used as fat replacers in the formulation of low-fat brioches. The EFG showed shear thinning behavior, and the EFG containing 15% oil was found to have the highest consistency index. EFG viscosity and viscoelasticity were significantly affected by RL and BC, oil concentration and storage (4 °C for 24 h). EFG made using BC was selected for vegan brioche production due to its lower concentration of undesirable volatile compounds linked to pulse flavor. All the vegan brioches obtained met the criteria for labeling as “low-fat” (Regulation (EC) No 1924/2006). The use of EFG reduced total porosity and pore connectivity but increased hardness and chewiness. The brioche made with EFG containing 15% oil had the lowest levels of hardness and chewiness, and was most similar to the control in its volatile profile and typical brioche odor. These results indicate that EFG containing 15% oil has the potential to replace fat in the production of vegan brioches.

Development a new vegan muffin formulation and evaluation their some quality and sensory characteristics

This study aimed to develop a healthy, vegan muffin that is gluten-free and lactose-free, while maintaining sensory appeal. Black chickpea flour, aquafaba, and almond milk were incorporated into the recipe to achieve this. Various substitutions were tested, including 11.1% (M-1), 16.7% (M-2), and 22.2% (w:w) (M-3) chickpea flour replacements, along with 19.4% almond milk and 11.1% aquafaba, compared to control muffins (M-0) containing wheat flour, cow milk, and chicken egg. Results showed pH values ranging from 6.45 to 6.95 for batter and 6.76 to 7.10 for baked muffins, with dry matter content between 63.71% and 65.54%, and baking loss between 9.76% and 11.81%. Calorie values were highest in M-0 (330.69 kcal/100 g), reduced to 272.83-269.72 kcal/100 g with chickpea flour, aquafaba, and almond milk. Muffin height and volume decreased insignificantly in M-1, M-2, and M-3 compared to reference muffins (p>0.05). The uniformity index, volume, symmetry index, and volume index significantly decreased with chickpea flour addition (p0.05). Overall, this demonstrates the potential to create sensorially pleasing vegan muffins by incorporating ingredients like black chickpea flour, aquafaba, and almond milk.

Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications

ABSTRACT Foods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they are rich in health promoting moieties. The current research was planned to assess the germination-induced modifications in physicochemical and bioactive profile of black chickpea (Cicer arietinum). For this purpose, black chickpeas (desi) were soaked for 12 h and germinated. The germinated black chickpeas were recovered after 24, 48, 72, 96, and 120 h of germination, separately, and their physicochemical and antioxidant profiles were studied. The phytochemical profiling of the germinated black chickpea revealed that germination time significantly influenced the chemical composition of black chickpea. It was observed that the phytochemical contents of the germinated chickpeas increased with an increase in germination time. However, the flavonoids such as rutin, luteolin, kaempferol, and quercetin were decreased, but isorhamnetin was increased as the germination time was extended. Moreover, the antioxidant capacity quantified by DPPH and ABTS activity of germinated chickpeas also increased with an increase in germination time. The highest content of DPPH antioxidant activity was observed at the 72 h of germination, while the highest concentration of ABTS was observed at the fourth day of germination. Conclusively, extended germination for 120 h can negatively influence the phytochemical and antioxidant profile of black chickpea, whereas optimum germination for 72 h was found satisfactory.

A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk

Calcium deficiency is widespread globally, especially in diets with minimal consumption of dairy. It is therefore important to identify plant-based sources of calcium that can make a meaningful contribution to calcium intakes for populations following diets with a minimum supply of dairy products. The best sources of calcium have a high calcium content and bioavailability. Therefore, we evaluated the gross and bioaccessible calcium supplies of 25 plant-based products from 5 food groups considered to be good and important sources of calcium. Bioaccessible calcium was examined using the INFOGEST static digestion model in which isotopically labelled 43Ca was used as a tracer of reagent calcium to improve accuracy of bioaccessibility measurements. The gross calcium content varied widely amongst all the food products, ranging between 7.48 and 959 mg/100 g fresh weight (fw), with approximately 50 % of the products being equivalent to or surpassing the calcium content of skimmed milk. Bioaccessibility of calcium was equally variable, ranging from about 0.1 – 50 %. The lowest bioaccessibility (<10 %) was found in spinach, plant-based beverages, tofu, dried figs and tahini and was attributed to: 1. the high content of oxalate and phytate in some of the products, and 2. the low solubility of tricalcium phosphate which was used for fortification in the plant-based beverages. The remaining products generally had a high bioaccessibility that was similar to, or higher than that of skimmed milk (∼30 %). When both bioaccessibility and recommended serving portions were considered, only 3 products were identified as good sources of calcium, requiring 0.2 – 1.4 servings to equal the bioaccessible supply from skimmed milk. The top three sources of plant-based calcium identified were kale, finger millet and fortified white bread in that order, with kale providing 5 times more bioaccessible calcium than 1 serving of skimmed milk. Moderate sources of calcium where 1.5 – 3 servings was equivalent to 1 serving of skimmed milk included wholemeal bread, some bean varieties (black chickpeas, chickpeas, kidney beans, peas), broccoli, cabbage and almond drink. The rest of the products were either of low calcium content, poor bioaccessibility, and/or not consumed in sufficient quantities to make a significant contribution to daily requirements. White bread was a good source of calcium as it was fortified with calcium carbonate and this suggests that mandatory widescale fortification of staple cereals with this form of calcium should be considered a viable approach to augment dietary calcium intakes in vulnerable populations. Low bioaccessibility of fortified calcium in plant-based beverages, often marketed as good sources of calcium, suggests the need for regulation and for further in vivo studies to validate bioavailability of calcium in these products.

Water absorption of black chickpea using a finite difference method

Water absorption of black chickpea using a finite difference method

DEVELOPMENT OF COST-EFFECTIVE AND NUTRITIOUS SNACK BAR FROM LOCALLY AVAILABLE INGREDIENTS

Background: The development of ready-to-eat meal replacement bars that provide health benefits, such as low-calorie content and increased levels of protein, fiber, and antioxidants, is essential given current consumer trends. Objectives: This project aimed to evaluate the acceptability of a snack bar made with local ingredients. This study aimed to manufacture a snack bar nutritionally enriched with local ingredients such as "roasted black chickpeas", nuts, and underutilized seeds. Methodology: It was an Experimental study. The proximate analysis of the snack bar was performed. At least 30 snack bars were formed, and their sensory qualities were subsequently evaluated by the 40 members of an expert panel using 9 points hedonic scale. Results: The weight of the sample is 40 g and proximate analysis was done. The samples' nutrient content and sensory properties were assessed. According to the proximate analysis report, the snack bar has a dry matter of 83.42%, moisture of 16.58%, crude protein of 16.65%, a crude fiber of 11.72%, ether extract of 31.27%, ash of 3.03%, and nitrogen free extract 37.34%. Conclusion: In conclusion, snack bars can easily be enriched with roasted chickpeas. The proximate analysis of the bar indicated that it was rich in macronutrients. The cost analysis of the bar revealed that by using local ingredients inexpensive healthy snack bars can be produced.

Insights into the non‐targeted metabolomic profile, rheological, functional and structural characteristics of rice bran and pulse protein isolates

SummaryRice bran protein isolates and seven legume protein isolates (moong bean, green pea, white pea, black chickpea and white chickpea, soya bean and lentil) were evaluated for functional, structural and metabolomic properties. Rice bran protein isolates (RBI) had higher solubility, foaming, oil absorption capacity and water absorption capacity but lower denaturing temperature compared to legume proteins. The functionality of proteins isolates impacted significantly with structural characteristics. The β‐sheet, α‐helix, β‐turn and anti‐parallel β‐sheets proportions were evaluated by FTIR. RBI revealed lower molecular weight, less rigid conformational structure and lower proportion of β‐sheet. The evaluation of untargeted metabolomics compounds was determined by ultraperformance liquid chromatography quadruple time‐of‐flight ion mobility mass spectrometry (UHPLC‐QTOF‐IMS), evaluated using PCA and presented as a heatmap. Analysis revealed 46 metabolites including sugars, amino acids, lipids, terpenoid, phenolics, saponins and their derivatives. Significant differences in selected compounds from 126 identified metabolites among protein isolates were observed. This work provides new insights into metabolite distribution among protein isolates and also presents future implementations for applications in food and nutraceuticals.

Development and application of a novel analytical method for the determination of 8 plant sterols/stanols in 22 legumes samples

Phytosterols (PS) are a group of chemical compounds of plant origin, able to reduce blood levels of bad cholesterol and the consequent risk of atherosclerosis. In this study, an HPLC-DAD method was developed for the determination of cholesterol and 7 main PSs (β-sitosterol, campestanol, campesterol, fucosterol, sitostanol, stigmasterol, and stigmastanol) in legumes samples. The method was validated, and satisfactory results were obtained in terms of linearity (0.995 – 0.999), repeatability, LOD, and LOQ. Moreover, compared to standard extraction methods, an innovative extraction process of PS was developed through ultrasound-assisted extraction (UAE) allowing a reduction of extraction time by half while maintaining a high extraction efficiency. The developed PS extraction and analytical methods were applied for the first time to 22 types of legumes (beans, lentils, chickpeas, whole, or dehulled). 6 PS were observed in legumes with levels ranging from 86.4 mg kg−1 (roveja) to 699.9 mg kg−1 (black chickpeas). These results confirm that legumes should be included in the diet as great sources of cholesterol-lowering agents.

Low water supply differentially affects the growth, yield and mineral profile of kabuli and desi chickpeas (Cicer arietinum)

AbstractThe climatic events predicted to increase in intensity and frequency in the near future, including drought, may influence the quality and productivity of several important crops for human nutrition, such as legumes. Herein, two chickpea genotypes (Cicer arietinum) were analysed for their resilience to low water supply: a commercial white chickpea (kabuli) and a traditional black chickpea (desi) with marginal production in occidental countries. Plants were grown under four levels of water supplies (90%, 75%, 50% and 25% of field capacity) and biometric variables (root, shoot, pods and seeds), proxies of plant fitness (water content and oxidative stress) and the seed nutritional profile (protein and mineral concentrations) were analysed at plant maturity. The results show that the water content in shoots and roots decreased with the decrease in water supplies, with kabuli plants generally having higher water content in shoots and desi in roots. The shoot length was significantly higher in kabuli compared to desi, while the root length increased up to 11% in both species with the decrease in water supplies. The root‐to‐shoot ratio was higher in kabuli and increased with the decrease in the water supply, being negatively correlated with the number of pods and seeds per plant. Lipid peroxidation also increased with the decrease in the water supply, having slight positive correlations with plant growth parameters while being negatively correlated with plant productivity. No significant effects of plant genotype and water supply were observed on seed K, Ca and protein, but desi was able to sustain higher P, Mg, Zn, Fe, Mn and B concentrations than kabuli, including at lower water supplies. The results suggest that water stress negatively impacts plant growth and productivity and that the two chickpea genotypes have distinct biomass and water allocation strategies to cope with low water supply. These findings may be useful in strategies for improving the productivity and nutritional profile of chickpea crops under water‐limited conditions.

Determination of the physicomechanical characteristics of black chickpea grains

In this study, some physicomechanical characteristics of black chickpea grains, which have rich content, were investigated. Dimensional and volumetric properties, colour characteristics, and frictional and mechanical properties were examined within the physicomechanical properties of the grains. Compression tests were carried out for the behaviour of black chickpea against mechanical force, both force and deformation characteristics of black chickpea grains were determined, and they were used at three different loading speeds (30 mm min-1, 50 mm min-1, 70 mm min-1). The size dimension, such as width, length, and thickness values, were found as 6.68 mm, 8.85 mm, and 6.26 mm, and the mass was 0.25 g, respectively. The highest $a^*$ and $b^*$, $L^*$ values were determined as 4.31, -0.27, and 18.87, respectively. The values of the static friction coefficient of the black chickpea grains on different friction surfaces (PVC, galvanized sheet, laminate, plywood, and rubber) were observed on the rubber surface with the highest. In the mechanical test results, the highest force value was found on the 50 mm min-1 width (Y-) axis, and the highest hardness value was found on the thickness (Z-) axis at the 30 mm min-1 loading speed.

Green synthesis of Cicer arietinum waste derived silver nanoparticle for antimicrobial and cytotoxicity properties

Transforming inexpensive waste into useful product is gaining attention due to the economic and environmentally friendly approach. The disposal of agricultural waste generated is often a major problem faced by many countries. In this study, silver nanoparticles (AgNPs) are biosynthesised using black chickpea (C. arietinum) peels, an agro-industry waste as reducing and capping agent. The chemical components of C. arietinum aqueous peel extract was analysed using liquid chromatography with tandem mass spectrometry (LCMS/MS). The synthesised C. arietinum AgNPs, was characterised for their physicochemical properties as well as examined for antimicrobial, cytotoxic, and anticancer properties. The particle size distribution was in the size of 47.46 nm. Based on the FT-IR analysis, the functional groups present in the synthesized C. arietinum AgNPs, include alkyl halides (C–Cl), proteins (C–N), and nitro compounds (NO). The AgNPs demonstrated antimicrobial properties against common pathogenic Gram-negative and Gram-positive bacteria. Significant inhibitory zones are observed as follows Escherichia coli (14 ± 0.5 mm), Staphylococcus aureus (13 ± 1 mm), Pseudomonas aeruginosa (13 ± 0.5 mm), and Bacillus cereus (10 ± 0.5 mm). The cytotoxicity of C. arietinum AgNPs was assessed against 3T3-L1 fibroblast cell and MCF-7 cancerous cell lines. The AgNPs exhibited selective cytotoxic effect against cancer cells with the IC50 value 82.016 μg/mL and non-toxic effect in normal fibroblast cells. This study proves that C. arietinum peel AgNPs has good antimicrobial and anticancer properties and has potential to be developed for effectual medical application.

MgO nanoparticles priming promoted the growth of black chickpea

Seed priming with nanoparticles (NPs) has potential to promote crop productivity and agricultural sustainability. However, detailed studies are required to find out the appropriate dose of a particular NPs required that further depends upon the type of test plant. Present study reports the influence of MgO-NPs nanopriming on black chickpea. Black chickpea treated overnight with 10–150 μg/ml NPs showed altered morphology, and variation in antioxidants, protein, and carbohydrate content. The shoot and root length were increased by 171-142 and 217–328% on MgO-NPs priming. MgO-NPs mediated increase in chlorophyll content induced 112 and 15% enhancement in the biomass and carbohydrate levels of chickpea. Further, the protein accumulation was enhanced in chickpea. Increase in carbohydrate content was found to significantly reduce the protein precipitating tannins, and thus increasing protein digestibility and solubility. MgO-NPs priming considerably increased the enzymatic and non-enzymatic antioxidant parameters of chickpea. Hence, a concentration-dependent positive response of MgO-NPs on chickpea growth and biochemical parameters was evident. This study further supports the potential of MgO-NPs as nano-fertilizers for agricultural sustainability and productivity. • Exposure to 10–150 μg/ml MgO NPs induced concentration-dependent enhancement of chickpea growth. • MgO NPs increased shoot-root length, antioxidant potential, carbohydrate, and protein content. • MgO NPs increased chlorophyll, fresh biomass, non-enzymatic and enzymatic antioxidants. • Plant response to MgO NPs needs to be investigated in other crops plants.

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters.

Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus&amp;nbsp;thermophilus (ST), a co-culture of ST with Lactococcus&amp;nbsp;lactis (STLL) and a co-culture of ST with Lactobacillus&amp;nbsp;plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg-1) and low-fat contents (17.12 g kg-1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.

Seed germination studies on Chickpeas, Barley, Mung beans and Wheat with natural biomass and plastic waste derived C-dots.

Agronomical providence of nanoparticles in enhancing food productivity has brought new revolution in agricultural sector. However, the comprehensive ingenuity of their synergetic impact on environment and living flora and fauna is still poorly explored. The current study endeavours to tackle this apprehension by systematically exploring the agronomical paradigm of six different types of C-dots derived from natural biomass and plastic waste on the four different types of seeds viz. black chick peas (Cicer arietinum), barley (Hordeum vulgare), mung beans (Vigna radiata) and wheat (Triticum aestivum) at room temperature. C-dots have displayed a dose responsive effect (250 to 5000 mg/L) on the growth of chosen seeds, including the elongation of root length and coleoptile length. The development of seedlings under atmospheric conditions exhibited excellent physiological stability in presence of synthesized C-dots for all types of seeds with concentrations as high as 3000 mg/L for dry seed. The direct exposure of C-dots resulted in enhanced growth as compared to the water exposure and considered as the most important novel aspect of present work. The developed C-dots provide more nutrient content and easy penetration to the seeds due to their enhanced surface area and very small size. The germination and Vigor index have also been augmented in presence of C-dots after 7 days of exposure. C-dots have affected the chlorophyll content in mung beans as a function of time and concentration. The developed C-dots possess excellent biocompatible behaviour and help in the complete growth of the different types of seeds which suggest their enhanced utilization in the agronomical field. This is one of the detailed studies, which explore the impact of C-dots on widely used food crops with the non-toxic and biocompatible C-dots. The information achieved herein will allow the usage of C-dots as a capable nanopriming agent for the natural germination of seeds.

Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86mg GAE/100g DW) while the BL phenolics decreased from 143.26 to 132.70mg GAE/100g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55mg RE/100g DW). After in vitro GID, moderate levels of flavonoids were detected in the colon (OUT) fractions (144.36 and 104.22mg RE/100g DW for cooked BC and BL, respectively). The highest TAA levels were detected as by CUPRAC assay, in cooked and in vitro GID BC (517.03mg TEAC/100g DW) and BL (604.98mg TEAC/100g DW) samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was the most abundant in BL. BC and BL have unique and superior benefits for health when compared with conventional legumes. The possible interactions between their remaining phenolics and other bioactive components in the colon are promising for their widespread consumption.

Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.

Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals and phytochemicals. In the present study, immature, mature, germinated, fermented and black chickpea flours at a 20% ratio were used in breadmaking to reduce the glycemic index and enhance nutritive value. The effects of chickpea flours on the physical, chemical and textural characteristics, as well as the antioxidant properties and in vitro glycemic index of bread were compared. Compared to the control (100% wheat bread), the inclusion of chickpea flours at a 20% ratio generally showed greater ash, fat and protein contents in bread. The use of immature, germinated and fermented chickpea flours in bread elicited a lower phytic acid concentration than that of bread containing mature and black chickpea flours. On the other hand, the inclusion of immature and germinated chickpea flours presented the highest total phenolic content in bread. Moreover, in vitro glycemic index values of loaves made with chickpea flours were markedly lower (at least 11%) compared to the control. The specific volume values of bread samples formulated with chickpea flours (except for fermented chickpea flour) were similar (P > 0.05) to each other. Bread samples containing immature and germinated chickpea flours exhibited lower hardness and chewiness than those of other samples containing chickpea flours. The findings showed that immature, germinated and black chickpea flours are a good alternative to mature chickpea flour with respect to producing healthy bread. © 2022 Society of Chemical Industry.

Preliminary research on seed yield and nutritional traits of desi chickpea (Cicer arietinum L.) grown in Central Italy in spring sowing

In Italy, chickpea (Cicer arietinum L.) cultivation of the kabuli type is predominant, with local landraces of the desi type, including the Apulian black chickpea, occurring almost exclusively in the south. However, increasing interest in the desi type on the part of farmers and consumers is based on the nutritional properties constituting a niche area in the market health sector. Information pertaining to both field evaluation of desi chickpea in Central Italy and the chemical composition is scarce. Therefore, the aim of this preliminary research was to evaluate the agronomic performance to the agroclimatic environment of Central Italy of thirteen lines of desi chickpea accessions of different origins, as well as the ‘Apulian Black Chickpea’ (ABC). Accessions were sown on March 21 in 2019, without the use of irrigation. The principle qualitative characteristics, namely protein content and raw fiber were determined. Yield was excellent for 57 % of the accessions, some of which exceeded 3.0 t ha-1 with the maximum value of 4.1 t ha-1 recorded for ‘PI598080’ (brown seeds of Indian origin). ‘W617611’ (black seeds of Turkish origin) was the earliest flowering line at 74 days after sowing, permitting this accession to escape the onset of drought and high temperatures. Additional early flowering lines included ‘PI533676’ (black seeds of Ukrainian origin) and ‘PI567850’ (black seeds of Pakistani origin), respectively. Plant structure relating to the average height of the plants (47.0 cm), the height of the first pod (30.8 cm) and the number of branches per plant (2.6) rendered most accessions suitable to combine harvesting, an indispensable prerequisite in the maintenance of an economically sustainable crop. The average protein content was 22.7 % with maximum values exceeding 24 % (‘PI572520’ - black seeds of Syrian origin -, ‘W617614’ - black seeds of Turkish origin - and ‘PI572850’). The fiber content was very heterogeneous ranging from 4.6 % to 12.0 %.The present study provides the basis towards the future introduction of desi chickpea in Central Italy, with the potential for sustainable yield and quality.

Oviposition responses of gravid Aedes aegypti Linn. Mosquitoes (Diptera: Culicidae) to natural organic infusions under laboratory condition

• Organic infusions of Costus igneus , Psidium guajava and Cicer arietinum were prepared. • Infusions were tested for its oviposition attractancy on gravid Ae. aegypti mosquito. • The highest oviposition in choice bioassay was 457.3 ± 22.8 in 15% insulin plant. • The highest oviposition in comparison bioassay was 475.3 ± 10.7 in 15% insulin plant. • These findings could be applied Ae. eagypti mosquito surveillance and control program. The aim of this study was to investigate the effectiveness of different concentrations of three organic infusions as an oviposition attractancy agents of gravid Ae. aegypti mosquito under laboratory condition. Three organic infusions namely, Costus igneus Nak (Insulin plant leaf), Psidium guajava Linn (Guava tree leaf), and Cicer arietinum Linn (Black chickpea) were prepared by fermentation process and bioassays such as choice bioassay and comparison bioassay were performed to assess its oviposition attractiveness. In the choice bioassay, four different concentrations namely, 5%, 10%, 15%, 50% of each infusion was tested with gravid female Ae. aegypti and the oviposition results were compared to the water control. The results showed that the oviposition attractiveness was significantly differed among the different concentrations of three infusions. The highest mean oviposition was observed to be 457.3 ± 22.9 in 15% insulin plant leave infusion and it was 192.6 ± 11.5 in water control (F = 49.64; P = <0.001; OAI = +0.40). The best resulted concentration of the infusions in the choice bioassay was further studied and compared to the positive control (10% hay infusion). The highest mean oviposition was recorded in comparison bioassay was 475.3 ± 10.7 in 15% insulin plant leaf infusion and it was 235.3 ± 9.9 in 10% hay infusion (F = 18.71; P = <0.001; OAI = +0.38). These findings suggest that the insulin plant leaf infusion could be used in ovitraps as an effective organic oviposition attractant in Ae. aegypti mosquito surveillance and control program.