Abstract:

This study was carried out in Van Yüzüncü Yıl University, Faculty of Agriculture, Field Crops Laboratory in 2022. It was aimed to determine the some technological and quality characteristics of 12 registered chickpea (Cicer arietinum L.) cultivars obtained from Agricultural Research Instituties belong to Ministry of Agriculture and Forestry. In the experiment, moisture content in the grain (%), hectoliter weight (kg/hl), dry weight (g), wet weight (g), wet volume (ml), dry volume (ml), water absorption index (%), swelling capacity (ml/grain), swelling index (%) and cooking time (min) were investigated. The obtained data were subjected to analysis of variance according to the Random Plots Trial design and the averages were compared with the LSD test. According to the data obtained from the research; moisture content of the grain, hectoliter weight, dry weight, wet weight, wet volüme, dry volüme, water absorption index, swelling capacity, swelling index and cooking time varied between 8.20-10.50%, 63.07-80.80 kg/hl, 27.40-45.79 g, 60.75-87.87 g, 148-176.27 ml, 73.50-88.50 ml, 0.89-1.11%, 0.25-0.47 ml/grain, 1.92-2.63 % 49-80 min, respectively. Considering the consumer and market preferences, cv.İnci in humidity ratio, cv.Hasanbey in hectoliter weight, cv.Canıtez-87 in dry weight, wet weight and wet volume criteria, cv.Azkan in dry volume, cv.Çağatay in terms of swelling capacity, water absorption index and swelling index values and cooking time was the highest. The lowest values in terms of cooking time were obtained from cv.Hisar.

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