Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.)

The physical and physico-chemical properties of several Kabuli chickpeasoriginating from Sicily (South Italy) were determined. Twelve genotypes in all,including two controls (ILC484, of the ICARDA genebank, and 'Calia', atraditional Italian cultivar), were analysed. A large variability among genotypeswas ascertained for swelling capacity (coefficient of variation [CV] =27.9%),swelling index (CV =30.5'1/0) and calcium content (CV =39.3%). The lowestvariability was observed for seed coat (CV =8.6%) and seed weight (CV=9.6%). Genotype statistically affected all traits, whose mean valueswere: seed weight, 0.340k0.03 g; seed coat, 4.47f0.38%; seed volume,0.292 f 0.04 ml; seed density, 1.18 f 0.1 5 glml; hydration capacity, 0.361 +0.09 glseed; hydration index, 1.05 f 0.21; swelling capacity, 0.346 k0.10 mllseed; swelling index, 1.21 k0.37; cooking texture, 2.61 k0.38 kg/cm2; andcalcium, 109.6f 43.1 1 mg1100 g dry weight. Correlation coefficients amongcharacteristics were also estimated. The genotype '44M33' was found to beinteresting having good seed weight and low seed coat incidence and calciumcontent, all important attributes affecting cooking quality.