Physico-chemical and hydration quality parameters of desi and kabuli chickpea genotypes

Abstract

Chickpea is a globally consumed legume due to its high content of proteins and functional carbohydrates. Chickpea is considered a specialty crop, meaning that its value depends on market supply and demand, and quality of the product. Thisstudy aims to evaluate export quality parameters in ten desi and kabuli chickpea genotypes grown in a 3-block RCBDfield trial in Argentina, and to determine their commercial value. Results indicated that smaller kabuli grains exhibited a lower hydration capacity. The desi genotype Chañarito Negro UNC contained 1.8–2.1-fold more soluble dietary fiber than the other genotypes. The brown desi-type chickpeas contained 1.7-fold more insoluble dietary fiber than the other genotypes. The canned food industry should consider cultivars, which have a higher water absorption index, as the volumeof product obtained per ton of marketed grain will be greater. Grain analysis through images showed a proportionally direct relationship between area and weight of 100 grains, proving to be a very reliable, faster and effective technique for determining quality. The results allowed us to conclude that each genotype serves distinct food industry needs, highlighting the potential of desi chickpeas to address emerging demands for functional foods and climate-resilient applications.