A study of chickpea (Cicer arietinum L.) seed starch concentration, composition and enzymatic hydrolysis properties
Year: 2010
Type: dissertation
Abstract: Grain quality in chickpea (Cicer arietinum L.) is a major factor affecting its consumption for human nutrition and health benefits.Some of the major factors affecting chickpea grain quality are: seed weight, size, colour, protein, starch and amylose concentration, and amylopectin structure.The objectives of this study were to: 1) determine variation, repeatability and genotype by environment interaction on thousand seed weight, starch, amylose and protein concentration of chickpea cultivars adapted to western Canada; 2) assess variations in global chickpea germplasm for thousand seed weight, seed size, protein, starch and amylose concentrations; and 3) characterize the desi and kabuli type chickpea for starch concentration, composition, and amylopectin structure to study their effect on starch enzymatic hydrolysis.Limited variation was 5.5. Conclusions Chapter 6: General discussion and conclusions6.
Author: A. Frimpong
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2126678275