Department of Agricultural Biochemistry, C S Azad University of Agriculture and Technology, Kanpur-208 002, India.
Studies on cooking and parching quality of 22 chickpea (Cicer arietiunum L.) genotypes/varieties were carried out consecutively for two years. In order to examine the cooking quality, whole grain splits were subjected to normal cooking, cooking with excess water or pressure cooking. The cooked grains were categorized as fully cooked, cooked and partially cooked or uncooked in all the experiments. Genotypes KW 80-3, 2/6, OP 27 and variety Radhey were found to have superior cooking quality as compared to others since they were fully cooked within the specified time during both the years. Palatability test was also conducted. Varieties Avarodhi, KG 850 and genotypes KW 80-3, OP 27 appeared to be superior as compared to others as they were adjudged as very palatable. As regards the parching quality, genotypes KG 12, KG 14, 90039, OP 27 and 41302 appeared to be superior as compared to others on the basis of both percentage of parched grains and weight of the parched grains.
Cicer arietinum L., cooking quality, palatability test, parching quality
