Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)

C. Williams, Philip

Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)

Views

0% 0

Downloads

0 0%

Timeless limited access

Date

2006-09-19

Date Issued

1983-05-01

ISI Journal

Impact factor: 2.614 (Year: 2006)

Authors

Citation

Philip C. Williams, Hanni Nakoul, K. B Singh. (19/9/2006). Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L. ). Journal of the Science of Food and Agriculture, 34 (5), pp. 492-496.

Abstract

The time required to cook chickpeas (Cicer arietinum) varies from 55 to over 200 min. Seed weight and volume, swelling index and hydration capacity were found to correlate with cooking time. Correlation coefficients of between 0.65 and 0.75 were found for kabuli‐type (large seed) chickpeas, and coefficients of between 0.78 and 0.87 when desi types (small seed) were included. These relationships enable large numbers of chickpea genotypes to be screened rapidly into long, medium and short cooking time types.