Characterization, association and path analysis studies of different cooking quality/ physicochemical parameters in green seeded chickpea genotypes

Abstract

Ninty green chickpea (Cicer arietinum L.) genotypes were evaluated for different cooking quality parameters/physicochemical parameters, like, hydration capacity, swelling capacity, swelling index, seed density, seed volume, seed size or test weight and cooking time. This whole experiment is conducted during 2016-2017 at ARS Kalaburagi, (UAS, Raichur, Karnataka, India). The rage of minimum, maximum and mean value for each cooking quality parameter is calculated. The Analysis of variance (ANOVA) showed mean sum of squares (MSS) for green chickpea genotypes is highly significant for all the cooking quality parameters studied in the present investigation except swelling index and seed density for 100 seed weight. Among seven cooking quality parameters studied, cooking time, hydration capacity, seed volume and swelling capacity revealed significant and positive association, seed density showed non-significant but positive association, whereas seed index revealed negative non-significant association with seed size or test weight(100 g). All the cooking quality parameters revealed positive direct effect on seed size or test weight except seed index at phenotypic level.