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Relationship between cooking time and some physical characteristics in chickpeas ( Cicer arietinum L.)
Author(s) -
Williams Philip C.,
Nakoul Hanni,
Singh K. B.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340510
Subject(s) - biology , food science , horticulture , botany
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.