Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes: Part I: Broad chemical composition

Jennifer A. Wood, Edmund J. Knights, Grant M. Campbell, Mingan Choct

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

BACKGROUND: Ease of milling is an important quality trait for chickpeas (Cicer arietinum L.) and involves two separate processes: removal of the seed coat and splitting of cotyledons. Four chickpea genotypes (two desi types, one kabuli type and one interspecific hybrid with 'wild' C. echinospermum parentage) of differing ease of milling were examined to identify associated seed composition differences in the seed coat, cotyledons and their junctions (abaxial and adaxial). RESULTS: Several components in different fractions were associated with ease of milling chickpea seeds: primarily soluble and insoluble non-starch polysaccharides (including pectins) and protein at the seed coat and cotyledon junctions, and the lignin content of the seed coat. CONCLUSION: This study shows that the chemical composition of chickpea does vary with seed type (desi and kabuli) and within desi genotypes in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour.

LanguageEnglish
Pages1437-1445
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume94
Issue number7
Early online date18 Nov 2013
DOIs
Publication statusPublished - May 2014
Externally publishedYes

Fingerprint

Cicer
Cicer arietinum
Seeds
chemical composition
Genotype
cotyledons
genotype
seeds
Cotyledon
chickpeas
parentage
pectins
lignin
polysaccharides
Pectins
seed coat
Lignin
Polysaccharides
proteins

Cite this

@article{3a9c1e7fcf0c4c389e543d747650a7e5,
title = "Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes: Part I: Broad chemical composition",
abstract = "BACKGROUND: Ease of milling is an important quality trait for chickpeas (Cicer arietinum L.) and involves two separate processes: removal of the seed coat and splitting of cotyledons. Four chickpea genotypes (two desi types, one kabuli type and one interspecific hybrid with 'wild' C. echinospermum parentage) of differing ease of milling were examined to identify associated seed composition differences in the seed coat, cotyledons and their junctions (abaxial and adaxial). RESULTS: Several components in different fractions were associated with ease of milling chickpea seeds: primarily soluble and insoluble non-starch polysaccharides (including pectins) and protein at the seed coat and cotyledon junctions, and the lignin content of the seed coat. CONCLUSION: This study shows that the chemical composition of chickpea does vary with seed type (desi and kabuli) and within desi genotypes in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour.",
keywords = "Chemical composition, Cicer arietinum, Cotyledon, Dehulling splitting, Grain legume, Seed coat",
author = "Wood, {Jennifer A.} and Knights, {Edmund J.} and Campbell, {Grant M.} and Mingan Choct",
note = "No full text in Eprints. HN 17/11/2017",
year = "2014",
month = "5",
doi = "10.1002/jsfa.6437",
language = "English",
volume = "94",
pages = "1437--1445",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley and Sons Ltd",
number = "7",

}

Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes : Part I: Broad chemical composition. / Wood, Jennifer A.; Knights, Edmund J.; Campbell, Grant M.; Choct, Mingan.

In: Journal of the Science of Food and Agriculture, Vol. 94, No. 7, 05.2014, p. 1437-1445.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes

T2 - Journal of the Science of Food and Agriculture

AU - Wood, Jennifer A.

AU - Knights, Edmund J.

AU - Campbell, Grant M.

AU - Choct, Mingan

N1 - No full text in Eprints. HN 17/11/2017

PY - 2014/5

Y1 - 2014/5

N2 - BACKGROUND: Ease of milling is an important quality trait for chickpeas (Cicer arietinum L.) and involves two separate processes: removal of the seed coat and splitting of cotyledons. Four chickpea genotypes (two desi types, one kabuli type and one interspecific hybrid with 'wild' C. echinospermum parentage) of differing ease of milling were examined to identify associated seed composition differences in the seed coat, cotyledons and their junctions (abaxial and adaxial). RESULTS: Several components in different fractions were associated with ease of milling chickpea seeds: primarily soluble and insoluble non-starch polysaccharides (including pectins) and protein at the seed coat and cotyledon junctions, and the lignin content of the seed coat. CONCLUSION: This study shows that the chemical composition of chickpea does vary with seed type (desi and kabuli) and within desi genotypes in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour.

AB - BACKGROUND: Ease of milling is an important quality trait for chickpeas (Cicer arietinum L.) and involves two separate processes: removal of the seed coat and splitting of cotyledons. Four chickpea genotypes (two desi types, one kabuli type and one interspecific hybrid with 'wild' C. echinospermum parentage) of differing ease of milling were examined to identify associated seed composition differences in the seed coat, cotyledons and their junctions (abaxial and adaxial). RESULTS: Several components in different fractions were associated with ease of milling chickpea seeds: primarily soluble and insoluble non-starch polysaccharides (including pectins) and protein at the seed coat and cotyledon junctions, and the lignin content of the seed coat. CONCLUSION: This study shows that the chemical composition of chickpea does vary with seed type (desi and kabuli) and within desi genotypes in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour.

KW - Chemical composition

KW - Cicer arietinum

KW - Cotyledon

KW - Dehulling splitting

KW - Grain legume

KW - Seed coat

UR - http://www.scopus.com/inward/record.url?scp=84897958199&partnerID=8YFLogxK

UR - http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6928/abstract

U2 - 10.1002/jsfa.6437

DO - 10.1002/jsfa.6437

M3 - Article

VL - 94

SP - 1437

EP - 1445

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 7

ER -