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

17 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)1437-1445
Number of pages9
JournalJournal of the Science of Food and Agriculture
Issue number7
Early online date18 Nov 2013
Publication statusPublished - May 2014
Externally publishedYes


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