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Title: Differences between easy- and difficult-to-mill chickpea ('Cicer arietinum' L.) genotypes. Part II: Protein, lipid and mineral composition
Contributor(s): Wood, Jennifer A (author); Knights, Edmund J (author); Campbell, Grant M (author); Choct, Mingan  (author)orcid 
Publication Date: 2014
DOI: 10.1002/jsfa.6436
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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.
Publication Type: Journal Article
Source of Publication: Journal of the Science of Food and Agriculture, 94(7), p. 1446-1453
Publisher: John Wiley & Sons Ltd
Place of Publication: United Kingdom
ISSN: 1097-0010
Field of Research (FOR): 070306 Crop and Pasture Nutrition
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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