Chickpea is a food legume crop grown in tropical, sub-tropical and temperate regions. World chickpea production is roughly three times that of lentils. Among pulse crops marketed as human food, world chickpea consumption is second only to dry beans. Turkey, Australia, Syria, Mexico, Argentina and Canada are major chickpea exporters. There are two types of chickpea, namely, the kabuli and the desi. The kabuli type is grown in temperate regions while the desi type chickpea is grown in the semi-arid tropics. Chickpea is valued for its nutritive seeds with high protein and starch content. They are eaten fresh as green vegetables, parched, fried, roasted, and boiled, as snack food, dessert and condiments. The seeds are ground and the flour can be used in soup, dhal and bread. Cooked chickpea is mostly preferred by consumers, especially the kabuli type. In this thesis, the heat and moisture transfer behavior of kabuli chickpea when subjected to cooking at different temperatures was investigated. The thermo-physical properties of chickpea were studied to develop a model to simulate the temperature distribution and moisture absorption in a chickpea seed when cooked in water. The thermo-physical properties determined experimentally were thermal conductivity, specific heat, moisture diffusivity, particle density and moisture content. Thermal diffusivity was calculated using the experimental values of thermal conductivity, specific heat and density. The water absorption in chickpea was determined when the seeds were soaked at different temperatures. It was observed that as the temperature of the soaking medium was increased, the rate of moisture absorption also increased. Soaking was done to enhance the gelatinization process during cooking. Cooking experiments were conducted for boiling temperatures ranging from 70 to 98°C for both soaked and unsoaked seeds. It resulted in the soaked seeds being cooked within 40-50 min, whereas the unsoaked seeds took around 250-300 min to cook. The amount of soluble solids lost during the cooking process is also reported which enables to predict the optimum soaking and cooking temperature. Using linear regression simple models for dependency of thermal conductivity, specific heat, thermal diffusivity and density on temperature and moisture content were developed. The rate of moisture transfer and the center temperature in the seed during cooking was determined experimentally and also simulated with the constant thermal properties found experimentally. The closeness of the simulated and experimental results was proved by appropriate statistical analysis. Based on the results obtained, it can be understood that soaking the chickpea seeds at temperatures ranging from 25 to 40°C for 8 h and cooking it at higher temperatures ranging from 90 to 100°C will improve the quality of the cooked seed with minimum mass loss. This optimum condition saves both energy and time.

The main objective of this research was to investigate possible uses of Western-Canadian grown chickpea (<i>Cicer arietinum</i> L.) in the form of flour, starch and protein isolates in low-fat pork bologna. <p>In the first study, flour, starch and protein isolates from six chickpea cultivars (three Kabuli and three Desi) from two harvests (2005 and 2006) were evaluated for their physico-chemical, functional and thermal properties. Chickpea flour was made by grinding seed to pass through a 0.1mm screen, whereas protein isolates and starch were prepared by a wet milling process. Protein isolates were prepared from chickpea flour (23.2% protein on average) by alkaline extraction (pH 8.0) and isoelectric precipitation (pH 4.3). Protein isolates contained 72.8-85.3% protein; the starch fraction contained 93.0-98.0% starch. On SDS-PAGE, the chickpea flours and protein isolates contained similar polypeptide bands in the range of 30 to 55 kDa, with three major bands at approximately 50-55, 40 and 30 kDa. Least gelation concentration (LGC) for chickpea flours ranged from 6-14%; LGC for chickpea protein isolates ranged from 10-14%. Differential scanning calorimetry (DSC) of chickpea flour slurries revealed two endothermic peaks. One corresponded to starch gelatinization at approximately 64°C, which was slightly higher than for the starch fraction (~60°C). The second broad peak at approximately 96°C corresponded to the denaturation of the globulin protein fraction, which was also slightly higher than for the protein isolates (~91°C). Chickpea flour exhibited nitrogen solubility index values higher than those of chickpea protein isolates and soy and pea protein isolates. Chickpea protein isolates exhibited water holding capacities, oil absorption capacities, emulsion activity indeces and emulsion stability indeces higher than those of the chickpea flours. CDC Xena (Kabuli) and Myles (Desi), in general, most exhibited properties appropriate for meat applications. In the second study, the efficacy of flour, starch and protein from CDC Xena (Kabuli hereafter) and Myles (Desi hereafter) were investigated in low-fat pork bologna (LFPB). Low-fat pork bologna (<5% fat) was prepared by incorporating 2.5 or 5.0% flour, 1.5 or 3.0% protein isolate (protein basis), or 1.0 or 2.0% starch in the formulation. Controls were prepared without any binder, and formulations containing wheat or pea flour, soy or pea protein isolate, potato or pea starch, or extra meat were prepared for comparison. Inclusion of chickpea flour, protein or starch had a positive effect (P<0.05) on the cook yield, expressible moisture and purge of LFPB, and had little effect on colour. Increasing chickpea flour substitution from 2.5 to 5.0% altered the sensory and instrumental textural quality of LFPB significantly (P<0.05). Desi flour at 5.0% showed the highest TPA (texture profile analysis) hardness and chewiness, Allo-Kramer shear values and torsion shear stress. Similarly, LFPB containing chickpea protein isolate (CPI), soy protein isolate (SPI) or pea protein isolate (PPI) (3.0% protein basis) was firmer than either LFPB containing 1.5% protein from CPI, SPI or PPI or the control-I (with the same level of meat protein). Likewise, LFPB formulated with 2.0% Kabuli or Desi starch had higher TPA values than those prepared with pea or potato starch. For most flavour sensory properties, Kabuli and Desi chickpea flour and starch, irrespective of level of incorporation, performed similarly to the control. However, panellists noted more off-flavours with the addition of wheat flour or pea flour at 5.0%. Chickpea protein isolate, SPI or PPI at the 1.5% protein addition level did not alter the flavour properties of LFPB.<p>It was concluded that chickpea flour, starch and protein had potential for utilization as extenders in low-fat meat emulsion systems such as frankfurters and bologna.

The use of herbicides in cropping systems is routine in western Canada as is the practice of rotating crops between cereals, oilseeds and pulse crops. Often, herbicides that are appropriate one year in the crop rotation are not compatible with the following crop. Additionally, certain herbicides are designed to target certain enzyme pathways that can interfere with amino acid synthesis. These pathways also exist in the microbial community, including Rhizobium species. Rhizobia have a unique symbiotic relationship with legumes. In return for a carbon source, rhizobia not only fix atmospheric dinitrogen (N2) for the plant, but also can increase soil N reserves for the following year. With herbicides targeting amino acid synthesis in both plants and microbes, there is a possibility that N2 fixation may be inhibited by the application of certain herbicides.<p> This project was designed to examine possible negative effects of herbicide application on N2 fixation in field pea (Pisum sativum L.) and chickpea (Cicer arietinum L.). The study included field, growth chamber and laboratory experiments in which the effects of pre- and post-emergent herbicides, as well as herbicide residues in soil were examined.<p> In the field experiments, some early season measurements suggested that herbicide application had a negative impact on various growth and N2 fixation parameters. However, as the season progressed, plants recovered from early herbicide damage and N2 fixation ultimately was relatively unaffected. Growth chamber experiments similarly revealed that N2 fixation was largely unaffected by herbicide application when the application rates were relatively low (i.e., at rates intended to simulate partial herbicide breakdown, and thus lower than the recommended field rate). Although, N2 fixation was suppressed where high rates of herbicide (i.e., greater than recommended field rate) were applied, the efficiency of the rhizobia to fix N2, (i.e., the amount of N2 fixed per unit nodule mass), was unaffected. This along with a laboratory experiment which monitored growth of rhizobia in vitro, confirmed that rhizobia were not directly affected by the herbicides used in this study and that overall N2 fixation was not inhibited directly by the application of these herbicides. It was concluded that any negative impact on N2 fixation caused by herbicides used in this study, was related to the impact of the herbicide on crop growth, and was not due to any direct effects of the herbicide on the rhizobia.

Chickpea (Cicer arietinum L.) seed is a potential source of protein ingredients with desirable nutritional and functional properties. Knowledge of molecular characteristics of a food protein is essential before a protein can gain widespread use as a food ingredient. The objectives of this study were to prepare chickpea proteins using different extraction methods and precipitation methods and to investigate molecular characteristics using polyacrylamide gel electrophoresis (PAGE; Native and SDS), reversed phase high performance liquid chromatography (RP-HPLC) and electrospray ionization mass spectrometry (ESI-MS) techniques. Proteins of ground chickpea seed were extracted with sodium hydroxide (NaOH) and with citric acid solutions and precipitated with addition of acid and by cryoprecipitation. The protein contents of the protein preparation ranged from 49% to 97%. The microstructures of chickpea protein isolates examined by scanning electron microscope (SEM) revealed the presence of starch grains in the cryoprecipitates from citric acid extraction but not in isoelectric precipitates. The globulins (legumins and vicilins), glutelins, and albumins from both citric acid and NaOH isolates were characterized by Native-PAGE. The cryoprecipitates contained mainly the globulin-rich proteins. With SDS-PAGE characterization, protein subunits were identified as follows: (i) legumin subunits: MW 40, 39, 26, 23, and 22 kDa, (ii) vicilin subunits: MW 50, 37, 33, 19, and 15 kDa, (iii) glutelin subunits: 58, 55, and 54 kDa, and (iv) albumin subunits: 10 kDa. Separation of fractions of isolated chickpea proteins by RP-HPLC showed that early eluting fractions (Rt 20-30 min) consisted of subunits of MW 6.5-31 kDa (SDS-PAGE). At elution time 30-36 min, the fractions obtained were composed mainly of mixtures of legumin and vicilin subunits (MW 14-45 kDa). The major subunits of chickpea protein fractions from both cryoprecipitates and isoelectric precipitates are legumin basic subunit (MW&sim;23 kDa) and vicilin-rich proteins (MW&sim;19, 17, 15 kDa). ESI-MS analysis of fractions separated by RP-HPLC showed MW ranging between 5.1 and 53.5 kDa. The subunits of MW 35366, 27626, 22864, 20531, 16092, and 15626 Da of fractions from ESI-MS corresponded to MW 35.3, 28.0, 24.1, 20.5, 16.1, and 15.3 kDa identified in SDS-PAGE. These fractions were identified as legumin-rich and vicilin-rich proteins.

Limitations to broadleaf weed management options in chickpea present obstacles for stable production. Even with low weed incidence, chickpea yield can be severely affected, creating need for an integrated weed management system. Due to zero-tillage commonly practiced in Saskatchewan, there is heavy reliance on herbicides. The chickpea breeding program at the Crop Development Centre, University of Saskatchewan, has developed chickpea cultivars with resistance to imidazolinone (IMI) class of herbicides. The objectives of this study were: (i) to examine the reaction of four chickpea cultivars – CDC Luna, CDC Corinne, CDC Alma, and CDC Cory - to imazamox, imazethapyr, and a combination of imazamox and imazethapyr under field conditions; and (ii) to examine cultivar responses to IMI applications at different growth stages: 2-4 node, 5-8 node, and 9-12 node stage. Field experiments were conducted over five site years in Saskatchewan, Canada in 2012 and 2013. For each experiment, visual injury ratings, plant height, node, and internode length were recorded at 7, 14, 21, and 28 days after each herbicide application (DAA). Days to flowering (DTF), days to maturity (DTM), number of primary branches, pods per plant, harvest index, and seed yield were additional measurements for elucidating physiological responses. Conventional cultivars, CDC Luna and CDC Corinne, had moderate to severe visual injury scores compared to resistant cultivars, CDC Alma and CDC Cory, with minimal to no visual injury after IMI treatment. Height stopped increasing and node development slowed for conventional cultivars treated with IMI herbicides. This susceptibility to IMI herbicides was also recognized with a delay in the DTF and DTM. Despite significant negative response, CDC Luna and CDC Corinne were able to recover throughout the field season, resulting in no yield loss from IMI treatments. Resistant cultivars CDC Alma and CDC Cory demonstrated no negative response from IMI herbicide application compared with the untreated controls. Growth, in terms of height and node development, DTF, DTM, and yield were not significantly different between IMI treated and control treatments. Resistant cultivars tolerated IMI herbicide at all growth stages tested. These results demonstrate potential for use of IMI herbicides in chickpea, expanding the currently limited options for broadleaf weed control.

No description available.

Call number: LD2668 .T4 1984 B46 / Master of Science

Bibliography: leaves 201-228. Widespread deficiencies of mineral nutrients in soils along with limited moisture supply are considered major environmental stresses leading to yield losses in chickpea. This study was conducted to determine the zinc requirement of chickpea and the effect on plant water relations. Critical zinc concentration was estimated. It was found that high and low moisture regimes had no effect on critical zinc concentration and that the value remained almost the same in all chickpea genotypes. Sensitivity of 28 chickpea genotypes were evaluated at two zinc levels. Field studies on zinc fertilization in both Australia and Pakistan showed that the application of zinc increased grain yield in all chickpea genotypes. It was found that plants grown under zinc deficiency could not exploit available soil moisture and water use and water use efficiency was reduced, and concluded that high zinc availability may enhance the ability of plants to endure periods of drought by promoting osmotic adjustment.

Bibliography: leaves 201-228. / xvii, 228 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Widespread deficiencies of mineral nutrients in soils along with limited moisture supply are considered major environmental stresses leading to yield losses in chickpea. This study was conducted to determine the zinc requirement of chickpea and the effect on plant water relations. Critical zinc concentration was estimated. It was found that high and low moisture regimes had no effect on critical zinc concentration and that the value remained almost the same in all chickpea genotypes. Sensitivity of 28 chickpea genotypes were evaluated at two zinc levels. Field studies on zinc fertilization in both Australia and Pakistan showed that the application of zinc increased grain yield in all chickpea genotypes. It was found that plants grown under zinc deficiency could not exploit available soil moisture and water use and water use efficiency was reduced, and concluded that high zinc availability may enhance the ability of plants to endure periods of drought by promoting osmotic adjustment. / Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1999

Bibliography: leaves 201-228. / xvii, 228 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Widespread deficiencies of mineral nutrients in soils along with limited moisture supply are considered major environmental stresses leading to yield losses in chickpea. This study was conducted to determine the zinc requirement of chickpea and the effect on plant water relations. Critical zinc concentration was estimated. It was found that high and low moisture regimes had no effect on critical zinc concentration and that the value remained almost the same in all chickpea genotypes. Sensitivity of 28 chickpea genotypes were evaluated at two zinc levels. Field studies on zinc fertilization in both Australia and Pakistan showed that the application of zinc increased grain yield in all chickpea genotypes. It was found that plants grown under zinc deficiency could not exploit available soil moisture and water use and water use efficiency was reduced, and concluded that high zinc availability may enhance the ability of plants to endure periods of drought by promoting osmotic adjustment. / Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1999