Table 2.
Physicochemical and cooking properties of improved chickpea seed varieties.
| Varieties | Hydration Capacity g/g |
Swelling Capacity ml/g |
Hydration Index |
Swelling index | Unhydrated Seed (%) |
Cooking Time (min) |
|---|---|---|---|---|---|---|
| Arerti | 1.07 ± 0.00a | 2.12 ± 0.03a | 2.05 ± 0.05a | 4.08± 0 .09a | 1.64 ± 0.05b | 21.00 ± 2.52b |
| Natoli | 1.03 ± 0.01b | 1.94 ± 0.02b | 1.85 ± 0.06a | 3.77± 0.02a | 14.75 ± 0.53a | 246.33 ± 2.33a |
|
| ||||||
| CV | 0.78 | 1.33 | 4.72 | 3.02 | 7.97 | 3.15 |
| LSD | 0.02 | 0.06 | 0.21 | 0.27 | 1.48 | 9.53 |
LSD = Least significance difference, CV= coefficient of variation; values are mean ± SE and mean values followed by the same letter in column are not significantly different at 5% level of significance.