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17 articles for “Chickpeas”
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Performance Evaluation of Desi and Kabuli Type Chickpea Varieties at Hulbareg District Southern Ethiopia
Abstract: Chickpea (Cicer arietinum L.) is the third most important pulse crop and one of the major highland pulse crop widely grown in Ethiopia. They are two types of chickpea, called desi and kabuli. This study was conducted on Hulbareg district of Southern Ethiopia at 2020 cropping season. The field experiment was arranged a randomized complete block design with three replications to evaluate and select desi and kabuli type chickpea varieties …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 11, Issue 2, 2022 · pp. 22–28 Read article
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Biochemical Changes in Chickpea (Cicer arietinum L.) Plants Induced by Flooding
Abstract: Flooding is a significant environmental stressor that affects the growth, development, and productivity of chickpea (Cicer arietinum L.), a crucial pulse crop grown worldwide, especially in India. This study investigates the biochemical changes in chickpea plants subjected to prolonged and sudden flooding. Key parameters analyzed include carbohydrate metabolism, protein content, chlorophyll levels, amylase activity, and proline accumulation. Results show that flooding significantly reduces total sugar content in leaves, stems, and …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 13, Issue 3, 2024 · pp. 1–9 Read article
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Evaluation of Nutritional Status of Maize Fermented Meal by supplementation with Chickpea Silte Zone, SNNPR
Abstract: This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 10–14 Read article
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A Review on Medicinal Properties of Chickpea and Its Profile
Abstract: Cicer arietinum is the most well-known vegetable and seen everywhere in the world, particularly in Afro-Asian nations. It has a place with family Fabaceae and appropriated in tropical, sub-tropical and calm districts. It is an annual crop with 20–100 cm tallness and the stems are spread, erect while root framework is vigorous and leaves are made of 11–15 individual handouts which are oval fit as a fiddle. The blossoms are …
Published in Research and Reviews : Journal of Crop science and Technology · pp. 1–11 Read article
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Effect of Abiotic Stress on Chickpea: Physiological Perspective
Abstract: Despite a worldwide intensification of agriculture and tremendous progress towards increasing yields in major crops over the last decade, the goal to reduce the problems associated with abiotic and biotic stress due to unfavourable climate, plant diseases and pests, still remains unfulfilled. Increased plant productivity, therefore relies on a high chemical input and is achieved at the expense of detrimental effect on the environment. To survive both microbe and plants …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 6, Issue 1, 2016 · pp. 14–18 Read article
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Molecular Characterization of Abiotic Stress Tolerant Chickpea Rhizobia
Abstract: Rhizobacteria are root-colonizing bacteria that form a symbiotic relationship with many legumes. Though parasitic varieties of rhizobacteria exist, the term usually refers to bacteria that form a relationship beneficial for both the parties (mutualism). Such bacteria are often referred to as plant growth promoting rhizobacterias (PGPRs). Though microbial inoculants are indisputably beneficial for crops, they are not widely used in industrial agriculture, as large-scale application techniques have yet to become …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 6, Issue 1, 2016 · pp. 10–13 Read article
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Allelopathic Effect of Amaranthus Viridis.L Fresh Leaves on Chickpea Seeds Under in Vivo Condition
Abstract: Amaranthus viridis.L is a weed and its fresh leaves were collected from Charotar University of Science and technology campus. After cleaning the leaves were separated and taken for study purpose. One gram of fresh leaves was initially crushed to remove carotenoids. Then other one gram of fresh leaves was taken. Both types of fresh leaves along with control were considered for the experiment. Ten Chick pea (Cicer arientinum.L) seeds each …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 9, Issue 2, 2019 · pp. 26–29 Read article
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Participatory Variety Selection and Evaluation of Chickpea (Cicer arietinum L.) Varieties in Cheha and Enemorina enner Districts of Southern Ethiopia
Abstract: Chickpea (Cicer arietinum L.) is one of the grain food legumes contributing an enormous amount of protein to the human diet in southern Ethiopia. Participatory variety selection was conducted during 2015–16 and 2017–18 cropping seasons in Cheha and Enemorina-Enner districts using five improved varieties with local variety; laid out grandmother and mother trial Randomized completed Block Design (RCBD) with three replications. At Cheha district, Habru and Natoli, whereas at Enemorina …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 9, Issue 3, 2020 · pp. 22–26 Read article
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Exclusion of Seed Sprouts Salmonella Pathogens Through Bacteriophages
Abstract: Foodborne pathogens are contamination in foods; it results in poisoning conditions that reach to the consumers. Food poisoning responsible microbial inhabitants are progressive within a short duration and it is difficult to control their ascendancy. In practice, many chemical-based antimicrobial agents are used to control the foodborne pathogenic bacteria, subsequently with some drawbacks. Hence, we urgently need an attractive alternative to reduce bacterial food contamination. The lytic bacteriophages are the …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 9, Issue 1, 2019 · pp. 73–80 Read article
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Demonstration and Evaluation of Processing Method to Improve Nutritional Quality of Cassava (Manihotesculenta C.) Based Foods in SNNPR
Abstract: Among the most typical food sources is cassava of qulle variety by applying drying, boiling and soaking processing methods to decrease level of hydrogen cyanide factors using completely randomized design. The demonstration of processing methods and sensory evaluation bread was at Alibazer, Edegegn, Cheha, yem s/woreda district during 2020–2021. The lowest hydrogen cyanide content which meets recommendation of IITA not above 2–3 mg/100g was obtained with processed (soaked then sun …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 34–38 Read article
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Therapeutic Potential of Composite Flour Prepared from EleusineCoracana and Cicer Arietinum
Abstract: Composite flour is a mixture of wheat and non - wheat flours used for the preparation of bakery products such as, breads, tarts, muffins, biscuits etc that is rich in protein and starch. Finger millet is considered as a special food supplement because of its unique nutritional properties when compared with other cereals. It is also known as poor man’s food. Many dishes, both in their natural and malted forms, …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 1, 2024 · pp. 31–41 Read article
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Mechanisms of Abiotic Stress Responses and Tolerance in Plants Physiological Intervention
Abstract: Recent progress in our understanding of the biological interactions that occur in the rhizosphere and of the practical requirements for inoculant formulation and delivery should increase the technology’s reliability in the field and facilitate its commercial development. The present work was initiated to characterize the abiotic stress-tolerating strains of chickpea (Cicer arietinum) rhizobium isolated from the nodules of chickpea plants collected from the field. Comparative ecological studies were carried out …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 6, Issue 1, 2016 · pp. 19–26 Read article
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ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
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Development of a Plant-Derived Bacteriological Culture Medium as an Alternative to Conventional Nutrient Agar
Abstract: Microbiological research extensively uses culture media for the cultivation and study of microorganisms. However, the traditional nutrient agar, which contains animal-derived components, presents ethical and accessibility challenges. This study aims to tackle these issues by creating a plant-based bacteriological culture medium as a sustainable and cost-effective alternative. The primary objective is to satisfy the growing demand for ethical and accessible culture media by utilizing the nutritional richness of common plant …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 11, Issue 3, 2024 · pp. 1–9 Read article
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Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article
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Development and evaluation of multigrain pasta
Abstract: Pasta is one of the most consumed food among the food products prepared from cereals due to low cost, ease in preparation along with pleasant textural and sensory characteristics. This study was performed to prepare multigrain pasta by utilising the numerous health benefits of wheat, chickpea, kodo and ragi flour. Each ingredient was selected according to unique nutritional attributes which will be incorporated in pasta to make it more nutritious …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 · pp. 34–47 Read article
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Natural Polyamine-capped Silver Nanoparticles used as a Decontaminant in Plant Tissue Culture
Abstract: Silver nanomaterials have been extensively practiced as an antimicrobial agent in water treatment, burnt treatment, wound dressings, etc. But the use of nanosilver as a decontaminant in plant tissue system has not yet been a popular practice in the field of agronomy. However, practically there are scanty or no reports on the use of nanosilver as a decontaminant in plant tissue culture methods. In the present work, different types of …
Published in Nano Trends – A Journal of Nano Technology & Its Applications · Vol. 17, Issue 2, 2015 · pp. 31–36 Read article