Supplementary irrigations at different physiological growth stages of chickpea (Cicer arietinum L.) change grain nutritional composition

Varol I. S. , Kardeş Y. M. , İrik H. A. , Kırnak H., Kaplan M.

FOOD CHEMISTRY, vol.303, 2020 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 303
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodchem.2019.125402
  • Title of Journal : FOOD CHEMISTRY
  • Keywords: Amylose, Crude oil, Amino acids, Mineral content, Resistant starch, Starch properties, Protein, RESISTANT-STARCH, AMINO-ACIDS, WATER, DROUGHT, MAIZE, WHEAT, NITROGEN, PROTEIN, GENOTYPES, SALINITY


Chickpea is one the most important legumes consumed all around the world because of high protein content. The current study was conducted to investigate the effects of irrigation treatments at different physiological growth stages (before flowering, beginning of flowering, pod-set and pod-fill periods) on nutritional attributes of chickpea. The findings showed that one or two irrigations at different physiological growth stages instead of full irrigation treatment might be sufficient to improve the nutritional attributes of chickpea. Flowering and pod-fill periods were identified as the critical periods for irrigations and affected the nutritional component levels. The greatest protein level (29.52%) was obtained from the samples irrigated before flowering while the greatest total starch (36.30%) was obtained from the samples irrigated at the beginning of flowering. It was concluded based on present findings that physiological growth stages should be taken into consideration in irrigation practices of chickpea farming.